Vegetable Katsu Curry (Restaurant Copycat)

⏱️ 60 minutes👥 4 servings❤️ Taste: 10/10
Vegetable Katsu Curry (Restaurant Copycat)

Nutrition Facts

Calories
520
Protein
12g
Carbs
68g
Fiber
6g

Health Benefits

Gut Health6/10
Anti-Inflammatory5/10
Blood Sugar Control4/10

Ingredients

  • •- 2 medium russet potatoes, peeled and cut into 1-inch cubes
  • •- 2 large carrots, peeled and sliced into 1/2-inch rounds
  • •- 1 medium yellow onion, cut into large wedges
  • •- 1 small sweet potato, peeled and cut into 1-inch cubes
  • •- 1 cup frozen green peas
  • •- 3 cups vegetable broth
  • •- 1 cup water
  • •- 3 Japanese curry roux blocks (S&B Golden Curry or House Vermont Curry recommended)
  • •- 2 tablespoons soy sauce
  • •- 1 tablespoon mirin
  • •- 3 cloves garlic, minced
  • •- 1 tablespoon fresh ginger, minced
  • •- 2 tablespoons vegetable oil for sautéing
  • •For the Katsu Coating:
  • •- 1/2 cup all-purpose flour
  • •- 2 large eggs, beaten
  • •- 1 1/2 cups panko breadcrumbs
  • •- 8-10 thick slices of vegetables for frying (additional potato, sweet potato, or eggplant rounds)
  • •- 2-3 cups vegetable oil for deep frying
  • •- Salt and black pepper to taste
  • •For Serving:
  • •- 3 cups cooked Japanese short-grain white rice, hot

Instructions

  1. 1Heat 2 tablespoons vegetable oil in a large pot over medium heat until shimmering, about 2 minutes. Add minced garlic and ginger, stirring constantly until fragrant, about 30 seconds.
  2. 2Add diced yellow onion wedges and sauté until softened and translucent, about 4-5 minutes. Add cubed potatoes and carrots, stirring to coat with the aromatics, about 2 minutes.
  3. 3Pour in vegetable broth and water, bringing the mixture to a vigorous boil over high heat. Reduce heat to medium-low and simmer until potatoes and carrots are fork-tender, about 15-18 minutes.
  4. 4Add sweet potato cubes during the last 8 minutes of simmering to prevent overcooking. Stir in frozen peas during the final 2 minutes.
  5. 5Turn heat to low. Break curry roux blocks into pieces and add to the pot, stirring continuously until completely dissolved and sauce thickens beautifully, about 3-4 minutes. Add soy sauce and mirin, stirring to combine. Keep warm on lowest heat setting.
  6. 6While curry simmers, prepare katsu vegetables. Pat thick vegetable slices completely dry with paper towels - this is crucial for crispiness.
  7. 7Set up three shallow bowls for breading station: first bowl with flour seasoned with salt and pepper, second bowl with beaten eggs, third bowl with panko breadcrumbs.
  8. 8Dredge each vegetable slice in flour, shaking off excess. Dip into beaten egg, allowing excess to drip off. Press firmly into panko breadcrumbs, coating both sides completely. Place on a clean plate.
  9. 9Heat 2-3 cups vegetable oil in a deep skillet or heavy-bottomed pot to 350-375°F. Use a thermometer for accuracy - proper temperature ensures golden, crispy katsu without greasiness.
  10. 10Fry breaded vegetables in small batches to avoid overcrowding, turning once, until deep golden brown and crispy, about 3-4 minutes per side. Transfer to a wire rack or paper towel-lined plate.
  11. 11Divide hot steamed rice among four shallow serving bowls. Ladle generous portions of curry sauce with vegetables over half of the rice. Arrange crispy katsu pieces on top, slightly overlapping. Serve immediately while katsu remains crunchy.