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Crispy katsu, thick curry, a mountain of rice. This Japanese comfort classic is the post workout high calorie meal that makes recovery feel like a celebration.
Rinse the jasmine rice thoroughly in cold water until water runs clear, then cook in a rice cooker or pot with 2.25 cups water. Keep warm.
Peel and dice the onion, carrot, and potato. In a large saucepan, heat 2 tbsp vegetable oil over medium and sauté the onion until translucent, about 4 minutes, then add carrots and potatoes and cook for another 4 minutes.
Add 3 cups water to the saucepan; simmer the vegetables at a gentle bubbling for 12 minutes until tender. Reduce heat to low and stir in Japanese curry roux blocks until fully dissolved and thick. Add soy sauce for depth.
While curry simmers, butterfly chicken breasts for even thickness. Pat dry, then season both sides with kosher salt and black pepper.
Set up a breading station: dredge each chicken breast in flour, dip in beaten egg, and coat thoroughly with panko. For a crispier crust, press panko gently onto the chicken surface.
Heat the remaining vegetable oil in a large skillet to 350°F (medium-high). Fry chicken katsu for 3–4 minutes per side, watching for a golden brown color; avoid overcrowding to maintain oil temperature. Drain on paper towels.
Slice katsu pieces into strips. To serve, mound hot rice on a plate, pour curry sauce over the top, then fan katsu slices over the curry. Serve immediately for maximum crispness.
