How to Make Japanese Katsu Curry: Easy Flavorful Recipe - FeedMi Recipes (2024)

FAQs

What gives Japanese curry its flavor? ›

A mix of traditional South Asian spices like turmeric, cumin, coriander, and fenugreek with East Asian spices like star anise and mandarin peel along with Western herbs like dill, sage, and thyme gives this curry powder a complex flavor profile that balances sweet and savory aromas with herbal and citrus notes.

What does katsu curry taste like? The Katsu curry bears little resemblance to your usual Indian curry in terms of flavour. It's a sweeter, richer flavour thanks to the variety of spices used. The sweet flavours are enhanced by using soy sauce, bringing a delicious more-ish flavour to the dish.

Along with the sauce, a wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. Beef, pork, and chicken are the most popular meat choices. Katsu curry is a breaded deep-fried cutlet (tonkatsu; usually pork or chicken) with Japanese curry sauce.

A curry mix has a warm, robust spicy taste as a result of combining roasted and grounded coriander seeds, turmeric, cumin and chili peppers. Other spices commonly found within the blend are fenugreek, clove, mustard, black pepper, nutmeg or ginger.

Some would describe Japanese curry more like a hearty stew than a typical curry like Thai or Indian. It isn't spicy, so it is suitable for children. It's also served with Japanese short-grain rice, which is sticker than basmati rice or long-grain rice. The rice grains also soak up the curry.

A customary item for Japanese curry, f*ckujinzuke (福神漬) is a type of Tsukemono, Japanese pickled vegetables. The pickles are easily recognizable for its eye-catching red color as they sit atop in almost every curry dish.

Love these Sakurazuke - pink pickled daikon mooli radish slices - really unusual sweet & sour / tangy flavour with a satsifying crunch. I tend to pop them on a Katsu curry, stir-fried noodles or ramen noodles with a Yutaka instant bonito miso soup broth (very lean but un-authentic!) or to accompany sushi.

This sauce is the traditional Japanese accompaniment for tonkatsu — Japanese-style breaded pork cutlets. It's made from a specially balanced blend of applesauce, onion, tomato paste, carrots and traditionally brewed Kikkoman® Soy Sauce that adds flavor to meat and poultry.

Transform your curry with a simple topping! Toasted sesame seeds, desiccated coconut or a sprinkle of fresh pomegranate adds another layer of depth to your creation. Leftovers: Make curries go further by adding pulses like chickpeas and yellow split peas.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

How to make a bland curry tasty? ›

Add fresh soft herbs such as coriander or mint at the end of cooking for maximum flavour. Make sure you replenish your dried spices often – they can quickly lose their pungency. Ensure that you cook out spices for long enough otherwise they can taste raw and bitter.

The Katsu curry bears little resemblance to Indian curry's in terms of flavour. It's a sweeter, richer flavour thanks to the variety of spices used and the soft onion and garlic flavours. The sweet flavours are enhanced by using soy sauce, bringing a delicious more-ish flavour to the dish.

The stand-out feature of a Japanese curry is its thick, rich sauce. The thickness of the sauce which can only be found in Japanese curry is supported and beloved by many. The rich and indulgent sauce mixes with rice so perfectly, you will find it difficult stoping eating.

While curry is prevalent in multiple countries, Japanese curry is usually thicker in texture, sweeter, and less spicy than its Thai or Indian counterparts. That sweetness often comes from the addition of an apple and/or some honey.

The stand-out feature of a Japanese curry is its thick, rich sauce. The thickness of the sauce which can only be found in Japanese curry is supported and beloved by many. The rich and indulgent sauce mixes with rice so perfectly, you will find it difficult stoping eating.

For one, Japanese curry uses curry powder with less spices whereas Indian curry uses a variety of bases such as cumin, paprika, turmeric, and many more. Indian curry is more vibrant and bursting with flavor, while Japanese curry is sumptuous and “umami” but in a more understated manner.

Japanese curry is often described as milder and less spicy compared to Indian or Thai curry, but it's important to understand that this is a matter of taste preference and cultural differences in seasoning. Japanese curry has its own unique appeal and flavor profile.