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.
In Japan, when we say " Katsu Curry", we mean the one with deep-fried pork. It's important to note that Japanese people will never call curry without deep-fried cutlets on top "Katsu Curry". It's called 'curry rice'.
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.
Short for tonkatsu, katsu sauce is essentially the Japanese equivalent of Western barbecue sauce. It's sweet and tangy with an umami undertone that packs a flavorful punch. You'll usually find it served with pork tonkatsu, a popular dish of breaded, deep-fried pork cutlet with cabbage and rice.
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.
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.
It's a sweeter, richer flavour thanks to the variety of spices used and the soft onion and garlic flavours. The sweet flavours are enhanced by using soy sauce, bringing a delicious more-ish flavour to the dish. One of the great allures of katsu curry is the crispy texture.
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.
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.
Katsu curry (Japanese: カツカレー, romanized: katsukarē) is a Japanese dish consisting of a pork cutlet (tonkatsu) served with a portion of Japanese rice and curry. It is served on a large plate and is typically eaten using a spoon or fork.
In short, the sauce is just Japanese curry. Katsu is not the name of the sauce. The sauce is of course inspired by Indian curries, but it was actually the British who introduced Japan to it, via their colonisation of India at the time.
The only thing to be concerned about is temperature management. Too cold, and your bread crumbs will take too long to crisp, allowing the meat to overcook. Way too cold, and they'll slough off before they can even set. Too hot, and they'll burn before the meat is done.
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.
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.
The Katsu curry bears little resemblance to Indian curry's in terms of flavour. It's a sweeter, richer flavour thanks to the variety of spices used and the soft onion and garlic flavours. The sweet flavours are enhanced by using soy sauce, bringing a delicious more-ish flavour to the dish.
What is f*ckujinzuke. 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.
First, make the curry sauce. Heat 1 tbsp oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric.
Introduction: My name is Trent Wehner, I am a talented, brainy, zealous, light, funny, gleaming, attractive person who loves writing and wants to share my knowledge and understanding with you.
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