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Katsu curry (Japanese: カツカレー, romanized: katsukarē) is a Japanese dish consisting of a pork cutlet served with a portion of Japanese rice and curry. It is served on a large plate and is typically eaten using a spoon or fork. The cutlet is usually precut into strips, eliminating the need for a knife.
Today, curry is one of the most popular daily dishes in Japan. In 2013, production totaled 7,570 tons of curry powder and 91,105 tons of ready-made sauces; sales in 2008 amounted to 7 billion yen for curry powder and 86 billion yen for ready-made sauces. [21] By 2000, curry was a more frequent meal than sushi or tempura. [22]
Tonkatsu sauce or katsu sauce is a Japanese sauce served with tonkatsu (pork cutlet). It is a thick ( viscosity over 2.0 pascal-second , per JAS Standard ) Japanese Worcestershire -type sauce. It is similar to the British and Irish brown sauce , and can include a fish sauce , tomatoes , prunes , dates , apples , lemon juice , carrots , onions ...
Japanese curry; C. Curry bread; I. ... Katsu curry; Y. Yokohama Curry Museum This page was last edited on 8 November 2023, at 10:18 (UTC). Text is available under the ...
Katsu of other meats cooked in a similar manner include chicken katsu, [7] gyū katsu [8] or bifukatsu (beef) and menchi-katsu (ground meat patty). [9] Katsukarē is a Japanese curry dish topped with tonkatsu. [9] In Hawaii, chicken katsu is a part of local cuisine. In Korea, pork cutlet is called donkasu, derived from the Japanese tonkatsu.
Chicken katsu curry may refer to: Katsu curry; Japanese curry; Chicken katsu This page was last edited on 12 ...
Gyū katsu (牛カツ beef katsu), also known as bīfu katsu, is popular in the Kansai region around Osaka and Kobe. In general, breaded and deep-fried foods are called furai ("fry"), [ 15 ] such as ebi-furai (fried prawn) [ 15 ] and aji-furai (fried horse mackerel ), but fried meat such as pork, beef and chicken is referred to as katsu (cutlet ...
In Australia, a common curry spice is Keen’s curry powder. [11] [12] [7] The ingredient "curry powder", along with instructions on how to produce it, [13] are also seen in 19th-century US and Australian cookbooks, and advertisements. [14] British traders introduced the powder to Meiji Japan, in the mid-19th century, where it became known as ...