Recipe: Super Easy Katsu Curry

I’ve looked at loads of katsu recipes online, and their ingredients lists vary so wildly in length and contents, that I ended up winging it a bit based on the ingredients that sounded good to me. Fortunately for me, the experiment worked and has been declared by various diners as “SO GOOD” and “the best sauce I have ever had”. So, with the modesty out of the way, let’s get saucy (sorry).

Katsu Sauce

  • 1 onion, diced
  • 2-3 cloves of garlic, finely chopped
  • 1 inch cube fresh root ginger, finely chopped
  • 2 x eating apples, peeled, cored, and roughly diced
  • 1 stingy tbsp coconut oil
  • liquid aminos or soy sauce to taste
  • 1-2 tbsps sriracha (depending on how hot you like it, and based on the regular sriracha – adjust accordingly if you have the extra hot!)
  • 1 pint water



  • 2-3 tsps curry powder

Sweat the onion, garlic and ginger gently in the coconut oil until soft.

When soft, add the apples and the spice blend or curry powder (whichever you’re using/have in the katsuprogresscupboard) and cook through for a couple of minutes

Add 2-3 tbsps of water to help the apple soften. Once fairly soft, and the rest of the water and the sriracha, and simmer

Once the apple is completely soft, blitz with a hand blender until smooth, and add the liquid aminos/soy sauce to taste (they’re used in this recipe in place of salt).

That’s it. Seriously. This makes enough sauce for 4 people (or two greedy people who want to have half of it on a chippy tea the next day)

What to serve it with

Instead of chicken, I usually do either roasted butternut squash or crispy fried tofu. Sometimes I do both 🙂

For the tofu, before akatsudonenything else I press it. If you’re reading this with a view to cooking tofu for the first time ever, or maybe you have a vegan or veggie friend coming for dinner and you want to make something for everyone, here is the single secret to cooking tofu: YOU HAVE TO PRESS IT. Between two plates, under something heavy (I use 4 hardback cookbooks or my pasta machine) for at least 90 minutes, but several hours is best. This makes it a) way easier to cut and work with and b) much more pleasant to eat.

Once pressed, I slice it into slabs and coat it in fine semolina with a bit of turmeric powder run through it. I’ve experimented, and I think the best way to coat the tofu is to put the semolina in a sandwich bag and gently toss the tofu in there one piece at a time. Be gentle!

Shallow fry the coated tofu in the oil of your choice, but think about flavour – coconut oil is nice with the right dishes, but vegetable or groundnut is less likely to overshadow the flavour of your dish. Olive is an absolute no-no (it burns at too low a heat, and will impart a lot of flavour to the tofu that you don’t want).

Serve with sushi rice and some greens quickly fried in a wok and dressed with soy, garlic, ginger and chilli. Enjoy!


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