Introduced to Japan by the British in the 19th century, curry was adapted to suit the Japanese palate. It is characterized by its thickness—achieved through a flour-based roux—and the inclusion of grated fruits like apples for a subtle sweetness. When topped with a “Katsu” (a breaded and fried cutlet), it becomes a hearty, multi-textured masterpiece that represents the apex of Japanese comfort food.
Ingredients
The Curry Base (The Roux & Sauce):
- Vegetables: 2 large onions (thinly sliced), 2 carrots (random chunks), 2 potatoes (cubed).
- The “Secret” Grated Elements: 1 small apple (grated), 1 tbsp ginger (grated), 2 cloves garlic (minced).
- Liquids: 800ml dashi or chicken stock, 1 tbsp honey, 1 tbsp tomato ketchup, 1 tbsp soy sauce.
- The Roux: 50g butter, 50g all-purpose flour, 2 tbsp Japanese curry powder (S&B style), 1 tbsp Garam Masala.
The Tonkatsu (The Cutlet):
- Meat: 2 thick-cut pork loin chops (center cut).
- Coating: Flour, 1 beaten egg, and Panko (Japanese breadcrumbs).
- Frying: Neutral oil with a high smoke point.
Detailed Instructions
Step 1: Caramelizing the Foundation
In a large pot, melt a tablespoon of oil or butter. Add the sliced onions.
The Secret: Sauté the onions on medium-low heat for at least 20–30 minutes until they are a deep jammy brown. This provides the “Umami” base and natural sweetness that defines a high-quality Japanese curry.
Step 2: Stewing the Vegetables
Add the carrots, potatoes, garlic, and ginger to the onions. Stir for 2 minutes. Pour in the stock and bring to a boil. Lower the heat and simmer for about 15 minutes. Stir in the grated apple, honey, ketchup, and soy sauce.
Step 3: Creating the Scratch Roux
While the vegetables simmer, make the roux in a separate small skillet. Melt the 50g of butter and whisk in the flour. Cook over low heat, stirring constantly for about 5 minutes until the roux turns a light toasted brown. Add the curry powder and Garam Masala. Cook for 1 more minute until the spices are fragrant. Take a ladle of the hot stock from the main pot and whisk it into the roux to loosen it, then pour the roux back into the main pot.
Step 4: The Final Simmer
Stir the curry well as it thickens. Continue to simmer on low for another 10–15 minutes. The potatoes should be soft, and the sauce should be thick enough to coat the back of a spoon heavily.
Step 5: Preparing the Tonkatsu
- Tenderize: Use a meat mallet to pound the pork chops to a uniform thickness. Season with salt and pepper.
- Standard Breading: Dredge in flour, dip in egg, and then press firmly into the Panko.
- Fry: Heat oil to 180°C (350°F). Fry the pork for 3–4 minutes per side until golden and crispy. Let it rest on a wire rack for 2 minutes before slicing into strips.
Step 6: Assembly
Fill half of a wide, shallow bowl with steamed short-grain Japanese rice. Pour a generous amount of curry sauce over the other half. Place the sliced Tonkatsu on top, resting half on the rice and half on the curry.
Serving Suggestions
Traditionally served with Fukujinzine (red pickled radish) or Rakkyo (pickled scallions) on the side. The acidity of the pickles cuts through the richness of the fried meat and the thick sauce.
Chef’s Tip
The “Overnight” Rule: Like many stews, Japanese curry is significantly better the next day. The spices mellow and the sweetness from the onions and apples integrates into the savory stock. If the curry becomes too thick when reheating, simply add a splash of water or milk to bring back that silken, glossy texture.