Katsu curry

Katsu curry (Japanese: カツカレー, romanized: katsukarē) is a Japanese dish consisting of a pork cutlet (tonkatsu) 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.

This article is about the pork cutlet-based dish. For the version without the cutlet referred to as "katsu curry" in some countries, see Japanese curry.
Katsu curry
Alternative namesKatsukarē
CourseMain
Place of originJapan
Created byGinza Swiss
Invented1948
Main ingredientsTonkatsu, Japanese rice, Japanese curry

Generally eaten as a main course, the dish can be accompanied with water or miso soup. In Japan, there are fast-food restaurant chains which specialize in serving katsu curry, with varying meats and types of curry. The pork cutlet can be substituted with chicken.

In Japan, the name refers exclusively to a dish of curry served with a cutlet. However, in the UK, where the dish has become extremely popular in recent years, the name is sometimes erroneously applied to any type of Japanese curry.[1]

History

The dish is claimed to have originated at Ginza Swiss (銀座スイス), a yōshoku restaurant in Ginza, Tokyo, in 1948. Yomiuri Giants player Shigeru Chiba, a frequent patron of the establishment, complained that it was too bothersome to eat curry and katsu separately, leading to the creation of the combination. Currently, the restaurant advertises the dish as the "original curry" and "Chiba-san's curry" on its menu.[2]

  • Katsukarē
    Katsukarē
  • Katsukarē with cabbage
    Katsukarē with cabbage
  • Katsukarē with salad
    Katsukarē with salad
  • Takeout katsukarē
    Takeout katsukarē

References
  1. "The U.K. Thinks Japanese curry is katsu curry, and people aren't happy about it". 12 February 2020. Archived from the original on 2021-05-17.
  2. Tagami, Yoko. "Savor Ginza Swiss' Original Katsu Curry - Since 1947". Matcha (2017–10–03). Archived from the original on 2019-06-18. Retrieved 2018-09-08.
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