Technically I should call this recipe ‘karē raisu’ – curry over rice – katsu curry is a curry served with a fried, bread crumbed cutlet of chicken or pork and Katsu means victory in Japanese. Japanese curry is an Indian-Japanese fusion as a result of British colonialism – you’re welcome 😉
I travelled to Japan in March 2019 and though I sadly didn’t try Japanese curry whilst I was there, I have since visited the London branch of the chain Coco Ichibanya which holds some great photos of the food on the website if you like innuendos.
Japan is truly a beautiful country with so much to see. I spent two weeks there and visited Tokyo, Kyoto, Hiroshima and Osaka, stopping off at Nara and Miyajima. Parks, shrines, (including a shrine to cats!), cat cafes, shopping districts and a monkey park were just some of the things I covered. It was very taxing on the calves and there was still so much more I could have seen (and plan to). The jarred sake they sell at the local convenience stores was very welcomed of an evening after days full of hours on my feet! Speaking of convenience stores, you can buy fantastic food in the small 7/11 supermarkets and they’ll even heat it up for you. In terms of food, the Kyoto food market is absolutely first-rate and the Takoyaki served there have yet to be beaten.
Back to the topic at hand, I served this curry with roasted cauliflower – I didn’t want the extra dishes and the inevitable leftover ingredients of bread crumbed cauliflower for a mid-week meal. I used a Japanese curry block ‘Golden curry’ which are easily found in oriental supermarkets or failing that – Amazon.
- 1 cauliflower
- 1 onion
- 4 cloves garlic
- 1 thumb-nail sized chunk of ginger
- 1 carrot
- 1 large potato
- 15g coriander
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tbsp golden curry
- 300g rice
- 1 litre water
- 1 tbsp plain flour
1.) Preheat the oven to 200 degrees C, line a baking tray
2.) Chop up the cauliflower into florets and put into the tray, spray with oil and sprinkle over salt.
3.) Whilst the oven preheats, get the rice ready. Put into a pan and cover with water. Turn on the hob.
4.) Peel the potato, carrot and onion and chop them up into small cubes.
5.) Sauté them in oil in a large frying pan until soft.
6.) Put the cauliflower in the oven and roast for around 25 minutes.
7.) In the meantime, peel the garlic and ginger and finely chop.
8.) Add to the pan and fry for another couple of minutes.
8.) Boil a litre of water.
9.) Add the garam masala and the turmeric for a couple of minutes.
10.) Mix the water with the japanese curry block
11.) Sprinkle the flour in the pan and cook off for 1 more minute
12.) Add the water and curry powder mix and simmer until the curry has a nice thick consistency.
13.) Chop up the coriander
13.) Combine the cauliflower with the curry sauce and sprinkle on the coriander.
14.) Serve with rice.