Vegan Katsu Curry

To celebrate World Vegan Month, Japanese food company Yutaka have developed a recipe for Katsu Curry that’s easy to make at home.

Not sure what Katsu is? It’s basically deep-fried breaded pork or chicken, and the curry version was developed in the 1940s by a customer at the Swiss Grill restaurant in Japan, who wanted katsu served in curry sauce with rice. Normally served in restaurants, this is a delicious and easy version you can make at home.

And so here we are!

You will need:

1 large onion
1 tbsp vegetable oil
800ml water
100g Yutaka Japanese-Style Curry Cube 

For the katsu:
1 large aubergine
1 large sweet potato
100g plain flour
Salt and pepper
50g cornflour mixed with water
200g Yutaka Panko
Olive oil
Steamed white rice, to serve


  1. To make the sauce, chop onion into small pieces.
  2. Add a little oil to the pan and gently fry chopped onions on low heat until lightly browned.
  3. Add 800ml of cold water and bring to a boil.
  4. Turn the heat to medium and simmer for 7 minutes. Then let the sauce cool down for a few minutes.
  5. Add 100G of Yutaka Curry into the sauce. Stir until fully dissolved. Simmer on low heat and stir until sauce thickens.
  6. To make the katsu: Cut the sweet potato and aubergine into half cm slices and seaon with salt and pepper.
  7. Dredge in flour then dip into the cornflour mixture and coat with Yutaka Panko.
  8. Add oil to pan and once hot, cook the slices on each side for a couple of minutes or until golden brown.
  9. Leave to drain on a paper towel.
  10. Serve with boiled rice and add the sauce.


Top Tip: You can also make this using Yutaka Tofu instead of the veggies.


Taken from Yutaka, which is available in selected Tesco and Sainsburys stores. For more information visit yutaka.london