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  • 4人份
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curry sauce:
4-5 cubes japanese curry
1 large onion
1 large potato
1 carrot
800ml water

chicken katsu:
80g panko breadcrumbs
4 tbsp plain flour
4 chicken breasts
1 egg, slightly beaten
vegetable oil for deep-frying

to serve:
400g cooked japanese rice
tonkatsu sauce
fukujinzuke pickled radish
boiled eggs


  1. Cut the onion, potato and carrot into small chunks before adding them to a large pan half filled with water.

  2. Bring the water to boil and then simmer for 20 minutes or until the vegetables are soft. It is a good idea to start cooking your rice now.

  3. Remove the saucepan from the heat. Add 4-5 blocks of curry roux to the pot with vegetables. Turn on the heat to low and allow to simmer for 10 minutes. Keep mixing until the curry sauce is thick and smooth.

  4. While the curry is infusing, season your chicken breast pieces with salt and pepper before covering with flour first and then raw egg, then panko breadcrumbs.

  5. Heat up the oil in a separate saucepan to 180°C and carefully lower the cutlets into the oil and cook them for a few minutes on both sides until they become a golden brown colour.

  6. Slice the cooked chicken katsu into strips and lay over a bed of rice before adding the curry sauce. Garnish with fukujinzuke pickled radish, tonkatsu sauce, and boiled egg halves. Enjoy.


- You can find different types of Japanese curry going from mild to hot level of spiciness.
- If you have some vegetarian or vegan guests, why not replacing the chicken with tofu?