Wagamama releases famous katsu curry recipe for us to make during the lockdown
One of the many things we’re missing during the coronavirus lockdown is going out to eat at a nice restaurant.
That’s why we couldn’t be more thrilled that so many restaurants are sharing their signature and (up until now) top secret recipes for us to try at home.
The latest recipe drop by Wagamama has caused quite a stir because it pertains to the restaurant’s most famous dish, the katsu curry.
Yes, you heard correctly. Wagamama has shared its signature recipe just in time for a long weekend of trial and error.
The good news is that many of the ingredients you need might already be in your cupboards - if you’re partial to whipping up a homemade curry from time to time.
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The ingredients list - as shared by the restaurant on Instagram - is as follows:
The sauce, serves two
2–3 tablespoons vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
2.5cm piece of ginger, peeled + grated
1 teaspoon turmeric
2 heaped tablespoons mild
curry powder
1 tablespoon plain flour
300ml chicken or veg stock
100ml coconut milk
1 teaspoon light soy sauce
1 teaspoon sugar, to taste
The dish, serves two
120g rice (any rice will do!)
1 quantity katsu curry sauce
2 skinless chicken breasts
50g plain flour
2 eggs, lightly beaten
100g panko breadcrumbs
75ml vegetable oil, for deep-frying
40g mixed salad leaves
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The eight minute how-to video is run by Wagamama’s executive chef, Steve Mangleshot.
If katsu curry isn’t your favourite on the menu, his new “Wok From Home” series promises a range of different recipes in the coming days.
Mangleshot starts by mixing together the garlic, onion and the spices before adding in the chicken stock.
By pouring in a little bit of the chicken stock at a time you’ll begin to see the much-loved katsu sauce we’re all craving.
He then goes in with the coconut milk to add that delicious coconut undertone to the dish.
Mangleshot also recommends that we experiment with the dish while we’ve got a bit of time on our hands. Add in a bit more ginger if you fancy it or a splash more coconut milk if that’s what you like.
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The last step of the sauce is to put it in the sieve to make sure it’s as smooth as possible before it goes onto your chicken.
Mangleshot also talks us through how to do panko breadcrumbed chicken perfectly.
Hands up if you’ve just changed your weekend meal plan?
