Katsu Curry Inspired by Wagamama
This dish will blow your mind. It is a Japanese katsu curry sauce served on top of Jasmine rice with crispy katsu vegetables. The combination of crunchy and creamy with the warmth coming out of the sauce makes this dish famously delicious!
Ingredients
For the curry sauce
- 2 medium onions chopped
- 2 cloves garlic minced
- 1/2 thumb ginger minced
- 2 tbsp curry powder heaped
- 1 tsp turmeric powder
- 300 ml vegetable stock or chicken stock
- 100 ml coconut milk
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sugar
- 2 tbsp plain flour
- 2 tbsp vegetable oil
For the katsu
- 50 g panko breadcrumbs
- 2 eggs
- 100 g plain flour
- vegetable oil for shallow frying
- salt and pepper to taste
- 2 medium sweet potato or 1 aubergine or 350g chicken breast
To serve
- 250 g steamed jasmine rice
- 1 carrot finely grated
- chopped coriander leaves for garnishing
Instructions
- Make the curry sauce: Add oil to a heated pan and sweat the onions for 2 minutes. Add the ginger and garlic, and stir for 30 seconds. Reduce the heat and stir in the turmeric and curry powder, and cook for a few minutes until fragrant, making sure the spices do not burn. Add the flour and stir well to coat. Gradually add the stock while stirring continuously until the sauce thickens. Add the coconut milk, then the soy sauce, sugar and honey. Cover and simmer for 15 minutes. When cooked turn off the heat and blend the sauce until smooth.
- Make the katsu: Slice the aubergine 1cm or sweet potato 0.5cm thick. If using chicken slice it thinly through the middle. Dredge the slices in flour, then dip in eggs and coat in breadcrumbs. Press the breadcrumbs onto the slices and shake off the excess. Shallow fry the slices until golden brown, then drain on kitchen paper to remove excess oil.
- Assemble and serve: Spoon the steamed rice in the bowl. Place the katsu slices on the other side of the bowl and pour a generous helping of the curry sauce. Serve with the grated carrot salad and a sprinkle of coriander leaves to garnish.