YO! Aromatic Katsu Curry Sauce - 100g - 12 Pouches

Product Information

There are lots of vegetarian alternatives to katsu curry. These are often made with breaded tofu, but can also be made with Quorn, sweet potato, aubergine/eggplant or pumpkin. Other curry options If you buy another brand like Cauldron, you will need to press it beforehand. There's a handy guide here from the BBC about how to do that. In recent years katsu curry has gained popularity outside of Japan and is enjoyed in western countries like the US, Australia and UK where it is one of the most popular dishes in the British Asian restaurant Wagamama. Panko breadcrumbs Whilst I often make my own breadcrumbs, saving crusts of bread in the freezer then popping them all into the food processor whenever I have it out, for this recipe I really do recommend getting hold of some proper panko breadcrumbs if you can.

If you want to prep ahead, make the sauce, cool to room temp and store in a sealed container in the fridge for up to two days. When ready to serve, reheat the sauce in a pan over a low heat, whisking in a few drops of water to loosen any lumps if necessary.

easy peasy gyoza

Extra-firm smoked tofu Getting the right kind of tofu is really important to the success of this katsu curry. And there are so many different types of tofu out there with not-very-helpful labelling, it can be a bit of a minefield! Pour enough oil into a large saucepan or high-sided frying pan to come to a depth of 2cm. Heat over a medium-high heat to 170ºC (or until a few breadcrumbs dropped in start to sizzle in a few seconds). Line a large baking tray with kitchen paper. Using a slotted spoon, carefully lower ½ the crumbed mushrooms into the hot oil and fry for about 3 minutes, turning halfway, until tender, crisp and deep golden. Once ready, transfer to the kitchen paper-lined tray with the slotted spoon. Repeat the process with the remaining mushrooms. One very important thing to note is that Sushi does NOT mean Fish. It’s the most common misconception about sushi and one that even I’ll admit, I fell prey to for a long time. It actually means Rice. Yes, seriously. So if you’re not a big fan of fish… it doesn’t matter! There’s sushi with lots of different meats and vegetables too. So get yourself down to a Yo! Sushi restaurant and give it a try, you might surprise yourself! They are a Japanese-style breadcrumb that is much lighter and airier than homemade breadcrumbs, and therefore they absorb less grease and become so much crispier - they really make this katsu curry super-special.

You're looking for extra-firm tofu which is usually found in the chiller cabinets at supermarkets, (tofu which is sold not chilled is usually silken tofu, which won't work here). Place a frying pan on a medium to high heat and add oil. Add the onion when the oil is hot and fry for a few minutes until translucent. Then add the carrot and fry for a couple more minutes. 3. Simmer Use just 1-2cm oil, and make sure it comes no more than half way up the sides of the pan, so there is room for it to bubble up the sides. In Japan katsu curry sauce is commonly made with instant curry roux which contains curry powder, oil and other seasonings. It's likely you'll need to venture into an Asian grocery sauce to buy curry roux outside of Japan, but fortunately, a tasty katsu sauce can be made without curry roux and this tasty recipe will show you how.

YO! x Mob crunchy katsu fried chicken

Melt the butter in a large saucepan or frying pan and sweat the diced onions until they are cooked through. Rice: Japanese short-grain rice is my go-to, but basmati, jasmine or brown rice will also work well. Garlicand ginger Depending on what you have to hand and how much time you have available, you can use fresh garlic and ginger, or ready-chopped from a jar or tube - the choice is yours. Use a curry powder to suit your taste - use mild, medium or hot curry powder depending on how hot you want your sauce. Curry powderKatsu is traditionally quite a mild curry sauce, but it is up to you whether you add mild, medium or hot curry powder. I tend to use medium as I like a bit of heat, or else I use garam masala instead with no heat at all if I'm making this for the kids.

Tongs A good pair of tongs are very useful for getting the tofu in and out of the hot oil... please be careful! I like these from OXO. Keep a close-fitting lid close by, in case the oil should catch fire. If you don't have a lid, a baking tray would do. The beauty of this recipe is that it is actually two different recipes that can be used independently. This curry sauce is just like the kind that goes with fish and chips, so if you want the perfect homemade fish and chip curry sauce, try the recipe below.

katsu sando

My favourite brand of tofu is ToFoo, as it is pretty much ready-to-cook, with no pressing or waiting around required. You do still need to pat it dry, but it doesn't need pressing. Smooth or chunky - the choice is yours. I prefer a chunkier texture so I leave the onions and carrots in, but you can strain them through a sieve at the end if you prefer a smooth consistency. This isn't exactly health-food... I do give some instructions below for making this in an air-fryer or baking in the oven, but there's something extra special about a fried version and if this is an occasional treat, I say go for it! Jump to: Rapeseed or sunflower oil for shallow frying These oils are good for shallow (or deep) frying as they are stable at high temperatures, and are also pretty flavourless. If sharing the recipe of one of their most popular dishes isn't generous enough, Wagamama has only gone and sweated the small stuff and let us in on the secret to that salad dressing, too. You know the one: that perfectly acidic, salty, sweet-tasting dressing that you just cannot get enough of.