If you’re a real Katsu-addict, you’ll ask for extra sauce when ordering a Wagamama’s Katsu curry. Can’t make it to the restaurant but need your Katsu fix? Here’s Wagamama’s official Katsu curry recipe.
For the sauce (serves two)
- 2-3 tablespoons of vegetable oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 2.5cm piece of ginger, peeled and grated
- 1 teaspoon of turmeric
- 2 heaped tablespoons of mild curry powder
- 1 tablespoon of plain flour
- 300ml chicken or vegetable stock
- 100ml coconut milk
- 1 teaspoon of light soy sauce
- 1 teaspoon of sugar, to taste
READ MORE- Wagamama’s cooking lessons: Learn how to make Wagamama’s dishes
After watering down your chicken or vegetable stock, start slowly adding it to the mixture.
Make sure you only add a little bit at a time and keep stirring.
Once the chicken or vegetable stock as been added and stirred in, you can start to add the coconut milk.
The official recipe says to add 100ml, but the more you add, the creamier it will be.
Add a little bit at a time as you stir.
Next, add a little bit of a sugar and soy sauce to finish off your sauce.
Moving on to the rest of the dish, split your chicken fillet in half or chop up the sweet potatoes and aubergine if you are making the veggie version.
Turn it over in a bowl of flour, then in a bowl of lightly beaten eggs, and lastly in a bowl of panko breadcrumbs.
Once the chicken or veg has been coated in breadcrumbs, you need to deep fry it in vegetable oil.
Turn it over with tongs to achieve a golden colour.
Before serving your dish, strain the curry sauce to ensure it is as smooth as possible.
Cook the rice, which can be any type you would like, and pour it on the serving plate.
Once your chicken or veg is cooked, remove it from the pan with your tongs.
Slice the chicken diagonally and place it on the plate next to the rice before adding mixed leaves as well.
The veg has already been cooked individually, so plate it up alongside the rice.
Pour the sauce over the dish, and that’s it!