Katsu curry is a traditional meal that is loved by people all around the world. Although it is a traditional Japanese dish, many countries have reinvented their own versions. Traditionally it is served over rice with a Panko coated chicken breast and the sauce is poured over. Katsu is one of the most popular dishes at Wagamama to date. People will travel long and far just to get the sweet succulent taste of the beautiful curry, the dish has been around since 1899 and so the recipes have been perfected over time.
This recipe I have made I am so proud of, I don’t have to travel to a restaurant to get it made for me anymore, it has been tried and tested over and over again, my children love it, my partner who is obsessed with Katsu curry will not buy it again, he loves my recipe. I like to serve my Katsu sauce with basmati rice or sticky Japanese rice, with a pumpkin and spinach croquette, it is simply delicious.
Chicken or vegetable stock (600ml)
Turmeric (1/2 tsp)
Medium curry powder (2tsp)
Plain Flour (2tbsp)
Soya Sauce (1tbsp)
Black Pepper (Pinch)
Large Carrots (2)
White/brown Onions (2)
Garlic Cloves (2)
Fresh Ginger (pinch)
Vegetable/ground nut Oil (1tbsp)
- To begin you will need to peel and chop up your onions, carrots, ginger and garlic as small and fine as you can. Get a pan on medium heat and add the 1 tbsp of oil.
- Once the oil is hot add in your chopped onions, carrots and ginger once slightly golden put 2 teaspoons of curry powder and turmeric, mix until all of the veg is coated.
- Add in the chopped garlic for 20 seconds, add the flour and mix until everything is well coated, add the soya sauce and syrup, then slowly add in your vegetable or chicken stock but do not stop mixing as you will need to remove any flower lumps.
- Once all the stock has been added add a pinch of salt and black pepper, keep stirring until the ingredients are all combined and cook on a medium heat until your carrots are nice and soft, you can tell this by putting a fork into the carrot and if it goes through easily its ready to be turned off.
- Let your mixture cool and put into the blender on medium speed until all the ingredients have been blended into a perfect consistency (like a smoothie/soup)
- Serve over cooked Japanese sticky rice and your choice of crusted chicken or pumpkin croquette, Enjoy!