Tuesday, 22 January 2013 - , , , , , , , 2 comments

RECIPE : Easy Katsu Curry Sauce


Katsu Curry is a very popular dish in Japan and becoming a really well loved dish in this country too. It has to be one of my favourite meals. Traditionally, it's served with panko breadcrumb-coated fried chicken/tofu and rice so can be quite high in propoints/kcal. 
I'm going to give you my easy, basic recipe for the sauce which then has many applications.
I'll show you some ideas of how to serve it, keeping the Propoints/kcal as low as possible.

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Katsu is a thick, smooth, mild curry sauce but still has a good strong kick. Think of a traditional Indian Curry flavour as the base. With the addition of soy sauce to deepen the flavours and mirin to sweeten, this Japanese sauce becomes a wonderful accompaniment to many other ingredients.

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This recipe makes 
4 servings at 2pp/approx.80kcal per portion
or
2 generous servings at 5pp/approx.200kcal per portion

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You Will Need: (For 2-4 servings)

1 tablespoon mild Curry Powder
3 tablespoons Cornflour
2 tablespoons Soy Sauce
2 tablespoons Mirin
1 teaspoon artificial granular sweetener
250ml water

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Using an accurate measuring spoon, measure the curry powder into a cold saucepan.


Add the cornflour.


Measure the soy sauce and mirin into the pan.


Mirin is a great ingredient for sweetening salad dressings and Japanese-style dishes. It's a syrupy sweet cooking rice wine. It will make this sauce glossy and help to thicken it. It's available in most supermarkets. If you don't have any, don't worry, you can just use a little more artificial sweetener.
It's really important to use some sweetening agent in this dish as it counteracts the slight bitterness in the curry spices.


Whisk all the ingredients together, making sure that the cornflour is fully dissolved. This ensures no lumps.


Add the cold water and mix thoroughly.


Put the pan on the hob and bring to the boil on a medium heat, whisking or stirring constantly until it thickens.



It should be thick enough to coat the spoon.



Now you have a wonderful sauce with many applications....read on!

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How to use your Katsu Sauce:



Serve traditionally, pouring over breadcrumb-coated chicken breasts/tofu and serve with rice.
You can bake the chicken/tofu or fry in frylight oil to keep propoints to a minimum.

Click HERE for my Chicken Goujons recipe.
You can make breadcrumbs from WeightWatchers white bread if you don't want to use crumpets.

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Make butternut squash 'Chips' and use the katsu curry sauce as a dipping sauce.
The ultimate chips and curry sauce!

(Click HERE for my recipe for Butternut Squash Chips).

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Add as a finishing touch to stir-fried noodles and vegetables.

(Click HERE for Stir-Fry Noodles recipe).

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Delicious, fragrant, spicy, rich.

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PRINT RECIPE HERE

2 comments:

David P. Dubois 1 July 2013 at 10:12

I really impressed for the layout of your article, it is very great and nice looking. Anyway, I'm really looking an article that will give me more ideas about the Stir Fry Sauce because I'm planning to cook this stir fry recipe for my birthday tomorrow. Thank you very much for sharing this wonderful recipe with us.

Janey 1 July 2013 at 15:22

Glad you enjoyed it David and happy birthday! I was suggesting you use a little of this katsu curry sauce in a noodle stir-fry and there is a link to the stir-fried noodles on this post, hope this helps. Hope your recipe turns out great! xx

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