katsu curry

POSTED 08 February 2012 IN Spirit Of Japan

Now that we’ve added one of Japan’s most popular dishes to our menu, it seemed a good idea to tell you why we love it so much…

The British introduced curry, or ‘karë’, to Japan during the Meiji era (1868-1912). The karë is a mild curry sauce made by frying curry powder, flour and oil into a roux that is then added to stewed meat and veg and simmered until it thickens. There are a number of different versions of the dish – curry rice, curry udon, even curry bread – and it’s become so popular that it is almost considered Japan’s national dish, much as chicken tikka masala has become Britain’s national dish.

The ‘katsu’ is a cutlet – usually pork – that has been breaded and deep-fried, and is usually served with rice and the ‘karë’, although it can also be served, rather unusually, in a sandwich. It is thought that the cutlet was introduced by the Portuguese and first served in a Western-style restaurant in around 1890 although the term ‘tonkatsu’ (pork katsu) wasn’t used until the 1930s.

At Feng Sushi we’ve created our own version of the katsu and have breaded a piece of hake, organic tiger prawn and cuttlefish – all served with our own curry sauce. Katsu Curry is one of our most popular winter special dish so far and we will serve until the end of February. Great news is that you can taste Feng katsu curry, beef curry and more at the UK’s biggest J-culture event ‘Hyper Japan‘ which will be held on Friday 24, Saturday 25 and Sunday 26 February 2012 at Brompton Hall, Earls Court.