Every time we go to the restaurant chain Wagamama, I cannot resist eating their katsu curry chicken. And for years, I have tried to recreate the exact taste. My husband loves katsu sauce, my kids love katsu sauce – and it always feels like a real treat when we have it home. There are many variations but I think this katsu sauce recipe is the most authentic to the one that Wagamama serves. In fact, my son has told me it’s even better. High praise indeed!
What is in this katsu sauce recipe?
The simplicity of the ingredients is what makes this katsu curry sauce so easy. And while some recipes add coconut milk, I personally don’t like a creamy taste in my katsu sauce. This one combines the sweet taste of onions and carrots, with lots of garlic and chicken stock. With a touch of honey and soy sauce. That’s it – really! Sweet, tangy and delicious, you won’t ever look back once you’ve tried it at home.
Is this katsu sauce vegan?
If you substitute the chicken stock for vegetable stock, then yes, this katsu sauce will be suitable for vegans and vegetarians. Serve it with breaded tofu, sweet potato or aubergine as some recipe idea suggestions.
My favourite is chicken katsu curry…
This is my favourite combo. Get some chicken breasts in between two pieces of clingfilm, and bash the meat until it’s thin. Coat in seasoned flour, then beaten egg and finally, panko breadcrumbs. Shallow fry in vegetable oil until crispy on both sides and then bake in the oven for 15-20 mins until the chicken is cooked.
We also love to breadcrumb salmon in the same way as above. My kids really love katsu salmon and it’s a great way to get children to up their fish intake and Omega 3.
However you choose to serve this katsu curry sauce, the whole family will enjoy it.
Katsu sauce recipe just like Wagamama’s
- 6 cloves of garlic – chopped
- 1 large onion – chopped
- 1 large carrot – chopped
- 2 tbsp vegetable oil
- 600-800 ml chicken stock or vegetable stock for vegan variation
- 1 tbsp curry powder your choice of strength. I use medium
- 1 tbsp dark soy sauce
- 1 tsp of honey or sugar
- 3 tbsp of flour
- Fry the onions in the vegetable oil until soft – around eight minutes, then add the garlic. Stir for a minute or two. Then add the carrots and cook for a few more minutes.
- Add the curry powder and stir well. After cooking through for a few minutes, add the flour a little at a time and continue to combine.
- Add the chicken stock a little at a time, whisking well and making sure all the flour is combined and there are no lumps.
- Simmer for 10-15 minutes stirring occasionally and let the sauce thicken.
- Strain the sauce through a sieve and put the carrots and onion mixture in a separate bowl.
- Using a stick blender, blitz the veggies into a smooth paste. If you don't have a stick blender, you can use a food processor or blender.
- Meanwhile, in a clean saucepan, keep stirring the sauce on a low heat. Add the blitzed vegetables back into the sauce, stir well and continue to simmer.
- Add the soy sauce to season as well as the honey or sugar. You could add salt, but I personally don’t think it needs it as the soy is already salty.
- You can add more water if the sauce becomes too thick.
- Serve with panko breaded chicken, salmon or pork – or aubergine, tofu and sweet potatoes over rice or noodles. Enjoy.