CoCo Ichibanya Chicken Katsu Curry with Scrambled Egg (Copycat) | Made from Store-Bought Roux

A. CoCo Ichibanya copycat curry made with Vermont Curry roux, topped with creamy scrambled egg and light chicken katsu

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About This Recipe

This is our CoCo Ichibanya-style Japanese curry, topped with creamy scrambled egg and crispy chicken katsu. CoCo Ichibanya is Japan's largest curry chain, with more than 1,200 shops across the country, and it lets you build your own plate by choosing your toppings, your spice level, and how much rice you want. Its curry has a delicious, homestyle flavor that never gets old, and none of the curry sauce, rice, or toppings stands out on its own. Everything comes together in harmony on the plate.

CoCo Ichibanya's first curry was made by the founder's wife, who added seasonings and spices to store-bought curry roux. We followed the same approach, testing it again and again. Our base is Vermont Curry, used in a smaller amount with added curry powder for aroma, plus small amounts of hidden flavors such as Worcestershire sauce, chuno sauce, ketchup, instant coffee, and vinegar. The result is a light, smooth curry with a gentle tang.

Our toppings follow the same idea, blending in rather than taking the lead: a soft, creamy scrambled egg made without butter or cream, and a chicken thigh katsu with a light coating that doesn't feel heavy, even with curry.

Curry Sauce

CoCo Ichibanya's curry sauce is light and thin, with no chunks. It has a balanced, homestyle flavor that never gets old.

 

Ingredients (Serves 4)

 

Instructions

1	Heat the vegetable oil in a pot. Add the onion, carrot, garlic, and ginger, along with a pinch of salt. Sauté over medium heat until the onion softens and everything is lightly browned. Tip The garlic and ginger add depth to the flavor.
2	Add the pork belly and cook until it changes color.
3	Add the water, consommé, and fried onions. Once it comes to a boil, skim off any foam. Simmer over medium-low heat for about 20 minutes, until the vegetables are fully tender. Tip The fried onions add richness and a toasty aroma. Instead of adjusting the flavor later, they build depth into the base of the curry itself.
4	Turn off the heat and let it cool slightly. Transfer the pork, vegetables, and cooking liquid to a blender (or use an immersion blender) and blend until smooth.
5	Strain the sauce through a sieve. Tip CoCo Ichibanya's curry sauce has no chunks and a light, smooth texture. Straining brings ours closer to it.
6	Return the strained sauce to the pot. Add the curry roux, curry powder, Worcestershire sauce, chuno sauce, soy sauce, ketchup, and instant coffee. Simmer over low heat for about 5 minutes. Tips The Worcestershire sauce, chuno sauce, and ketchup create a gentle acidity that pairs well with the toppings and rice. Layering acidity from several ingredients gives the curry its signature CoCo Ichibanya tang. The instant coffee adds a subtle bitterness that sharpens the sweetness and richness. A small amount dissolves cleanly without affecting the light texture.
7	Turn off the heat. Add the vinegar and white pepper. Taste, and add salt if needed.
8	If the spice aroma feels weak, add a little garam masala. If the sauce is too thick, add some of the water, stir, and check the consistency. Add more a little at a time as needed. Tips Aim for a curry that's noticeably thinner than typical homemade Japanese curry, thin enough to flow off a spoon. Left overnight, the curry thickens as the starch sets, and the acidity and spice aroma mellow. In our tests, the freshly made curry, with its thin consistency and well-defined flavor, tasted closer to CoCo Ichibanya's, so we recommend serving it the same day. If the curry has thickened, reheat it while adding water a little at a time to bring back its thin consistency.

Chicken Katsu

This recreates CoCo Ichibanya's hand-made chicken cutlet. The meat is tender, the coating is light, and the seasoning is mild, all made to go with curry.

 

Ingredients (Makes 1 cutlet)

 

Instructions

1	Pat the chicken thigh dry with paper towels and trim off any excess fat and sinew. Make a few cuts with a knife to sever the tendons. Tip Using chicken thigh rather than breast keeps the katsu juicy and flavorful, while the marinade makes it tender. The meat's flavor still comes through, yet it blends naturally with the curry.
2	Pierce the surface of the meat with the tip of a knife. Tip This breaks up the fibers, making the meat easier to eat, and helps the marinade soak in.
3	Cut the chicken into pieces of your preferred size. Open up the thicker parts to make the thickness as even as possible. Tip The goal is not to make the meat thinner and lighter. Evening out the thickness helps it cook through evenly when fried.
4	Add the sake, salt, and sugar, and rub them in well. Marinate in the refrigerator for 30 minutes to 1 hour. Tip The seasoning is kept mild because the katsu is meant to be eaten with curry. Do not add pepper or other spices.
5	After marinating, lightly pat the surface dry with paper towels. Mix the flour, egg, and water to make the batter.
6	Dip the chicken in the batter, then coat it lightly with panko. Tip Fresh panko has large flakes that trap air, so a gentle touch keeps the coating light and crisp. Pressing it on firmly packs the coating and makes it feel heavy.
7	Heat the oil to 330–340°F (165–170°C) and deep-fry until cooked through. Tip When you dip a chopstick into the oil, small, gentle bubbles rising steadily from the tip indicate the correct temperature.

Scrambled Egg

At CoCo Ichibanya shops outside Japan, the standard egg topping is an omelet, but it's not on the regular menu in Japan, so scrambled egg is the closest option. It's soft and creamy, yet has almost no taste of butter or cream and only a light touch of salt. It mellows the curry and ties the other toppings together.

 

Ingredients (2 eggs)

 

Instructions

1	Crack the eggs into a stainless steel bowl. Add the soy milk, vegetable oil, vinegar, and salt, and mix gently until smooth. Tips Rather than whisking vigorously, mix without creating foam, incorporating as little air as possible. This keeps the eggs from becoming too fluffy and gives them a smooth, creamy finish. The soy milk slows down how the eggs set, giving them a creamy texture. You can use milk or water instead. A tiny bit of vinegar keeps the eggs soft, with no sour taste. The oil keeps them moist, and just a little salt lets the egg flavor come through.
2	Pour about 1 inch (2–3 cm) of water into a frying pan and heat it until almost boiling. Reduce to low heat and keep the water at about 160–165°F (70–75°C). Tip The water should come one-third to halfway up the side of the bowl when it's set in the pan. Make sure no water gets into the bowl, and don't let the water come to a rolling boil while the eggs cook.
3	Set the bowl of egg mixture in the water bath and stir slowly from the bottom with a rubber spatula. Once the eggs start to set, scoop them up from the bottom and gently fold them over. Tip The key is not to stir too much. Leaving larger curds gives you the soft, creamy texture of CoCo Ichibanya's scrambled egg.
4	When the eggs are about 80–90% set, take the bowl out of the water bath and set it on a damp cloth. Tip The eggs keep cooking from residual heat, so remove the bowl while they still look a little loose. Setting it on a damp cloth stops the cooking, and the residual heat brings them to just the right texture.