Best day ever, I’ve finally made a Katsu Curry from scratch that actually resembles wagamamas! Infact Anna said it was better… and chris quite liked it too 🙂
I made mine Yasai Katsu so it’s vegan !
This is so so easy to make and so so worth it!
PS. YOU WILL NEED A BLENDER
For the Katsu Curry sauce
- 2-3 onions sliced (mine were tiny)
- 5 cloves of garlic chopped
- 1 cm chunk of ginger (the tiny piece on my picture of ingredients)
- 1 heaped tbspn of curry powder – I used medium spiced
- 1tbsp flour
- 600ml veg stock
- either a drizzle of honey or a tsp of sugar/maple syrup
- 2tbsp of rice wine vinegar
- 2tbsp of soy sauce
- fresh chilli and lime to serve (optional)
For the Yasai Vegetables
- Selection of vegetables such as sweet potato, aubergine, courgette and pepper sliced into 1/2 cm thick slices (about 4 slices of veg per person is enough Eg. 2 aubergine, 2 sweet potato each)
- 2 cups of flour
- 1 cup of water
- 80g dried breadcrumbs
To make the sauce
- Heat a tbspn of oil in a pan and fry the onions on a medium heat for 10 mins until soft
- Add the garlic and ginger and fry for another 5 mins
- Stir in the curry powder and cook for 30 seconds
- Add the flour and veg stock and simmer for 15 minutes
- Add back to the pan and drizzle in either honey or the sugar, the rice wine vinegar and soy sauce.
- Continue to simmer on low for 15- 20 mins to thicken, stirring occasionally whilst preparing the Yasai vegetables.
- Taste before serving as it may need more honey/sugar depending how salty your stock/soy sauce tastes.
To make the Yasai Vegetables
- Prepare all the vegetables you are using by cutting into 1/2 cm slices, this ensures they will be soft all the way through. I set Chris this task and I’ve never seen him concentrate so much haha (they still came out wonky 😉 )
- Get three small bowls
- In one bowl add a cup of flour
- In a second bowl add a cup of flour and a cup of water, stirring until it makes a thick liquid
- In the third bowl add the bread crumbs
- Take a vegetable slice and dip first into the flour, then the flour and water mixture, then finally into the breadcrumbs until evenly coated. Repeat until all vegetables are ready to fry.
- In a frying pan add some oil, enough to cover the bottom of the pan in a thin layer, and add the slices, frying for 1-2 mins on each side until golden brown. check with a knife to see if soft
- Serve with rice and the Katsu Curry sauce on top!