My authentic Katsu curry is made in the traditional Japanese method using plenty of fresh vegetables in the sauce. This adds layers of texture to the dish and provides a well-balanced meal. I’ve paired the dish with a sharp Japanese pickle to cut through the rich umami curry. Rice and pickles go hand in hand. In Japan, almost every single rice dish is served with pickled vegetables. There is a huge variety of pickles to choose from using vegetables like daikon radish, Japanese cucumber, and cabbage. Traditionally Fukushin-zuke, or Rakkyo (which are like baby shallots) are served with curry which are sweet and salty.

The sauce used in katsu curry was a western invention, introduced to Japan by the British. It’s made using a curry roux block which is cooked down with the vegetables to enhance the flavours and create a rich moreish sauce. Katsu refers to the fried cutlet in the dish. It was originally made with pork which is known as ‘tonkatsu’. Now you can find katsu curry made with almost any type of meat as well as vegetables and tofu. These two elements combined with rice are what makes Katsu curry as we know it today. 

Curry rice is one of the most regularly eaten meals served which is thick meaty curry sauce served with rice and pickled vegetables without the katsu. Pork or Chicken Katsu can be added like it’s enjoyed here in the UK.