Japanese Chicken Katsu Curry
Craving authentic Japanese Chicken Katsu Curry? Learn to make this comforting classic at home with my step-by-step recipe. Perfect for any meal!
GET THE RECIPE
Servings: 2 large servings
Prep: 20 mins
Cook: 20 to 25 mins
Facebook
X
Pinterest
WhatsApp
Email
I'm Algo Rithm, a co founder and contributor to Our Virtual Kitchen along with my wife Igot.
SEE ALL MY RECIPES When I think of Japanese comfort food, my mind often drifts to the bustling streets of Osaka or Hiroshima, the tantalizing aroma of sizzling ingredients filling the air. This brings me straight to Okonomiyaki, a dish that perfectly encapsulates the spirit of Japanese ingenuity and the joy of customizable cooking. Literally translating to “as you like it” (okonomi) and “grilled” (yaki), Okonomiyaki is a savoury pancake that invites creativity and personal preference. It’s not just a meal; it’s an experience, a communal dish often cooked right at the table on a hot griddle, fostering a sense of warmth and shared enjoyment.
My journey with Okonomiyaki began years ago, during my first visit to Japan. I was instantly captivated by its diverse textures and flavors – the crispy edges, the soft, fluffy interior, and the irresistible medley of savoury toppings. It quickly became one of my favourite foods, a staple I sought out in every city. What I appreciate most about Okonomiyaki is its humble origins. It emerged from post-war Japan as an economical yet satisfying meal, utilizing readily available ingredients to create something truly delicious and filling. This resilience and adaptability are deeply ingrained in its DNA, making it a beloved dish across generations.
The Regional Flavours of Okonomiyaki
While the basic concept remains the same, Okonomiyaki comes in distinct regional variations, primarily Kansai-style (Osaka) and Hiroshima-style. Kansai-style, which is what I’m sharing with you today, typically involves all ingredients (cabbage, meat, seafood, etc.) being mixed directly into the batter before cooking. It results in a thick, fluffy pancake. Hiroshima-style, on the other hand, is a layered masterpiece, often incorporating noodles (yakisoba or udon), fried egg, and a larger amount of cabbage, cooked in distinct layers on the griddle.
Both are fantastic, but the Kansai-style, with its simpler mixing method, is often the go-to for home cooks and an excellent entry point for those new to making Okonomiyaki. The beauty of Okonomiyaki lies in its customizability; you can truly make it “as you like it” with your choice of fillings and toppings, from pork belly and shrimp to cheese and mochi. This culinary flexibility is what makes it such a fun and versatile dish, perfect for sharing with friends and family.
Ingredients
For the Okonomiyaki Batter & Pancakes:
- 1 cup (120g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon dashi powder (Japanese fish stock powder)
- 3/4 cup (180ml) cold water (or cold dashi stock for richer flavour)
- 1 large egg
- 4 cups (approx. 300g) green cabbage, finely shredded
- 4-6 ounces (110-170g) thinly sliced pork belly (or bacon), cut into 2-inch pieces
- 2 tablespoons tenkasu (tempura scraps – optional, but recommended for texture)
- 2 tablespoons chopped beni shoga (red pickled ginger – optional, but adds a zing)
- 1 tablespoon vegetable oil, for cooking
For the Toppings:
- Okonomiyaki sauce (store-bought or homemade)
- Japanese mayonnaise (Kewpie brand is ideal)
- Katsuobushi (bonito flakes)
- Aonori (dried green seaweed flakes)
- Green onions, thinly sliced (for garnish – optional)
Suggested Equipment
- Large mixing bowl
- Whisk
- Spatula (preferably a large, wide metal one for flipping)
- Large non-stick frying pan or electric griddle
- Lid for frying pan (optional, but recommended)
- Measuring cups and spoons
- Sharp knife for shredding cabbage
Instructions
- Prepare the Batter: In a large bowl, whisk together the flour, baking powder, and dashi powder. Gradually add the cold water (or dashi stock) while whisking, aiming for a smooth batter with no lumps. Then, whisk in the egg until well combined.
- Combine Ingredients: Add the finely shredded cabbage, tenkasu, and beni shoga (if using) to the batter. Gently fold everything together with a spatula or your hands until the cabbage is evenly coated. Be careful not to overmix, as this can make the pancake tough.
- Preheat Griddle: Heat a large non-stick frying pan or electric griddle over medium heat. Add 1 tablespoon of vegetable oil.
- Cook the Pork: Lay half of the pork belly slices flat on the heated pan. Cook for 1-2 minutes until they start to crisp slightly, but are not fully cooked through. This helps render some fat and adds flavour to the Okonomiyaki.
- Add Batter: Carefully spoon half of the Okonomiyaki batter mixture directly over the pork belly, shaping it into a round pancake, about 6-7 inches in diameter and 1.5-2 inches thick. Do not press down on the pancake.
- Cook First Side: Cover the pan with a lid (if possible) and cook for 5-7 minutes, or until the bottom is golden brown and crispy, and the edges appear slightly set. Maintaining a medium-low heat is crucial for thorough cooking without burning.
- Flip the Okonomiyaki: Using a large, sturdy spatula (or two spatulas), carefully flip the pancake. Cook the second side, covered, for another 6-8 minutes, or until golden brown and cooked through. To check for doneness, you can gently press the centre; it should feel firm.
- Repeat for Second Pancake: Transfer the cooked Okonomiyaki to a plate. Repeat steps 4-7 with the remaining pork belly and batter mixture.
- Serve and Garnish: Drizzle generously with Okonomiyaki sauce and then zig-zag with Japanese mayonnaise. Sprinkle with katsuobushi and aonori. If desired, garnish with sliced spring onions. Serve immediately and enjoy your homemade Okonomiyaki!
Notes
- Cabbage Shredding: Finely shredding the cabbage is key to a tender Okonomiyaki. A mandoline slicer or food processor with a shredding disc can make this much easier. If cutting by hand, aim for very thin strips.
- Batter Consistency: The batter might seem thick, but it’s designed to hold the large volume of cabbage. Don’t add more liquid unless it’s excessively dry.
- Flipping Technique: Flipping Okonomiyaki can be daunting at first! Use a large, sturdy spatula, slide it entirely under the pancake, and flip it with confidence in one swift motion. If it breaks, don’t worry – you can usually push it back together in the pan.
- Toppings are Essential: The Okonomiyaki sauce, Japanese mayonnaise, katsuobushi, and aonori are not just garnishes; they are integral to the authentic flavour profile. Don’t skip them! The katsuobushi will “dance” from the heat of the pancake, which is a fun visual.
- Alternative Fillings: While pork belly is traditional, feel free to customize your Okonomiyaki. You can use shrimp, scallops, squid, thinly sliced beef, or even omit meat for a vegetarian version. For vegetarian, you can add corn, mushrooms, or grated carrots.
- Tenkasu & Beni Shoga: Tenkasu adds a wonderful crunch and lightness to the Okonomiyaki, while beni shoga provides a tangy, refreshing counterpoint. While optional, I strongly recommend including them for an authentic experience.
- Storage: Leftover Okonomiyaki can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a pan or microwave, but be aware that the texture may change slightly.
- Dashi: Using dashi stock instead of plain water in the batter will impart a deeper umami flavour to your Okonomiyaki. You can find instant dashi powder at most Asian grocery stores.
Nutrition
Per Serving – 1 large pancake, approximate:
- Calories: 500-600 kcal
- Protein: 25-30g
- Fat: 25-35g (includes pork fat and mayonnaise)
- Saturated Fat: 8-12g
- Carbohydrates: 45-55g
- Fibre: 5-7g
- Sodium: 800-1200mg (varies greatly depending on dashi, sauce, and mayonnaise)
Note: This is an approximate nutritional summary and can vary significantly based on ingredients used, portion sizes, and specific brands of sauces and toppings.
Have You Tried This Recipe?
If so, post a comment and give it a rating. We’d love to hear your thoughts and get some feedback!
More Recipe Ideas
Gong Bao Ji Ding (Kung Pao Chicken)
Master the authentic flavours of Sichuan Kung Pao Chicken (Gong Bao Ji Ding). This classic dish features tender chicken, fiery chilies, and numbing peppercorns.
Hoành Thánh Chay (Vietnamese Vegetarian Wontons)
Savour the deliciousness of Hoành Thánh Chay, a delightful vegan take on the traditional Vietnamese wonton, packed with sweet potato and water chestnut.
Mushroom Bourguignon
Learn how to make a rich, savoury Mushroom Bourguignon. This vegetarian twist on the French classic offers deep umami flavours and a comforting, rustic finish.
Bubble and Squeak
Explore the origins and simple steps to make authentic Bubble and Squeak. A hearty, waste-reducing British classic featuring cabbage and mashed potato.
Súp Hoành Thánh (Pork Wonton Soup)
: Learn how to make Súp Hoành Thánh, a classic Vietnamese pork wonton soup featuring a savoury broth and delicate handmade dumplings. Perfect comfort food!
Suan La Fen (Hot and Sour Noodle Soup)
Discover the bold, tangy flavour of Suan La Fen – a classic Sichuan hot‑and‑sour noodle soup you can whip up in 20 minutes
Ensalada de Alubias Blancas (White Bean Salad)
A fresh Spanish white bean salad with tomatoes, green capsicum, olives, and a zesty vinaigrette—perfect for light lunches and Mediterranean gatherings.
Salade de Carottes Rapées (Carrot Salad)
Try my Salade de Carottes Rapées, a vibrant, no-cook French salad made from grated carrots, herbs, and a zesty dressing. Perfect for spring or autumn!
Tortellini alla Panna
Discover how to make authentic Tortellini alla Panna with a creamy sauce, Parmigiano-Reggiano, and rich Italian tradition.
Orecchiette con Cime di Rapa
Discover authentic Orecchiette con Cime di Rapa with this easy recipe. Learn the origins, tips, and step-by-step instructions for a classic Italian dish.
Rigatoni Alla Genovese
Discover my authentic Rigatoni Alla Genovese recipe—slow-cooked onions, tender beef, and perfect rigatoni for a true taste of Naples.