Katsu Curry

Dish information

Katsu Curry, a harmonious fusion of Japanese and Western culinary traditions, is a quintessential comfort food in Japan. The dish combines two distinct elements: 'katsu,' a deep-fried cutlet (most commonly tonkatsu, made with pork), and 'karē,' Japanese curry, which evolved from Indian curries introduced to Japan by the British in the late 19th century. Initially, curry rice was consumed by the upper classes and military but gradually spread to the general populace. The specific pairing of katsu with curry gained significant popularity after World War II, as diners sought hearty and satisfying meals. The rich, thick, and slightly sweet Japanese curry sauce, distinct from its Indian and Thai counterparts, perfectly complements the crispy, juicy cutlet. Katsu Curry is often served with a mound of fluffy white rice, creating a delightful textural and flavor contrast. It embodies Japan's knack for taking foreign concepts and reinterpreting them to create unique, beloved dishes that resonate with local tastes. From school cafeterias to specialized curry establishments, Katsu Curry remains a steadfast favorite, celebrated for its robust flavors and satisfying nature, reflecting a period of culinary innovation influenced by global interactions.

Timeline

• 1868

  Curry introduced to Japan by the British, soon adapted into 'Curry Rice'.

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  1890s

  Tonkatsu (deep-fried pork cutlet) gains popularity as a Western-inspired dish in Japan.

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  1948

  The first recorded instance of 'Katsu Curry' appearing on a restaurant menu in Tokyo.

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  1960s

  Katsu Curry becomes a widely beloved dish in Japan, a staple in many eateries and homes.