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