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Beef Katsu Curry

Beef Katsu Curry reads umami 8.0, richness 5.9 and allium 4.4 on Palate's 0–10 flavor X-ray — a Japanese main, about 1 hr 4 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.4 / 10
• Sweet & Fruity — 4.7 / 10
• Sour & Bright — 2.2 / 10
• Bitter & Earthy — 2.5 / 10
• Rich & Fat — 6.0 / 10
• Aromatic & Spice — 4.8 / 10

The measured notes (of 18)

Umami 8.0 · Richness 5.9 · Allium 4.4 · Sweetness 4.4 · Salinity 4.2 · Earthy 2.3 · Warm Spice 2.1 · Sourness 2.0 · Bitterness 1.3 · Herbaceous 1.1 · Fruity 1.1 · Heat 1.0 · Nutty 0.7 · Floral 0.6 · Citrus 0.5

What's in it (16)

• beef sirloin — 680 g
• salt — 5 g
• black pepper — 3 g
• unsalted butter — 41 g
• yellow onion — 110 g
• garlic — 12 g
• carrots — 120 g
• russet potato — 170 g
• curry powder — 30 g
• all-purpose flour — 60 g
• low-sodium beef broth — 710 g
• ketchup — 30 g
• eggs — 200 g
• bread crumbs italian style — 355 g
• vegetable oil — 218 g
• white rice — 710 g

Time & effort: about 1 hr 4 min (1 hr 1 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 180.4 kcal, 10.2 g protein, 4.7 g fat, 26.7 g carbs

Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

1. Pat the beef dry, season both sides with 1/2 teaspoon of the kosher salt and all of the black pepper, and set aside at room temperature while you start the curry.
2. Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring often, until deeply golden brown and jammy, about 15 minutes.
3. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute.
4. Add the carrots, potato, and curry powder; cook, stirring, until the curry powder smells toasted and coats the vegetables, about 2 minutes.
5. Sprinkle in half the flour (about 4 tablespoons) and cook, stirring constantly, until it forms a paste and smells nutty, 1-2 minutes.
6. Whisk in the beef broth a little at a time to avoid lumps, then bring to a simmer. Partially cover and cook, stirring occasionally, until the potato and carrots are fork-tender, 20-25 minutes.
7. Stir in the ketchup mixture and simmer uncovered until the curry is glossy and thick enough to coat the back of a spoon, about 5 minutes; season with the remaining salt to taste. Reduce heat to low to keep warm.
8. While the curry simmers, set up a dredging station: the remaining flour in one shallow dish, the beaten eggs in a second, and the panko in a third. Coat each beef portion in flour, shaking off the excess, then egg, then press firmly into the panko on both sides.
9. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 350F. Fry the cutlets two at a time (two batches), 3-4 minutes per side per batch, until deeply golden and crisp; transfer to a wire rack and season immediately with a pinch of salt.
10. Let the cutlets rest 3 minutes, then slice each on a slight angle into thick strips.
11. Divide the rice among bowls, ladle the curry alongside, and fan the sliced beef katsu over the top.

Dishes with a similar flavor shape

• Bosanski Lonac (The Bosnian Pot) — Bosnian
• Pork Katsu Curry — Japanese
• Shepherd's Pie with Cheddar Mashed Potato Top — American
• Classic Beef Chili with Skillet Cornbread — American
• Taco Stuffed Peppers — Tex-Mex

Keep reading: what umami, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.