Curry is a popular dish in Japan that has been adapted over time from the traditional Indian curry. There are two main types of Japanese curry – Katsu curry and Japanese curry. While both share similarities like a curry sauce served with rice, there are some key differences between the two.
Katsu curry features a thicker curry sauce that is breaded and fried pork or chicken known as katsu. It arrived in Japan in the late 19th century via the UK. Japanese curry features a thinner stew-like curry sauce and usually contains vegetables and sometimes meat. It was introduced after WWII when the Japanese navy brought back a version of curry from India.
While both are delicious options, the ingredients, flavors, textures, and overall eating experience can vary significantly between katsu curry and Japanese curry. This article will compare and contrast the two curry styles and highlight the main differences.
Origins and History
Katsu curry has its roots in Indian curry but arrived in Japan via the UK during the Meiji period in the late 1800s. The Japanese adopted the recipe but altered it to suit local tastes. It uses more roux to create a thicker gravy-like sauce and is sweeter and less spicy than Indian curries.
The curry sauce is like a hybrid between a béchamel and Japanese stew and pairs well with katsu – deep fried pork cutlets or chicken. Katsu curry quickly became popular in Japan as a yoshoku or Western dish and is still loved today at specialty curry shops.
Japanese curry emerged later after WWII when the Japanese navy brought back a version of curry from India. Compared to katsu curry, it is closer to traditional curries and features a thinner, stew-like sauce with spices like turmeric, cumin, and coriander. It can contain meat but is often vegetarian with potatoes, carrots, and onions.
This simple but flavorful sauce is milder in taste and pairs well with rice. Japanese curry evolved to suit local tastes and ingredients and has become a staple homecooked meal in Japan. The two curries emerged at different times through separate routes which led to their distinct styles.
Ingredients
The main ingredients in katsu curry and Japanese curry also differ:
Katsu Curry
– Katsu – breaded and fried pork or chicken
– Onions
– Carrots
– Curry powder – premade with spices like turmeric, cumin, coriander, fenugreek, chili
– Flour and butter/oil roux – to thicken sauce
– Dashi stock
– Soy sauce
– Honey or apple sauce – for sweetness
Japanese Curry
– Meat or seafood (sometimes omitted)
– Onions
– Carrots
– Potatoes
– Curry powder – turmeric, cumin, coriander, garlic, chili
– Flour and butter/oil roux
– Dashi stock
– Soy sauce
– Sliced apples or honey – for mild sweetness
While both use a similar curry powder made in Japan, katsu curry uses more of a premade mix whereas Japanese curry blends spices separately. The katsu protein and thicker roux-based sauce are hallmarks of katsu curry but not found in Japanese curry.
Flavor
The flavors between the two curries also differ:
Katsu Curry
– Sweeter, milder flavor
– Thicker, richer tasting sauce
– More stew-like gravy texture
– Savory katsu adds flavor
– Mild spice warmth
Japanese Curry
– More traditional curry flavor
– Thinner, lighter sauce
– Mild sweetness
– Mild spice heat
– Saltiness from soy sauce
– Umami flavor from dashi
Katsu curry has a more developed flavor thanks to the sweetness, savoriness, and thickness from the katsu and roux-based sauce. Japanese curry lets the spices and dashi shine through for a simpler, cleaner curry taste. The breaded katsu also provides texture contrast in katsu curry.
Heat Level
Katsu curry is known for being milder and less spicy than other curries. This allows the other ingredients to shine and makes it very palatable. It provides just a touch of warmth without overpowering the palate.
Japanese curry can be customized more in terms of spiciness. Most recipes are mildly spicy but you can adjust the level of chili powder or paste in the sauce. It offers more variability depending on your spice tolerance but is generally not intensely hot.
Both curries cater towards family-friendly and milder tastes compared to Indian curries. However, katsu curry is reliably tame while Japanese curry can vary in heat.
Preparation
Preparing katsu curry takes more time and work than Japanese curry given the breaded and fried katsu:
Katsu Curry Steps
1. Pound chicken or pork cutlets thin and coat with flour, egg, and panko breadcrumbs
2. Fry cutlets until golden brown to make katsu
3. Cook onions, carrots, and potatoes until soft
4. Make roux with butter and flour
5. Add curry powder and cook briefly
6. Add broth, soy sauce, honey and simmer
7. Add cooked katsu and vegetables to sauce and simmer
8. Serve curry over rice and top with katsu
Japanese Curry Steps
1. Sear protein like chicken or beef (can be omitted)
2. Sauté onions, carrots, potatoes
3. Make roux with butter and flour
4. Add curry powder and cook briefly
5. Add broth, soy sauce, honey and simmer
6. Add protein and vegetables to sauce
7. Serve curry over rice
Japanese curry has fewer steps since there is no katsu preparation needed. The sauce also comes together more quickly. Katsu curry requires frying the breaded cutlets first before making the sauce. So Japanese curry can be made in around 30 minutes while katsu curry takes closer to an hour.
Customization
Katsu curry recipes are quite standardized – the main variation is chicken vs pork katsu. Since the katsu is the star, the curry sauce remains in a supporting role and is not changed much.
However, Japanese curry can be customized in many ways:
– Use different proteins like chicken, beef, pork, seafood or no protein
– Add different vegetables like eggplant, kabocha squash, mushrooms
– Adjust spice level and sweetness
– Make the sauce thicker or thinner
– Add juices, wines, miso for flavor
– Mix in ground meats for texture
– Top with cheese, egg or nori
– Serve over rice, udon noodles or wraps
The simpler curry sauce lends itself well to creative iterations and flexibility. You can easily put your own spin on Japanese curry.
Where to Eat
You’ll find katsu curry in specialty shops devoted to katsu or curry. Some popular chains include:
– CoCo Ichibanya – most famous katsu curry restaurant in Japan
– Denny’s – offers Japanese versions of Western food including katsu curry
– Yoshinoya – fast food chain serving gyudon bowls with curry sauce
For Japanese curry, it is readily available in many family restaurants, cafes, and lunch spots. Some places known for their curry include:
– Go! Go! Curry – chain serving Japanese curry with custom spice levels
– Curry House CoCo Ichibanya – also does Japanese curry
– Kitchen Table – contemporary cafe with Japanese curry options
– Mitsuboshi Curry – three-MICHELIN starred restaurant in Nagoya
While you can get both types at some multi-cuisine establishments, katsu curry is found in more specialized shops whereas Japanese curry is ubiquitous across casual to gourmet locations.
Price
Given the extra preparation involved, katsu curry costs slightly more than Japanese curry.
| Katsu Curry Cost | Japanese Curry Cost |
|---|---|
| 700-1,200 JPY | 500-800 JPY |
On average you’ll pay around 1,000 JPY for a katsu curry dish compared to 700 JPY for a basic Japanese curry plate. More upscale restaurants that use high quality ingredients will charge even more for both styles.
Katsu is more labor intensive with the individual deep frying. Japanese curry’s simpler one pot preparation keeps costs lower. But the premium katsu component and richer sauce makes katsu curry worthwhile for special occasions.
Nutrition
Both curries deliver staple nutrition from their ingredients but katsu curry packs a bigger calorie punch:
| Katsu Curry Nutrition (per serving) | Japanese Curry Nutrition (per serving) |
|---|---|
|
|
The fried katsu and rich roux sauce boosts calories, fat, and protein in katsu curry. Japanese curry gets nutrition from the vegetables and protein but is lighter overall. If on a diet, Japanese curry would be the better choice. But katsu curry delivers lasting energy.
Pairings
Katsu curry is usually served as a set with:
– Rice
– Miso soup
– Salad
– Pickled veggies
– Fruit or pudding
This traditional pairing provides balance and cuts the richness of the fried katsu.
For Japanese curry, creative sides include:
– Rice – white, brown, fried
– Udon noodles
– Okonomiyaki pancake
– Tempura
– Chicken karaage
– Edamame
– Miso soup
The lighter curry complements many Japanese staples. Fried items contrast nicely with the sauce.
Popularity
Both curries are loved for good reason, but katsu curry edges out Japanese curry in popularity:
– Katsu curry ranks as the #1 most popular rice topping dish in Japan
– It’s widely available from convenience stores to restaurants
– Often chosen to represent Japanese food and cuisine
– Evokes nostalgia and comfort as homecooking
While beloved, Japanese curry is seen as more everyday and humble. But katsu curry is regarded as a special treat and original to Japan. The aristocratic katsu component and adaption to local tastes gives katsu curry broader appeal.
Conclusion
Katsu curry and Japanese curry offer two delicious but distinct takes on curry in Japan. Katsu curry delivers richer flavor, heartier texture, and aesthetic appeal with its golden katsu topping. Japanese curry provides a comforting, homemade taste with lighter customization. While both curries have become staples with rice, katsu curry edges out as the more famous representation of curry in Japan. But they provide plenty of their own joys. Whether you seek tasty nostalgia or a quick weeknight meal, both classic curries are worth savoring.