Cheesy Katsu Curry

If you’ve never had cheese on your Japanese curry, you’re missing out! The combination is absolutely scrumptious! In this recipe, rather than putting vegetables in the curry (although you definitely can!) I used it plain, with just water.

I always have boxes of House Food’s curry (and cream stew and hayashi stew) stored up for those days where I’m too lazy to do anything other than throw a bunch of things in the pot. I love this brand the most, as it’s what I grew up with, although there are one or two other brands that I’ve tried.

Katsu curry is one of those foods that Japan took from other countries and made it their own–and how! There really is nothing else similar to it.

Recipe:

• Tonkatsu, cut into 1 inch pieces (recipe here.)
• 2 cubes Vermont Curry, prepared (this is Mild, With a Hint of Apple and Honey)
• 1 bowl hot white short grain rice
• 1/4 cup mozzarella cheese, shredded
• Parsley flakes for garnish, optional

1. Follow the directions on the box for the curry (here, I just used plain water and no vegetables.) I used 2 cubes (which means the water gets reduced to 1/3 of what the recipe required.)
2. Arrange tonkatsu and white rice on a plate. Pour the curry around the rice so it pools.
3. Sprinkle shredded mozzarella on the hot curry so it melts and garnish with parsley flakes. Enjoy!