It’s World Vegan Month and with Wagamama having launched a vegan take on Katsu Curry to much excitement, Japanese food company www.yutaka.london has created a recipe allowing you to make vegan Katsu Curry at home.
Katsu Curry was developed in the 1940s by a customer at the Swiss Grill restaurant in Japan, who wanted katsu (a piece of deep-fried breaded pork or chicken) served in curry sauce with rice. It’s now taken the UK by storm and this new recipe features sweet potato and aubergine slices dipped in Panko breadcrumbs and served with rice and Yutaka’s curry sauce.
Yutaka’s Katsu Curry sauce has a delicate, mild flavour and has been created using a traditional recipe. It is available from Sainsburys & Tescos at an RRP of under £2.00. Yutaka also sells Panko Breadcrumbs to complete the authentic Katus taste.
For further information and recipes, visit www.yutaka.london
- 1 Large Onion
- 1 Tablespoon Vegetable Oil
- Water 800ml
- Yutaka Japanese-Style Curry Cube 100g
- Vegan Katsu
- 1 large aubergine
- 1 large sweet potato
- Plain flour 100g
- Salt & Pepper
- 50g cornflour mixed with water
- Yutaka Panko 200g
- Olive oil
- To accompany
- Steamed White Rice
- 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.
- Vegan 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.
- You can also make this using Yutaka Tofu instead of the veggies.