Vegetarian Yasai Katsu Curry Wagamama Style Recipes

VEGAN KATSU CURRY

Steps:

• First, make the curry sauce. Heat the oil in a pan and cook the onion and carrot until soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another minute or so, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup and 100ml water. Season well, cover and simmer over a low heat for 20 mins, topping up with more water if it gets too thick.
• Meanwhile, slice the tofu in half through the centre. Carefully cut each piece into four triangles. In a wide bowl, mix the cornflour with 3 tbsp water and some seasoning until combined. Put the breadcrumbs in a second bowl. Dip a tofu piece into the flour mixture, then the breadcrumbs, turning until well coated. If the crumbs are not sticking well make the cornflour mixture a little bit thicker and try again. Press firmly.
• When the carrot in the curry sauce is soft, blitz using a stick or tabletop blender. If the sauce is too thick, add a little more water. Taste and add more salt, maple syrup or some lime juice, if you like. Keep warm.
• Heat the oil in a frying pan and cook the tofu for 4-5 mins on each side until golden and hot through. To serve, put the rice in bowls and top with the curry sauce, crispy tofu, the cucumber and carrot ribbons, herbs and lime wedges.

VEGAN KATSU CURRY

Steps:

• Heat up 2 tbsp of oil in a frying pan with a matching lid. Add diced onion and sauté until almost transparent, add garlic and a minute or two later add ginger. Fry for another minute or two stirring frequently.
• Add sliced carrot, diced apple, curry powder and garam masala. Stir around and fry off for a minute or two.
• Dissolve 1 tbsp of miso paste in 1 cup of warm water and add it to the pan.
• Simmer, on low heat (with a lid on) for about 10-15 minutes until carrots and apples become soft.
• Transfer to an upright blender or use a stick blender to make a smooth, thick sauce. Season with tamari or soy sauce, rice vinegar and mirin. Add more water if the sauce is too thick.
• Prepare 4 plates. Pour about ½ cup of flour on the first one. Season the flour with generous amount of salt and pepper. Pour thick, egg white-like aquafaba onto the second plate. Pour breadcrumbs and a handful of white sesame seeds (if using) onto the third plate and line the fourth plate with double layer of paper towel.
• Cut aubergine and sweet potato into ½ cm or 0.2 inch thick slices. Don't make them thicker or else the inside will remain raw.
• Fill a small frying pan or the bottom of a wok with frying oil and let it heat up.
• Dredge veggie slices in seasoned flour first, then in aquafaba and finally in breadcrumbs. Press the breadcrumbs into the slices and shake each piece gently before putting onto hot oil to allow excess breadcrumbs to come off.
• Fry for about 1-2 minutes on each side - until the coating becomes golden brown. Place freshly fried pieces on a plate with a kitchen towel to get rid of excess oil.
• Serve with rice, a simple green salad and a generous amount of curry sauce.

KATSU CURRY

Steps:

• First, make the curry sauce. Heat 1 tbsp oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup or honey and 100ml water. Season well, cover and simmer over a low heat for 20 mins.
• Now make the katsu. In a wide bowl, mix the cornflour with 4 tbsp water and some seasoning. Dip the chicken or tofu into the flour mixture (if cooking for both vegans and meat eaters, make sure you dip the tofu first to avoid mixing it with meat). Place the breadcrumbs in another bowl and dip the chicken or tofu in it, turning until well coated.
• When the onions and carrots in the curry sauce are soft, blitz using a hand or table-top blender. If the sauce is too thick, add a little more water, check the seasoning, adding more salt, maple syrup or some lime juice, if you like. Keep warm.
• Heat the oil in a frying pan and cook the chicken or tofu for 4-5 mins on each side until golden and cooked through. Warm the rice and divide between bowls. Top with the curry sauce, katsu chicken or tofu, and serve with the cucumber, carrot ribbons, herbs and lime wedges.

VEGETARIAN YASAI KATSU CURRY (WAGAMAMA STYLE!)

Steps:

• 1. Cook your rice, according to instructions on the packet. 2. Slice the butternut squash and boil slices soft (not too soft or they will fall apart. Drain and set aside to cool. 2. Grind the bread crumbs and crackers together. Beat an egg. Set to side. Keep the flour ready (mix in spices if desired). 3. Make the curry sauce, either by mixing your spices with some water and cooking for 15 mins (adding more water if required) until you reach a desired creamy texture. Alternatively, cheat and buy a packet of ready made curry sauce in the store. 4. Heat vegetable or light olive oil in a frying pan. 5. Dip the slices in the flour mix, then egg, then breadcrumb mix. 6. When you have 4 slices ready, start frying. Make sure the oil is hot to give a crispy texture but that it does not burn. 7. When ready, place on paper to drain excess oil. 8. When all slices are done, invert a cup of sticky rice on a place, serve with a few fried slices and pour curry sauce over. I usually add a green or red vegetable or sallad that I have home to give some colour too.