Katsu curry first took shape in Japan during the Meiji era, a time when the country was embracing new global culinary influences. This now-iconic dish pairs crumbed chicken katsu—hand-breaded in panko and fried until golden—with a rich, slow-simmered Japanese curry made with caramelized onions, tender carrots, and warming spices. Served with a bundle of steamed rice, this dish is a timeless comfort.
Nutritional facts
Protein
44g
Carbs
82g
Calories
710kcal
Fat
21g
Ingredients
Japanese Short Grain Rice, Spice, Parsley, Dried, All Purpose Flour, Golden Curry Paste, Carrots, Garlic Powder, Black Pepper, Garam Masala, Egg, Onion, Kosher Salt, Chicken Breast, Panko Breadcrumbs, Canola Oil
I was born and raised in South Korea and moved to Toronto in 2016. While working in the food and hospitality industry I dreamed of starting my own business in order to share my love of food.My cooking journey started at my mom's side, a great Korean chef. One of the many things she taught me was how good food can bring happiness to peoples' lives. Food, especially Korean food, gives me the ultimate comfort.I aim to provide comforting and delicious food. I am thrilled to share a variety of classic and seasonal Korean and Japanese dishes that I love and enjoy.
