Katsu curry sauce recipes are everywhere on the internet. They’re not hard to find and you’ll get them for free, written by actual, proper chefs. But none of the ones I tried quite got me to exactly where I wanted to be.
So for that reason, here’s the way I make my Katsu curry sauce.
I’ve made this at least six different times, playing around with the ingredients just slightly each time. I’ve come to the conclusion that I’m actually incredibly fussy and specifying a “medium carrot” just doesn’t cut it for me.
In earlier iterations this sauce has been too carrot-y, too fruity, too thin and just not quite there. This version of it though gets the thumbs up of approval from the other half, and I quite like it too.
Usually I’m not overly bothered about the quantities of ingredients. I’m quite flexible when I cook, just throwing things in here and there… but with this one I’ve found it quite important to stick to a measurement. So whilst it sounds strange, I’m going to specify a certain weight of onion, carrot and apple.
Obviously you’re welcome to ignore me, but this specific blend gives me the balance of flavour I like best.
This sauce can also easily be made entirely to vegan standards. Just swap the chicken stock for veggie stock and swap the honey for any other sweetener you like. Even a teaspoon of brown sugar should do the trick.
Finally though, and I’m sorry for this, but this sauce needs a blender of some sort. I’ve tried it without and I’ve tried passing the bits and pieces through a sieve, but I prefer the control over consistency a blended sauce has.
To serve then? I’ve done this with flattened out, seasoned chicken breast that’s been floured, egged, breadcrumbed and fried. I’ve also done this with poached chicken (when I just couldn’t be bothered with the frying part).
This sauce can also be made in advance and kept in the fridge for a couple of days before using, just reheat gently to serve. I hope you enjoy it!
This is a nicely spiced, comfortingly warm and sweetened Katsu style curry sauce. It’s lovely with breaded, fried chicken and plenty of rice to soak it up!
Course: Main Course
Cuisine: Japanese
Servings: 2
Ingredients
1/2 tbsp Oil, Sunflower or Vegetable
110 g Brown Skinned Onion
60 g Carrot
75 g Apple (Eating, not Cooking)
2 Garlic Cloves
1 tbsp Plain Flour
1 tbsp Curry Powder, Mild
300 ml Chicken or Vegetable Stock
1 Bay Leaf
1 Pinch of Chilli Flakes
1 tsp Honey (or alternative)
1/2 tbsp Light Soy Sauce
1/2 tsp Dark Soy Sauce
Instructions
Prepare the onion, carrot, apple and garlic: Remove the skin and cut into very small, little chunks. The smaller the pieces are, the faster they’ll cook.
Put a large pan (with a lid) on a low heat. Allow to warm, then add the oil.
Add the onion, carrot, apple and garlic. Fry slowly and gently with the lid on, stirring occasionally, for about 10 minutes until everything is softened but not colouring.If you find the mixture starting to stick, add a splash of water to lift it.
Mix in the flour and curry powder, stirring thoroughly to get rid of any lumps. Then add the chicken (or vegetable) stock, bay leaf, chilli flakes, honey, light soy and dark soy sauces. Note: the dark soy adds colour and a slight depth of flavour, but a little goes a long way.
Simmer the sauce gently for around 15-20 minutes with the lid off. When all the veggies are properly cooked through and very soft, take the sauce off the heat. Remove the bay leaf.
In earlier iterations, this sauce was too carrot-y, too fruity, too thin and just not quite there. This version, although it gets a lot of approval from the other half, and I really like it too.
Pour the sauce into a blender (or use a hand/stick blender) to blend the sauce thoroughly. At this point the sauce will lighten up in colour, so don’t worry if it’s been looking very dark and nothing like the pictures.
Give the sauce a taste, if you feel it needs a little more chilli or curry powder to suit your preferences, add it now.
At this point you can also adjust the consistency of the sauce; either add a splash of stock or water to thin it down, simmer gently for a little longer to reduce it and make it thicker, serve it as it is, or put it in the fridge and chill until you’re ready to heat it back up and use it.
Did you try this recipe? Let us know what you think below with a comment and rating! Enjoy!
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What is katsu curry made from? The curry sauce is the combination of curry powder, turmeric, chicken stock, coconut milk, and soy sauce, along with onions, garlic, and ginger. Served with basmati white rice and breaded chicken.
The core flavour in Katsu Curry comes from the rich curry sauce, a spice-infused Japanese sauce consisting of blitzed onions, ginger, coconut milk, turmeric and other asian spices. The Katsu curry bears little resemblance to Indian curry's in terms of flavour.
A customary item for Japanese curry, f*ckujinzuke (福神漬) is a type of Tsukemono, Japanese pickled vegetables. The pickles are easily recognizable for its eye-catching red color as they sit atop in almost every curry dish.
This sauce is the traditional Japanese accompaniment for tonkatsu — Japanese-style breaded pork cutlets. It's made from a specially balanced blend of applesauce, onion, tomato paste, carrots and traditionally brewed Kikkoman® Soy Sauce that adds flavor to meat and poultry.
Tonkatsu sauce is a Japanese version of Worcestershire sauce that is thicker, similar to brown sauce. Although the sauce is typically pretty complex, a nice simple way to make it at home is to simply mix Worcestershire sauce with ketchup along with some soy sauce.
The curry is a sauce that tends to be milder in flavor than other curries. Unfortunately, katsu curry can be high in calories and not very healthy for you. Curries, in general, tend to be more fattening than people expect. If you're looking for a way to make your favorite dish waistline-friendly, look no further.
Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish. You see, the secret to cooking a delicious curry recipe is to create a spicy paste and slowly cook it before adding your meat.
Love these Sakurazuke - pink pickled daikon mooli radish slices - really unusual sweet & sour / tangy flavour with a satsifying crunch. I tend to pop them on a Katsu curry, stir-fried noodles or ramen noodles with a Yutaka instant bonito miso soup broth (very lean but un-authentic!) or to accompany sushi.
Katsu curry powder is a blend of spices commonly used in Japanese cuisine to make Katsu Curry sauce. It is a popular dish in Japan, typically used with breaded and fried meat or vegetables. This Katsu curry blend is made up of coriander, turmeric, fenugreek, fennel, garlic, chillies and more.
An Authentic Japanese Sauce with Coconut Cream, Tamari and Yuzu Juice. Potts' Katsu Curry is a creamy Japanese Curry Sauce with a tang from the citrus Yuzu juice.
Add lemon juice and salt to taste. Add in the chicken and continue to simmer the curry in the skillet on medium-low to medium until the chicken is cooked through. Once the chicken has cooked through, add in the heavy whipping cream and stir.
Along with the sauce, a wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. Beef, pork, and chicken are the most popular meat choices. Katsu curry is a breaded deep-fried cutlet (tonkatsu; usually pork or chicken) with Japanese curry sauce.
Katsu curry is commonly served with steamed Japanese short-grain rice, such as Koshihikari or Calrose rice. These rice varieties have a sticky texture that complements the curry dish, but you can use any plain steamed rice.
Traditional Japanese pork “katsu” or breaded and sliced meat goes well with curry, along with vegetables such as onions, carrots, and potatoes. Other meats such as beef or chicken are also used. Indian curry, meanwhile, is more varied—creamy, spicy, or vegetarian. Due to religious practices, beef is not consumed.
Sushi, often these restaurants serve Katsu curry, but despite the common misconception katsu refers to the crispy breaded meat or tofu, not necessarily the curry! Japanese curries range in many flavours, but they are not the same as Chinese or Indian curries and have quite a distinguishable taste.
Good katsu (the breaded and fried part) delivers texture as the universally loved fried chicken, while the curry sauce is warmly spiced and reminiscent of our chip-shop favourite.
Love these Sakurazuke - pink pickled daikon mooli radish slices - really unusual sweet & sour / tangy flavour with a satsifying crunch. I tend to pop them on a Katsu curry, stir-fried noodles or ramen noodles with a Yutaka instant bonito miso soup broth (very lean but un-authentic!) or to accompany sushi.
Introduction: My name is Eusebia Nader, I am a encouraging, brainy, lively, nice, famous, healthy, clever person who loves writing and wants to share my knowledge and understanding with you.
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