12 Flavorful Sides to Pair with Chicken Katsu Curry

So you’ve mastered chicken katsu curry—now what? Elevate your weeknight dinner with sides that are just as crave-worthy. From crisp salads to savory bites, these 12 flavorful pairings turn a simple meal into comfort food heaven. Ready to explore?

Japanese Potato Salad

Craving a creamy, cold side that beats store-bought? This Japanese potato salad delivers silky texture with crisp cucumber and savory ham. It's the perfect picnic or BBQ companion.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the potatoes

• 2 lbs russet potatoes
• 1 tbsp salt

For the dressing

• 1/2 cup Japanese mayonnaise (Kewpie)
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp white pepper

For the add-ins

• 1 cup diced cucumber (seeds removed)
• 1 cup diced ham
• 1/2 cup finely diced carrot
• 2 hard-boiled eggs (chopped)

Instructions

1. Peel and cut potatoes into 1-inch cubes. Place in a large pot, cover with cold water, add 1 tbsp salt.
2. Bring to a boil over high heat, then reduce to medium and simmer until fork-tender, about 12-15 minutes.
3. While potatoes cook, prepare cucumber: slice in half lengthwise, scoop out seeds with a spoon, then dice into 1/4-inch pieces. Sprinkle with 1/2 tsp salt and let sit 10 minutes. (Tip: removing seeds prevents watery salad.)
4. After 10 minutes, squeeze cucumber gently to remove excess moisture. Set aside.
5. In a small bowl, whisk together mayo, rice vinegar, sugar, 1/2 tsp salt, and white pepper. (Tip: use Japanese mayo for authentic tang.)
6. Drain potatoes well and return to hot pot for 1 minute to steam dry. (Tip: this removes excess water for creamier texture.)
7. While potatoes are still warm, mash roughly with a fork or potato masher—leave some chunks for texture.
8. Add the dressing to warm potatoes and stir gently until coated. Let cool to room temperature, about 15 minutes.
9. Once cooled, fold in cucumber, ham, carrot, and chopped eggs. Mix gently to combine.
10. Cover and refrigerate for at least 1 hour to allow flavors to meld. Serve chilled.

Make ahead? This salad tastes even better the next day. The creamy, tangy dressing clings to every bite. Try it in a sandwich or alongside grilled meats.

Miso Soup with Tofu and Wakame

Zero fuss miso soup starts with good dashi and quality miso. This version keeps it classic with silken tofu and wakame. Ready in under 20 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Broth

• 4 cups water
• 2 teaspoons instant dashi granules
• 3 tablespoons white miso paste

For the Toppings & Garnish

• 2 teaspoons dried wakame seaweed
• 14 ounces silken tofu
• 2 green onions, thinly sliced

Instructions

1. Place wakame in a small bowl and cover with cold water. Let sit for 5 minutes until rehydrated. Drain and set aside.
2. In a medium pot, bring 4 cups water to a boil over high heat. Reduce heat to low and stir in dashi granules until dissolved. Tip: Instant dashi saves time—keep it on hand for quick broths.
3. Cut silken tofu into 1/2-inch cubes. Set aside.
4. In a small bowl, combine miso paste with 1/4 cup hot dashi from the pot. Whisk until smooth. Tip: Never boil miso; high heat destroys its flavor and probiotics.
5. Pour the miso mixture back into the pot and stir gently to combine. Add tofu and rehydrated wakame. Simmer for 2 minutes—do not let it boil.
6. Ladle soup into bowls and top with sliced green onions. Tip: Adjust miso amount next time if you prefer a saltier or milder broth.

Every spoonful delivers silky tofu and briny wakame in a savory, umami broth. Serve as a warm starter or pair with steamed rice for a light meal. For extra depth, add a dash of soy sauce or a sprinkle of sesame seeds.

Salted Edamame

Salted edamame is a go-to healthy snack. These steamed pods are coated with just the right amount of sea salt. They're protein-rich, easy to make, and perfect for any occasion.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 5 minutes

Ingredients

For the edamame

• 1 lb frozen edamame in pods
• Water for steaming

For seasoning

• 1 tablespoon flaky sea salt

Instructions

1. Fill a large pot with about 1 inch of water and bring to a boil over high heat.
2. Place a steamer basket in the pot and add the frozen edamame pods. Cover and steam for exactly 5 minutes until bright green and tender. Tip: Do not overcook, or the beans will become mushy.
3. Remove the steamer basket and transfer the edamame to a colander. Rinse with cold water briefly to stop cooking, then drain and pat dry with a clean towel. Tip: Patting dry helps the salt stick evenly.
4. Spread the warm edamame on a serving plate. Sprinkle the flaky sea salt evenly over the pods, tossing gently to coat. Tip: For an extra kick, squeeze fresh lime juice over the top before serving.
5. Serve immediately while warm, or chill in the refrigerator for a cold snack. The pods can be eaten by squeezing the beans out with your teeth.

Buttery, slightly salty, and packed with protein, this snack is addictive. Serve warm or at room temperature. You can also add a dash of chili flakes for heat.

Pickled Daikon and Carrot

Skip the store-bought stuff. This quick-pickled daikon and carrot comes together in minutes with rice vinegar and a hint of sesame. Crunchy, tangy, and perfect for topping bowls or sandwiches.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the vegetables

• 1 medium daikon radish, peeled
• 2 medium carrots, peeled

For the pickling liquid

• 1/2 cup rice vinegar
• 1/2 cup water
• 1/4 cup granulated sugar
• 1 teaspoon kosher salt
• 1 tablespoon toasted sesame oil
• 1 teaspoon sesame seeds (optional)

Instructions

1. Cut daikon and carrots into thin matchsticks, about 2 inches long. A mandoline makes quick work; aim for uniform pieces so they pickle evenly.
2. In a small saucepan, combine rice vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until sugar dissolves completely. Remove from heat and stir in sesame oil.
3. Place the daikon and carrot matchsticks in a heatproof bowl or a quart-sized jar. Pour the hot pickling liquid over the vegetables. Add sesame seeds if using. Toss gently to coat.
4. Let the mixture cool to room temperature, about 20 minutes, then cover and refrigerate. For best flavor, let it sit at least 1 hour before serving. The pickles will keep in the fridge for up to 2 weeks.

Munch on these pickles straight from the jar – they’re crisp, slightly sweet, and nutty from the sesame. Pile them on banh mi, tacos, or alongside grilled meats. The longer they sit, the more the flavors meld.

Cucumber Sunomono

Looking for a refreshing side dish that comes together in minutes? This Cucumber Sunomono is a classic Japanese salad with thinly sliced cucumbers in a sweet vinegar dressing. It's crisp, tangy, and perfect for summer.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the cucumbers

• 2 large English cucumbers
• 1 tsp salt

For the dressing

• 1/4 cup rice vinegar
• 2 tbsp sugar
• 1 tbsp soy sauce
• 1 tsp toasted sesame seeds (optional)

Instructions

1. Slice cucumbers into thin rounds, about 1/8 inch thick. Tip: use a mandoline for even slices.
2. Toss cucumber slices with 1 tsp salt in a bowl. Let sit for 10 minutes to draw out excess water.
3. Meanwhile, in a separate bowl, whisk together rice vinegar, sugar, and soy sauce until sugar dissolves.
4. After 10 minutes, squeeze the cucumber slices firmly to remove excess liquid. Discard the liquid.
5. Pour the dressing over the cucumbers and toss to coat evenly.
6. Sprinkle with toasted sesame seeds if desired.
7. Serve immediately or chill for 30 minutes for best flavor.

Once dressed, the cucumbers remain crisp with a refreshing sour-sweet punch. This sunomono pairs wonderfully with grilled meats or as a palate cleanser between bites. Sometimes I add a pinch of red pepper flakes for a subtle kick.

Furikake Rice

Rice gets a major flavor upgrade with furikake seasoning. This versatile side pairs with anything from grilled fish to scrambled eggs. Ready in under 30 minutes.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 20 minutes

Ingredients

For the Rice

• 2 cups short-grain white rice
• 2 1/2 cups water

For Serving

• 2 tbsp furikake seasoning
• 1 tsp sesame oil (optional)

Instructions

1. Rinse the rice in a fine-mesh strainer under cold water until the water runs clear. This removes excess starch for fluffier rice.
2. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat uncovered.
3. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 18 minutes. Do not lift the lid during cooking.
4. Remove the pot from heat and let it sit covered for 5 minutes. This steaming step ensures even texture.
5. Fluff the rice gently with a fork or rice paddle. If using sesame oil, drizzle it over the rice and toss to coat.
6. Sprinkle the furikake seasoning evenly over the rice and toss gently to combine. Serve immediately.

Perfect as a side or a quick lunch base. The savory, crunchy topping adds umami and texture without extra effort. Leftover rice makes excellent fried rice the next day.

Sesame Spinach (Goma-ae)

Vibrant and nutty, this Goma-ae is a classic Japanese side dish. Blanched spinach meets a savory sesame dressing for a quick, healthy bite.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

For the Spinach

• 1 lb fresh spinach
• Water for blanching
• Ice water for shocking

For the Dressing

• 3 tbsp toasted sesame seeds
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp mirin (optional)

Instructions

1. Bring a large pot of water to a rolling boil. Meanwhile, prepare a bowl of ice water.
2. Add spinach to boiling water and blanch for 30 seconds, until wilted but still bright green.
3. Immediately drain spinach and transfer to the ice water bath to stop cooking. Let cool for 1 minute.
4. Grab handfuls of spinach and firmly squeeze out all excess water—this prevents a watery dressing. Cut the spinach into 2-inch pieces.
5. Toast sesame seeds in a dry skillet over medium heat, shaking often, until fragrant and they start to pop, about 2 minutes. Transfer to a mortar or food processor.
6. Grind toasted sesame seeds until mostly powdered but with some texture. Add soy sauce, sugar, and mirin (if using). Mix until sugar dissolves and dressing is smooth.
7. In a bowl, combine squeezed spinach with the sesame dressing. Toss well to coat evenly. Serve immediately at room temperature or refrigerate for 30 minutes for a chilled side.

The nutty dressing clings to every leaf, balancing earthy spinach with savory sweetness. Serve chilled as a refreshing side or atop steamed rice for a quick meal. It’s an effortless way to add greens to your table.

Agedashi Tofu

You'll love this crispy yet silky Agedashi Tofu. It's a classic Japanese appetizer that pairs beautifully with a warm, savory dashi broth.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

For the Tofu

• 1 block (14 oz) silken tofu, drained and cut into 1-inch cubes
• 1/4 cup potato starch (or cornstarch)
• Vegetable oil, for frying (about 1/2 inch depth in pan)

For the Dashi Broth

• 1 cup dashi (made from kombu and bonito flakes, or use instant dashi)
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon sugar

For Garnish

• 2 green onions, thinly sliced
• 1/4 cup grated daikon radish (optional)
• 1 sheet nori, cut into thin strips
• 1/4 cup bonito flakes

Instructions

1. Pat the tofu cubes dry with paper towels to remove excess moisture. (Tip: Let them sit on a paper towel for 5 minutes for maximum crispiness.)
2. Place the potato starch in a shallow bowl. Gently coat each tofu cube in starch, shaking off any excess. Set aside on a plate.
3. Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat to 350°F. (Tip: Test with a drop of starch – it should sizzle immediately.)
4. Carefully add the tofu cubes in a single layer, not overcrowding. Fry for 2–3 minutes per side, until golden and crisp. (Tip: Use a slotted spoon to turn them gently to avoid breaking.)
5. Transfer fried tofu to a paper towel-lined plate to drain excess oil.
6. In a small saucepan, combine dashi, soy sauce, mirin, and sugar. Bring to a simmer over medium heat, stirring to dissolve sugar. Reduce heat and keep warm.
7. Divide the warm broth among four shallow bowls. Gently place the fried tofu cubes into each bowl.
8. Top with sliced green onions, grated daikon, nori strips, and bonito flakes. Serve immediately so the tofu stays crispy.

How this dish comes together is pure magic. The contrast between the hot, savory broth and the tender, crispy tofu is unforgettable. Serve it as an appetizer or light lunch.

Miso-Glazed Eggplant

Charred eggplant slices get a glossy coat of sweet miso glaze that caramelizes on the grill. This umami-rich side comes together in under 30 minutes with just a handful of ingredients.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Glaze

• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp sake
• 1 tbsp granulated sugar
• 1 tsp toasted sesame oil

For the Eggplant

• 2 large globe eggplants (about 1.5 lbs total)
• 2 tbsp neutral oil (such as grapeseed or canola)
• Kosher salt

For Garnish

• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Instructions

1. Whisk miso, mirin, sake, sugar, and sesame oil in a small bowl until smooth. Set glaze aside.
2. Slice eggplants crosswise into 1/2-inch rounds. Arrange on a baking sheet and sprinkle both sides lightly with kosher salt. Let sit 10 minutes, then pat dry with paper towels to remove bitterness and excess moisture (tip 1).
3. Preheat a gas or charcoal grill to medium-high heat (about 400°F). Clean and oil the grates to prevent sticking (tip 2).
4. Brush eggplant slices on both sides with neutral oil. Place on grill in a single layer. Cook 4–5 minutes without moving until grill marks appear and bottoms are golden.
5. Flip eggplant slices using tongs. Immediately brush the cooked side with the miso glaze. Continue grilling 3–4 minutes. Glaze may char slightly; watch for flare-ups (tip 3).
6. Flip again and brush the second side with glaze. Cook 1 minute more, then remove from grill.
7. Transfer to a platter. Sprinkle with sesame seeds and green onions. Serve hot or warm.

Just off the grill, the eggplant is tender inside with a sticky, caramelized crust. Serve it as a bold side or pile onto steamed rice for a quick weeknight bowl.

Japanese Pickled Cucumber

Ready in just over an hour, these Japanese pickled cucumbers deliver a punchy, tangy crunch. Salt-pressing removes excess moisture, letting the ginger-vinegar marinade shine.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the salt press

• 2 English cucumbers, thinly sliced into 1/4-inch rounds
• 1 tsp kosher salt

For the pickling liquid

• 1/4 cup rice vinegar
• 1 tbsp granulated sugar
• 1 tbsp low-sodium soy sauce
• 1 tsp fresh ginger, grated

Instructions

1. In a medium bowl, toss cucumber slices with kosher salt. Let sit 30 minutes at room temperature. Tip: Salting draws out water and bitterness, ensuring crisp pickles.
2. After 30 minutes, drain the cucumbers. Gently squeeze handfuls to remove excess liquid—don't crush them. Rinse briefly under cold water and drain again.
3. In a small bowl, whisk together rice vinegar, sugar, soy sauce, and grated ginger until sugar dissolves. Tip: Adjust sweetness or tang by adding more sugar or vinegar.
4. Add the squeezed cucumbers to the pickling liquid. Toss well to coat. Cover and refrigerate at least 1 hour for flavors to meld. Tip: For best texture, serve within 24 hours—they lose crunch over time.

Keen on a cool, crunchy side? Serve these pickles alongside grilled fish or as a palate cleanser between rich dishes. The ginger kick keeps things lively.

Hijiki Seaweed Salad

Ready for a seaweed salad that's hearty and savory? This simmered hijiki with carrots and soy delivers deep earthy flavor with zero fuss. Perfect as a side or over rice.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the seaweed

• 1/2 cup dried hijiki seaweed

For the vegetables

• 1 large carrot, cut into thin strips

For the simmering liquid

• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sake (optional)
• 1 teaspoon sugar
• 1/2 cup water

For finishing

• 1 teaspoon sesame oil
• 1 tablespoon toasted sesame seeds

Instructions

1. Rinse the dried hijiki under cold water. Soak in a bowl of water for 10 minutes until softened. Drain and set aside.
2. Cut the carrot into thin matchstick strips (about 2 inches long).
3. In a small saucepan, combine soy sauce, mirin, sake (if using), sugar, and water. Stir to dissolve sugar.
4. Add the drained hijiki and carrot strips to the saucepan. Bring to a simmer over medium heat.
5. Reduce heat to medium-low. Simmer uncovered for 10 minutes, stirring occasionally, until most of the liquid is absorbed. The hijiki should be tender but still slightly chewy.
6. Remove from heat. Stir in sesame oil. Let cool to room temperature to allow flavors to meld.
7. Garnish with toasted sesame seeds just before serving.

Drizzle a little extra sesame oil for a nutty kick. The hijiki turns earthy and savory, with a pleasant chew, while carrots add subtle sweetness. Serve chilled or at room temperature alongside grilled fish or tofu.

Chilled Tofu (Hiyayakko)

Chilled tofu is about as simple as it gets. A block of silken tofu, cold from the fridge, gets topped with punchy ginger, smoky bonito flakes, and a drizzle of soy sauce. It's light, refreshing, and perfect for hot days.

Serving: 2 | Prep Time: 5 minutes | Cooking Time: 0 minutes

Ingredients

For the base

• 1 block (14 oz) silken tofu, chilled

For the toppings

• 1 tablespoon fresh ginger, peeled and finely grated
• 1/4 cup bonito flakes (katsuobushi)
• 2 green onions, thinly sliced

For the drizzle

• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil

Instructions

1. Remove the silken tofu from its package. Drain off any liquid. Gently pat the tofu dry with paper towels to remove excess water. This helps the toppings stick.
2. Place the whole block of tofu on a serving plate. Alternatively, cut it into 1-inch cubes for easier eating.
3. Sprinkle the grated ginger evenly over the tofu. Ginger adds a sharp, fresh kick — grate it as finely as you can for best texture.
4. Scatter the bonito flakes on top of the ginger. They'll start to dance slightly from the moisture; that's normal and a sign of freshness.
5. Drizzle the soy sauce and toasted sesame oil over everything. Go for even coverage without drowning the tofu.
6. Garnish with sliced green onions. Serve immediately while the tofu is still cold.

Zero cooking needed, but the contrast of silky cold tofu, savory bonito, and zingy ginger makes every bite exciting. For extra crunch, sprinkle toasted sesame seeds on top before serving.

Conclusion

Over 12 flavorful sides, and each one makes chicken katsu curry even better. Try them out, leave a comment with your favorites, and share this roundup on Pinterest to inspire others!

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