Katsu curry rice

Katsu curry rice combines a panko-breaded cutlet, Japanese curry sauce and steamed rice. Pork and chicken cutlets are common options. Namiko Hirasawa Chen describes the dish as a combination whose components can be varied, with the cutlet sliced and placed alongside the rice and curry. Fukujinzuke pickled vegetables accompany the plate.^[1]

Her curry preparations use ingredients such as onion, carrot and potato, with curry roux thickening the sauce. The roux can be bought ready-made or prepared from flour, butter and spices. Deep-fried and baked cutlets are both options in her home recipes, and the curry can contain meat, seafood or vegetables.^[1]