Sauce - Katsu Curry Inspired by Wagamama recipes

Author: Louie Sherrod  

Make this Straight-From-the-Restaurant Wagamama Katsu Curry Sauce Recipe at home and your Chicken Katsu Curry will taste just like Wagamama. Make this Straight-From-the-Restaurant Wagamama Chicken Katsu Curry Recipe at home and your Chicken Katsu Curry will taste just like Wagamama.

Wagamama Katsu Curry Sauce Recipe

Make this Straight-From-the-Restaurant Wagamama Katsu Curry Sauce Recipe at home and your Chicken Katsu Curry will taste just like Wagamama.
Provided by: Mark
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 0 servings
Cuisine: Asian,Japanese
Number of ingredients: 11

Ingredients:

• 2 - 3 tablespoons Vegetable Oil
• 1 medium Onion (finely chopped)
• 1 clove Garlic (crushed)
• 1 inch piece fresh Ginger (peeled and grated)
• 1 teaspoon Turmeric
• 2 heaped tablespoons mild Curry Powder
• 1 tablespoon plain Flour
• 10 ounces Chicken or Vegetable Stock
• 3 1/2 ounces Coconut Milk
• 1 teaspoon Light Soy Sauce
• 1 teaspoon Sugar (to taste)

How to cook:

1. Pour oil in a saucepan. Place over a medium heat.
2. When oil is hot and shimmering, add the onion, garlic and ginger. Cook, stirring, until softened.
3. Lower heat. Add turmeric and curry. Cook for 2 - 3 minutes.
4. Add flour. Stir until smooth and incorporated fully.
5. Slowly pour in chicken or vegetable stock, stirring to mix. Bring to a simmer.
6. Add coconut milk, soy sauce and sugar, to taste. Stir to mix well and heat through. For a perfectly smooth sauce, pass mixture through a sieve.
7. Serve hot over rice or as part of one of the recipes below.
8. Sauce can be made in advance and stored in an airtight container in refrigerator for up to 3 days.

Notes: Wagamama Katsu Curry Sauce Recipe, Cook, stirring, until softened. Lower heat. Add turmeric and curry. Cook for 2 - 3 minutes. Add flour. Stir until smooth and incorporated fully. Slowly …

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How to Make Wagamama's Katsu Curry at Home!

In our first episode of My Fakeaway for Your Takeaway, Jeremy recreates Wagamama 's famous katsu curry *! Get your suggestions in for our …

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!
Provided by: Marie
Total time: 30 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: Japanese
Number of ingredients: 21

Ingredients:

• 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
• 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)
• 250 g steamed jasmine rice
• 1 carrot (finely grated)
• chopped coriander leaves for garnishing

How to cook:

1. 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.
2. 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.
3. 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.

Notes: Vegetarian yasai katsu curry recipe, add the stock bit by bit, stirring as you go, followed by your coconut milk. finish with your sugar + soy sauce. Leave to simmer. strain through a sieve to make it super …

Wagamama Chicken Katsu Curry Recipe

Make this Straight-From-the-Restaurant Wagamama Chicken Katsu Curry Recipe at home and your Chicken Katsu Curry will taste just like Wagamama.
Provided by: Mark
Total time: 50 minutes
Cook time: 20 minutes
Prep time: 30 minutes
Yields: 2 servings
Cuisine: Asian,Japanese
Number of ingredients: 10

Ingredients:

• 2 tablespoons Wagamama Salad Dressing (See Box Above for a Link to this Recipe)
• 1 recipe Wagamama Katsu Curry Sauce (See Box Above for a Link to this Recipe)
• 1 3/4 ounces Flour
• 2 Eggs (lightly beaten)
• 3 1/2 ounces Panko Breadcrumbs
• 2 skinless Chicken Breasts
• Vegetable Oil (for deep-frying)
• 4 1/2 ounces 120 grams Thai Jasmine Rice (See Box Above for a Link to Wagamama Perfect Rice Recipe and Technique)
• 1 1/2 ounces mixed Salad Leaves
• 1 - 2 tablespoons Pickled Radish or Ginger (or Japanese Pickles)

How to cook:

1. Prepare Wagamama Salad Dressing following the recipe linked to in the box above. Set aside. (This step can be done in advance. Store sauce in an airtight container in the refrigerator for up to a week. Use remainder on other salads or as a dipping sauce for Asian foods.)
2. Prepare Wagamama Katsu Curry Sauce following the recipe linked to in the box above. Set aside. (This step can be done in advance. Store sauce in an airtight container in the refrigerator for up to 3 days.)
3. Place flour, eggs and breadcrumbs in 3 separate shallow bowls. Set aside.
4. With a sharp knife, cut each chicken breast almost in half and open it out like a book (Butterflied).
5. Place both breasts, opened, between two pieces of clingfilm. Bash with a rolling pin to flatten to about 1/4 to 1/3-inch thick.
6. Dip each chicken breast first in the flour, then the egg and finally the breadcrumbs, ensuring each breast is coated well and fully.
7. Place the oil in a medium saucepan. Place over medium-high heat.
8. When oil is hot and shimmering, place 1 coated breast in saucepan and deep fry for 3 - 4 minutes on each side. Transfer to a paper towel-covered plate to drain. Repeat with second breast. Set aside and keep warm.
9. Prepare rice following the Wagamama Perfect Rice Recipe and Technique linked to in the box above, or according to package instructions.
10. To Serve
11. Reheat Wagamama Katsu Curry Sauce, if needed.
12. Spoon a portion of rice onto 2 serving plates.
13. With a sharp knife, slice the deep-fried chicken breasts into strips at an angle and arrange on top of the rice.
14. Ladle prepared curry sauce over chicken and rice.
15. Place 1/2 cold salad leaves on each plate, on the side. Add a bit of pickled radish atop leaves. Drizzle with dressing, to taste.
16. Serve immediately.

Notes: How to make Wagamama katsu curry at home, Published: 02/03/2021Estimated Reading Time: 3 minsMethod. To start making the katsu curry sauce, place the onions, garlic and ginger in a pan on heat on the hob and stir them as they soften. Next add the curry mix, …

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
Provided by: cooksimply
Total time: 35 minutes
Cook time: 30 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Asian,Japanese
Number of ingredients: 9

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
• 1 tsp of honey (or sugar/maple syrup for vegans)
• 3 tbsp of flour

Nutrition:

• Calories: 399 kcal
• Serving Size: 1 serving

How to cook:

1. 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.
2. 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.
3. Add the chicken stock a little at a time, whisking well and making sure all the flour is combined and there are no lumps.
4. Simmer for 10-15 minutes stirring occasionally and let the sauce thicken.
5. Strain the sauce through a sieve and put the carrots and onion mixture in a separate bowl.
6. 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.
7. 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.
8. 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.
9. You can add more water if the sauce becomes too thick.
10. Serve with panko breaded chicken, salmon or pork - or aubergine, tofu and sweet potatoes over rice or noodles. Enjoy.

Notes: Amai Sauce - Veggie Desserts, You'll love this Wagamama's copycat Amai Sauce recipe! Sweet, sour, and spicy, this rich sauce is great as a dipping sauce or as a topping for your …