Katsu Sauce

Katsu Sauce

sauce & dressingjapanesechicken

This katsu curry is so full of flavour and just like the real deal - except I think, better. Once you make it at home, it will become a family favourite

Prep 5 min Cook 30 min Total 35 min Makes 4 servings
Cook

Ingredients

  • 6 cloves of garlic - chopped
  • 1 large onion - chopped
  • 1 large carrot – chopped
  • 2 tbsp vegetable oil
  • 600-800 ml chicken stock (or vegetable stock for vegan variation)
  • 1 tbsp curry powder (your choice of strength. I use medium)
  • 1 tbsp dark soy sauce (or more if needed)
  • 1-2 tsps of honey (or sugar/maple syrup for vegans. Add more if needed)
  • 3 tbsp of flour

Steps

  1. Fry the onions in the vegetable oil until soft - around eight minutes, then add the garlic. Stir for a minute or two. Then add the carrots and cook for a few more minutes.
  2. Add the curry powder and stir well. After cooking through for a few minutes, add the flour a little at a time and continue to combine.
  3. Add the chicken stock a little at a time, whisking well and making sure all the flour is combined and there are no lumps.
  4. Simmer for 10-15 minutes stirring occasionally and let the sauce thicken.
  5. Using a stick blender, blitz the ingredients into a smooth sauce. If you don't have a stick blender, you can use a food processor or blender.
  6. Keep stirring the sauce on a low heat and continue to simmer.
  7. Add the soy sauce to season as well as the honey or sugar. You could add salt, but I personally don’t think it needs it as the soy is already salty.
  8. You can add more water if the sauce becomes too thick.
  9. Serve with panko breaded chicken, salmon or pork - or aubergine, tofu and sweet potatoes over rice or noodles. Enjoy.

From cooksimply.co.uk (“Katsu sauce recipe just like Wagamama's”) by cooksimply — captured August 8, 2026

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