Katsu Curry
Japanese curry sauce served over rice with a breaded fried cutlet (tonkatsu or chicken katsu).
Allergen data cross-referenced against published allergen databases.
Your dietary restrictions
The full allergen breakdown is below. Select your restrictions to see a personalized safety status.
Full allergen breakdown
Ingredients
- Japanese curry roux
- panko-breaded pork or chicken cutlet (Gluten)
- egg (Egg)
- flour (Gluten)
- steamed rice
- onions
- carrots
- potatoes
Hidden Ingredients
These ingredients are not typically listed on menus but are present in traditional preparations.
- Japanese curry roux contains wheat flour as thickener and sometimes milk powder
- panko breadcrumbs (wheat)
- egg wash on the cutlet
Allergen Breakdown
Dairy-Free
Check with staffCommercial Japanese curry roux often contains milk powder. Verify the specific brand.
Gluten-Free
Likely contains restrictionJapanese curry roux uses wheat as the thickener. Panko is wheat. The cutlet uses wheat flour coating.
Peanut-Free
Likely OKPeanuts are not traditionally in Japanese curry.
Tree Nut-Free
Likely OKTree nuts are not used in katsu curry.
Shellfish-Free
Check with staffSome curry roux brands use shellfish-derived ingredients. Verify.
Egg-Free
Likely contains restrictionEgg wash is used to bread the cutlet.
Fish-Free
Check with staffSome curry roux contains fish extract or dashi. Verify.
Soy-Free
Check with staffSome curry roux contains soy. Verify the brand.
Sesame-Free
Likely OKSesame is not typically used in katsu curry.
Vegetarian
Likely contains restrictionContains pork or chicken cutlet.
| Restriction | Status | Notes |
|---|---|---|
| Dairy-Free | Check with staff | Commercial Japanese curry roux often contains milk powder. Verify the specific brand. |
| Gluten-Free | Likely contains restriction | Japanese curry roux uses wheat as the thickener. Panko is wheat. The cutlet uses wheat flour coating. |
| Peanut-Free | Likely OK | Peanuts are not traditionally in Japanese curry. |
| Tree Nut-Free | Likely OK | Tree nuts are not used in katsu curry. |
| Shellfish-Free | Check with staff | Some curry roux brands use shellfish-derived ingredients. Verify. |
| Egg-Free | Likely contains restriction | Egg wash is used to bread the cutlet. |
| Fish-Free | Check with staff | Some curry roux contains fish extract or dashi. Verify. |
| Soy-Free | Check with staff | Some curry roux contains soy. Verify the brand. |
| Sesame-Free | Likely OK | Sesame is not typically used in katsu curry. |
| Vegetarian | Likely contains restriction | Contains pork or chicken cutlet. |
Key risk: Japanese curry roux (the block-style curry used in restaurants) contains wheat flour as its primary thickener and often contains milk powder and soy. The katsu cutlet adds wheat, egg, and pork. This dish is unsafe for gluten, egg, dairy, and soy-sensitive diners.
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Scan a menu nowImportant: Dish Scout is a reference guide, not medical advice. Traditional recipes vary by restaurant, region, and chef. Always verify ingredients with restaurant staff before ordering. When in doubt, don't eat it.