Katsu Curry Trivia Questions

The sauce base is typically made from chicken or vegetable stock, combined with curry roux, onions, carrots, and potatoes. Beef broth is rarely used in authentic versions.

Katsu curry is deep-fried and served with a rich, starchy sauce and rice, making it quite calorie-dense. It's considered comfort food, not a diet item.

Japanese curry roux is indeed a block of fat (often beef tallow or butter) and flour cooked with curry powder and spices. It's melted into broth to create a thick, savory sauce.

Katsu curry is a Japanese dish, created in the early 20th century by combining a breaded pork cutlet (tonkatsu) with Japanese curry sauce, which itself was adapted from British curry powder.

Pickled ginger is associated with sushi, not katsu curry. The common accompaniment is fukushinzuke (pickled daikon and cucumber) or rakkyo (pickled shallots).

The original katsu was pork (tonkatsu), invented in 1899 in Tokyo. Chicken katsu (chikinkatsu) came later as a variation. Pork remains the standard for katsu curry.

Surprisingly, the sauce is often poured on the side or over the cutlet, but the cutlet is placed on a bed of shredded cabbage to help it stay crisp. The rice is separate.

Katsu (カツ) sounds like katsu (勝つ), meaning 'to win'. Eating tonkatsu or katsu curry before a test or competition is a common Japanese tradition for good luck.