The first time I had katsu curry from Coco Ichibanya was in Osaka back in 2018. I had just left the Osaka Aquarium and after hours of marveling at aquatic beauties, your girl needed to refuel. Needless to say, I was not prepared for what was to come next – a bite into one of the best Japanese curries I’ve ever had.
This recipe is an ode to Coco Ichibanya and a walk down memory lane from my travels to Japan. While it doesn’t do the OG curry justice, it’s damn near close and I’m so excited to share this with you!
Whether you’re a curry enthusiast or have a desire to recreate this beloved curry at home, I got you covered!
In my opinion, this curry tastes best when served with a side of katsu (of your choice) and hot steamy rice. Check out my katsu recipes below:
- Easy Chicken Katsu
- Zucchini Katsu
- Eggplant Katsu
- Crunchy Eggplant Katsu (Eggless & Vegan)
- Air Fryer Katsu
Coco Ichibanya Curry Recipe
Ingredients
- 1 1/2 large onions julienned
- 2 tbsp neutral oil
- 4 tbsp butter divided
- 2 tbsp carrot grated
- 1/2 apple grated
- 1 cup low sodium chicken stock
- 1 cup water
- 2 cubes Japanese curry block
- 1 tsp curry powder preferably madras curry
- 1 tbsp mango chutney substitute with honey
- 1/2 tbsp Bulldog fruit & vegetable sauce substitute with ketchup
- 1/2 tbsp Bulldog Worcestershire sauce
- 1 1/2 tbsp dark soy sauce
- 1/4 tsp white pepper
Instructions
- In a medium-sized pot, heat neutral oil and 2 tablespoons of butter over low heat. When the butter has fully melted, toss in the julienned onions. Cook on low for 40 to 45 minutes until dark brown and caramelized.
- Once the onions have caramelized, add the grated carrot and apple. Cook on medium-low for 2 to 3 minutes, until the liquid from the grated apple has evaporated.
- Pour in the low-sodium chicken stock and water. Bring to a boil then reduce to a simmer.
- Dissolve the curry roux cubes into the pot. Add the curry powder then simmer for 5 to 10 minutes until slightly thickened.
- Add the mango chutney, Bulldog fruit & vegetable sauce (or ketchup), Worcestershire sauce, dark soy sauce and white pepper. Stir and mix well.
- Using an immersion blender, blend the curry until smooth. Add the remaining 2 tablespoons of butter into the curry and mix well.
- The flavors of the curry will enhance as it sits so I recommend storing it in the fridge overnight and reheating it the next day.
- Serve with rice and your choice of katsu!
