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Wagamama has shared its katsu curry recipe to make at home

Name: Wagamama has shared its katsu curry recipe to make at home
Total time: 45 min
Yield: 1 - 2
Ingredients: 2 tbsp. vegetable oil; 1 onion, finely chopped; 1 garlic clove, crushed; 2 piece of ginger, peeled + grated; 1 tsp. turmeric; 2 tbsp. mild curry powder; 1 tbsp. plain flour; 300 mL chicken or veg stock; 100 mL coconut milk; 1 tsp. light soy sauce; 1 tsp. sugar, to taste; 120 g rice (any rice will do!); 1 quality katsu curry sauce; 2 skinless chicken breasts; 50 g plain flour; 2 eggs, lightly beaten; 100 g panko breadcrumbs; 75 mL vegetable oil, for deep-frying; 1 quality katsu curry sauce; 1 aubergine/sweet potato; 100 g plain flour (50g for dusting, 50g for your batter); 150 mL water; 100 g panko crumbs; 75 mL vegetable oil, for deep frying

The cult Japanese-fusion restaurant has just shared the recipe for its signature dish

By Anya MeyerowitzPublished: 30 April 2020

Jump to recipe

If you are a fan of a good meal out then you'll know, only too well, how difficult it is to keep home cooking fresh and interesting.

Luckily, restaurants, cafes and chefs have been helping us spice things up in our own kitchens by sharing delicious recipes for cult classics and modern favourites.

The latest establishment to wade into the great home-cook-a-thon is Wagamama, the cult Japanese-fusion eatery that has made a name for itself with its quick and healthy take on fast food.

One of the most famously delicious of its dishes is the house katsu, which we can now make at home because Wagamama's executive chef Steve Mangleshot has shared the recipe on Instagram and YouTube.

The recipe he provides is for the chicken version of the katsu, but you can make it with sweet potato or aubergine to make it friendly for plant-based diets.

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.

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Yields:

1 - 2

Total Time:

45 mins

Ingredients

For the sauce

2 Tbsp.
vegetable oil
1
onion, finely chopped
1
garlic clove, crushed
2
piece of ginger, peeled + grated
1 tsp.
turmeric
2 Tbsp.
mild curry powder
1 Tbsp.
plain flour
300 ml
chicken or veg stock
100 ml
coconut milk
1 tsp.
light soy sauce
1 tsp.
sugar, to taste

For meat-eaters

120 g
rice (any rice will do!)
1
quality katsu curry sauce
2
skinless chicken breasts
50 g
plain flour
2
eggs, lightly beaten
100 g
panko breadcrumbs
75 ml
vegetable oil, for deep-frying

For vegetarians/vegans

120 g
rice (any rice will do!)
1
quality katsu curry sauce
1
aubergine/sweet potato
100 g
plain flour (50g for dusting, 50g for your batter)
150 ml
water
100 g
panko crumbs
75 ml
vegetable oil, for deep frying

Directions

1. Step 1Fry the finely chopped onion, garlic, and chilli in vegetable oil until soft. Ensure the pan is on a low to medium heat to avoid burning anything.
2. Step 2Add your spices and cook on a low to medium heat until fragrant.
3. Step 3Add the flour to the pan and cook it off a bit, it's this roux which will make your sauce deliciously thick and silky.
4. Step 4Add the stock bit by bit, stirring as you go, followed by your coconut milk. Finish with your sugar and soy sauce. Leave to simmer.
5. Step 5Strain through a sieve to make it super smooth.
6. Step 6Toss the chopped meat/veg in flour.
7. Step 7Coat in egg (or, if you are veggie/vegan, in a batter you have created from the 50g of flour and 150ml water)
8. Step 8Toss in panko crumbs
9. Step 9Fry evenly on both sides until crisp
10. Step 10To serve, generously heap the rice onto your plate, add the fried chicken or veg, pop a little dressed salad on the side, and liberally pour the curry sauce on top.