Katsu sauce recipe just like Wagamama's
This katsu curry is so full of flavour and just like the real deal - except I think, better. Once you make it at home, it will become a family favourite
Ingredients
- 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 or more if needed
- 1-2 tsps of honey or sugar/maple syrup for vegans. Add more if needed
- 3 tbsp of flour
Instructions
- 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.
- Using a stick blender, blitz the ingredients into a smooth sauce. If you don't have a stick blender, you can use a food processor or blender.
- Keep stirring the sauce on a low heat 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.
Video
Nutrition
Calories: 128kcalFat: 7.6g