Katsu Curry




1 Large Onion

1 Tablespoon Vegetable Oil

800ml Water

100g Yutaka Japanese-Style Curry

Steamed White Rice


Chicken Katsu - Deep Frying:

Chicken Breast

Salt & Pepper

50g Plain Flour

1 Large Egg

100g Yutaka Panko

Deep frying oil

(Serves 5 people )




  1. Chop Onion into small pieces.
  2. Add a little oil to the pan.
  3. Gently fry chopped onions on low heat until lightly browned
  4. Add 800ml of cold water and bring to a boil.
  5. Turn the heat to medium and simmer for 7 minutes. Then let the sauce cool down for a few minutes.
  6. Add 100g of Yutaka Curry into the sauce. Stir until fully dissolved. Simmer on low heat and stir until sauce thickens.


Chicken Katsu - Deep Frying - Option 1:

  1. Season the chicken breast with salt and pepper.
  2. Coat seasoned chicken with plain flour.
  3. Dip chicken in egg and coat with Yutaka Panko.
  4. Add oil to pan and bring the heat to 170*C.
  5. Deep fry the chicken for 6-8 minutes.
  6. Serve with boiled rice and sliced chicken. Add sauce.

Chicken Katsu - Oven Baking - Option 2:

  1. Coat seasoned chicken with 'Pan-Toasted' Yutaka Panko.
  2. Cook in the oven for 20-30 minutes (200°C).
  3. Serve with boiled rice and sliced chicken. Add sauce.


This recipe used the following Yutaka products: