Beef Katsu Curry is another popular Japanese curry dish served over steamed rice and topped with panko-fried beef katsu. It’s a delicious and satisfying combination of two beloved Japanese dishes rolled into one. The whole experience feels indulgent but perfectly balanced. The beef katsu is wonderfully crunchy on the outside while the meat inside stays tender, and then you have that thick, velvety curry that’s savory with hints of sweetness and just the right amount of mild spice. It’s such a rewarding dish to enjoy after all the work of making it at home.
What’s Beef Katsu Curry?
Beef Katsu Curry is one of those dishes many people usually order at a curry restaurant. You’ll often find different kinds of katsu to choose from the menu—pork, chicken, or beef—but making it at home is truly special. It does take some effort since you’re essentially combining two full dishes, but the end result is so satisfying that it’s worth trying once in a while.
For the curry, we’ll keep things simple: just a few vegetables and sliced beef. Onion and carrot add sweetness, while thinly sliced beef enriches the broth with deep umami flavor. This creates a sauce that pairs perfectly with the crisp, golden beef katsu on top. In a way, you get a “double beef” theme—beef simmered in the curry, plus beef katsu as the star.
When it comes to the katsu, you don’t need the most expensive cut of steak. What really matters is the preparation. Make shallow cuts all over the meat and pound it well to tenderize. Since Japanese curry is eaten with a spoon, the beef should be easy to bite through—no knife and fork required. A simple seasoning of salt and pepper is enough, since the curry will carry most of the flavor. After breading with panko and deep-frying until very crispy, you’ll have the perfect topping for your curry.
One of the joys of making this at home is timing—you can enjoy the katsu and curry at their freshest. The crunch of just-fried beef over rich curry sauce is unbeatable. And even when the katsu soaks up the curry and softens a little, that combination is comforting and delicious in its own way.
Yes, Beef Katsu Curry takes some extra work, but it’s a wonderful dish to make for special occasions. With its double layers of beefy flavor and the harmony of crispy and saucy textures, it’s a true comfort food worth the effort.
Tips and substitutions for Beef Katsu Curry
- Beef for the Curry Sauce – If thinly sliced beef isn’t available, you can easily make your own by cutting slices from a larger piece of meat. Ground beef also works just fine, since the main goal is to add beef flavor to the curry. Don’t worry too much about the cut—you won’t lose out on taste.
- Vegetables – There’s no need to load the curry with too many chunky vegetables—the katsu should be the star of the dish. That said, adding spinach or another leafy green is a great way to add a pop of color and some extra nutrients without distracting from the crispy katsu.
More recipes like Beef Katsu Curry
Beef Katsu Curry
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Japanese curry and rice with breaded with panko and deep-fried beef
Instructions
Prepare curry. Grate carrot finely. Slice onions thinly. Cut the beef into small pieces.
Heat oil in a heavy pot and cook beef until lightly browned. Then add onions and cook until onions are tender. Add grated carrot and water, and cook covered for 15 minutes. Turn off the heat and add curry roux, and let it dissolve. Turn the heat back on and cook for another 10 minutes. Keep it warm.
Poke the steaks all over with the tip of a knife and pound the meat with a meat tenderizer. Sprinkle salt and pepper on both sides of the meat.
Coat the meat with flour, dip in beaten egg, and then cover with bread crumbs.
Heat deep frying oil to 350°F and deep fry the crumb-covered meat. You can check the temperature by dropping a bread crumb in the oil. If it comes up to the oil surface right after it's dropped, the oil is ready. Fry until the color turns golden brown and the meat floats in the oil, about 5 minutes, turning once or twice.
Set the meat on a cooling rack for a minute. Cut into 6 pieces.
Put steamed rice on a plate, top with beef katsu, and pour the curry over.
Course: Main Course
Cuisine: Japanese
Keyword: beef, curry, katsu, rice
English (US) · 