Pumpkin Katsu Curry


Onion, sliced
1(200 g / 7.0 oz)
720 ml
Vegetable oil
1 Tbsp
S&B Golden Curry Mix 92g
1 pack
Rice, cooked
As desired
【Pumpkin katsu】 Pumpkin 300 g / 10.0 oz
Parmesan cheese As needed
Butter 10 g
Salt Pinch
All purpose flour As needed
Panko or breadcrumbs As needed
Vegetable oil
As needed for deep-frying


  1. Stir-fry onions in a large pan over medium heat for 5 min.
  2. Add water and bring to boil. Turn down to low heat, then cover and simmer until onions become wilted for 15 min.
  3. Turn off the heat and break S&B Golden Curry Mix into pieces and add them to the pan.
    Stir until the mix is completely melted. Simmer for approx. 5min., stirring constantly.
    【Pumpkin katsu】
    1. Remove the seeds and pulp from the pumpkin with a spoon, peel it roughly, and cut it into bite-sized pieces.
    2. Wet the pumpkin lightly, then place it on a microwave-safe flat plate. Cover with plastic wrap and cook in a microwave at 600W for 4 min.
      Add butter and mash it while the pumpkin is hot. Then add parmesan cheese and salt, and mix them.
    3. Divide into equal parts and round them.
      Coat with flour and remove the extra, then coat with beaten egg, breadcrumbs in order.
      Heat oil to 170℃ and fry the cutlets until they become golden brown.
  4. Place rice on a plate, serve curry sauce and top with pumpkin katsu.