Katsu sauce recipe

I got this recipe from a poster on Mumsnet, who promised it was just like the real thing from Wagamamas. She was totally right. My six year old, who’s terribly fussy, loves this.

I originally thought that the recipe wasn’t right, because it included Indian spices. Turns out, the British brought those Indian spices to Japan and China, which is where this recipe was born.

Serves about 4

You’re going to need:

  • 1 good tablespoon of frying oil
  • 1 large white onion, well-chopped
  • 2 good sized carrots, grated
  • At least 4 cloves of garlic (add more if you love garlic!), chopped
  • 500ml of good chicken stock
  • 2 tablespoons of plain flour
  • 1 tablespoon of Curry Powder (mild or hot, to your taste)
  • 1 tablespoon of honey
  • 1 tablespoon of soy sauce or teriyaki
  • 1 bay leaf
  • 1/2 a tablespoon of garam masala
  1. Heat the oil ready to fry the veg. I stick a wee bit of onion in and wait till that starts sizzling.
  2. Sweat the onion, carrot and garlic, uncovered, for about 20 mins or until soft. Medium heat in a saucepan that’s not too wide and shallow. I use a 1.5 litre milk pan, so it doesn’t get too dry.
  3. Add the flour and curry powder, and mix it in well. Keep mixing for a minute or two, so the flour has absorbed the juices. It will be very dry at this stage.
  4. Now add the hot chicken stock, slowly at first while mixing. You want to dissolve the powder you just added.
  5. Add the honey, soy and bay leaf. Mix it all in well.
  6. Simmer gently while covered for 20 minutes. Stir well occasionally, making sure you scrape the bottom of the pan.
  7. Remove the bay leaf, add the garam masala, and then blend with a stick blender or blend in batches in a processor. I find stick is best.

This plays very nicely with customisations. I add passata sometimes; sometimes removing a little stock and sometimes just adding it as well.


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