Katsu Curry

Yes. The curry sauce (including vegetables) can be made and refrigerated for up to 3 days; reheat gently over medium heat, stirring occasionally. Fry the cutlet fresh for best crispness, or fry and refrigerate uncovered for up to 2 days, then reheat at 180°C for 5–7 minutes to restore crispness before serving with reheated sauce.

Moving the cutlet too much in the oil, which causes the breading to detach and break into the oil. Lay the cutlet down, resist the urge to move it, and let it fry undisturbed for the first 3 minutes until the crust is set.

Yes. Chicken breasts work well; pound them to an even 1 cm thickness and fry for 3–4 minutes per side at the same temperature until golden and the internal temperature reaches 74°C.

Use the brand most available in your supermarket; S&B Golden Curry, House brand, and Kokumasa are all standard and produce nearly identical results. Avoid making curry from scratch if the recipe calls for roux—the texture will not be the same.

Just steamed white rice and the curry sauce with vegetables; no other sides are traditional. Some serve with a simple cucumber or cabbage salad on the side, but the dish is complete as described.

Reheat the cutlet uncovered at 180°C for 5–7 minutes to restore crispness; microwave will soften it. Reheat the curry sauce gently in a saucepan over medium heat, stirring occasionally, and serve hot over the cutlet and fresh or reheated rice.