Japanese curry (kare) arrived in Japan via the British Royal Navy in the Meiji era — itself a British adaptation of Indian curry. By the time it reached Japanese home kitchens, it had been transformed into something entirely distinct: mild, sweet, viscous, and built on a roux rather than a spice paste. The S&B curry roux block — sold in every Japanese grocery store — is a fat-flour roux flavored with curry powder, apple, and honey, and it dissolves into stock to create the sauce in minutes. It's clever, efficient, and genuinely delicious.
Katsu curry is the most popular iteration: tonkatsu (breaded fried pork cutlet) over Japanese short-grain rice, drowned in curry sauce. The textural contrast — shatteringly crisp panko crust, tender pork, thick glossy curry, sticky rice — is the point.
Heat oil in a heavy pot. Add onion and cook over medium heat for 8–10 minutes until softened and beginning to caramelize — don't rush this, the sweetness of the onion is a key flavor base. Add carrot and potato, stir to coat with oil, cook 3–4 more minutes. Pour in 500ml water or stock. Bring to a boil, then reduce to a simmer. Cook until potato and carrot are just tender, about 15 minutes.
Remove pot from heat. Break roux blocks into smaller pieces and add to the hot liquid. Stir until completely dissolved — it takes about 2 minutes of patient stirring. Return to low heat and simmer 5–7 minutes, stirring frequently, until sauce thickens to a glossy, velvety consistency that coats the back of a spoon. The sauce should be thick enough that a spoon drawn through it leaves a trail. Season to taste — most roux blocks are well-seasoned and need little additional salt.
S&B roux blocks are not a shortcut to an inferior product — they're a legitimate Japanese pantry staple used in home kitchens and most Japanese curry restaurants. Scratch Japanese curry requires making a blonde roux with curry powder, dissolving it into stock with caramelized onion, then adding apple, honey, and Worcestershire sauce. The result is excellent but takes 45+ minutes. The roux block version takes 20 minutes and is nearly indistinguishable. If you want scratch: use the roux block version to understand the flavor target, then experiment from there.
Pat pork cutlets dry. Score the edge of the fat cap with 3–4 cuts — this prevents the cutlet from curling in the oil. Season both sides with salt and pepper. Set up a breading station: flour in one shallow bowl, beaten egg in second, panko in third. Dredge in flour (shake off excess), dip in egg (let excess drip), press firmly into panko on both sides to build a thick, even crust. For extra crispness: double-bread (flour → egg → panko → egg → panko). Rest on a rack for 5 minutes to let the breading set.
Heat 3–4cm of oil in a heavy skillet or Dutch oven to 170°C. Test with a panko breadcrumb — it should sizzle immediately and rise to the surface. At this temperature, the cutlet (typically 1.5cm thick) takes about 4 minutes per side for a golden-brown crust and cooked-through center. Don't crowd the pan — lower the temperature of the oil. Rest on a wire rack for 2–3 minutes before slicing. Cut into 2cm strips on a diagonal — this makes the plating cleaner and the eating easier.
Japanese katsu curry is traditionally served with a mound of Japanese short-grain rice on one side and curry sauce on the other, with the sliced tonkatsu across the top (partially in the curry, partially on the rice). The sauce touches the bottom of the cutlet, soaking into it while the top crust stays crisp. Serve immediately — the panko crust softens quickly once fully immersed in sauce. Classic accompaniments: fukujinzuke (red pickled vegetables, sold in jars) and tonkatsu sauce (Bulldog brand, for dipping).
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