Japanese Vegan Katsu Curry

Vegan katsu curry in a white bowl on a linen with a flat leaf parsley plant in the corner of the shot.

5 from 1 vote

Course: Main Course

Cuisine: Japanese

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: bowls

Calories: 870kcal

Author: Ai Willis

This katsu curry is vegan Japanese comfort food! Hot steamed rice is topped with crunchy deep-fried vegan katsu and spicy, rich curry.

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Ingredients

Vegan Japanese curry

1 medium onion finely chopped
2 carrots finely chopped
2 garlic cloves grated
2 tablespoons Chef's Choice yellow curry paste
13.5 oz Chef's Choice coconut milk
2 teaspoons garam masala
2 bay leaves
½ cup vegetable stock
1 teaspoon dried thyme
2 teaspoons coconut aminos

Vegan katsu

2 cans Nature's Charm jackfruit confit
4 tablespoons oat flour
4 tablespoons water
1½ cups panko breadcrumbs

To serve

Steamed Japanese rice
Fukujinzuke optional

Instructions

Vegan Japanese curry

Heat 2 tablespoons of the jackfruit confit oil in a pot or large skillet over medium heat. Add the finely chopped onion and carrot and sautée for 15 minutes while stirring frequently.
Add the garlic, garam masala, thyme, and cook for 1 minute while stirring.
Add the yellow curry paste and work it into the vegetables using a wooden spoon or spatula for 1 minute.
Pour in the coconut milk and vegetable stock, and add 2 bay leaves. Bring the mixture up to a boil and let it simmer for 20 minutes. Add the coconut aminos and taste for seasoning.

Vegan katsu

Drain the jackfruit confit and pat them dry with paper towels.
Coat the jackfruit with 2 tablespoons of oat flour.
In a bowl, add the leftover 2 tablespoons of oat flour and mix it with 4 tablespoons of water. In another bowl or plate, add the panko breadcrumbs. Dip a floured jackfruit into the water mixture using one hand and put it in the breadcrumbs. Use your other to coat the wet jackfruit with panko. Repeat with the rest of the jackfruit.
Heat some frying oil in a pan. I recommend having 2 inches (5 cm) of oil in the pan. Bring the oil up to 340°F (170°C). Add a few breaded jackfruits into the pan and fry for about 1 minute on each side until beautifully golden.
Take the deep-fried katsu out of the oil and place it on a wire rack to let the excess oil drip.
Serve in a bowl or on a plate with rice and the prepared curry. Serve immediately!

Notes

How to steam Japanese rice

You can steam your rice in a rice cooker or in a pot. Either way, start by rinsing and draining 1½ cups (360ml) rice.

Cooking rice in a rice cooker: Add the drained rice to the inner pot of your rice cooker and pour water until the water line marked 2 (400ml). Let the rice soak for 20 minutes before starting the cooker.

Cooking rice on the stovetop: Add the drained rice to a heavy-bottom pot with a tight-fitting lid. Pour 1⅔ cups (400ml) water and let the rice soak for 30 minutes. Cover the pot and heat on medium heat. Once it reaches a boil, keep the lid on and turn the heat down to low and cook for 12 minutes (until the water is completely absorbed). Take the lidded pot off the stove and let it steam for 10 more minutes.

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