Anyone have the recipe for Katsu Curry Sauce- Wagammama's?

Hi

I love the Katsu Curry Sauce they make at Wagammama's? Would anyone have the recipe for this?

Many thanks

IIRC the Katsu curry sauce recipe is identical (almost) to the standard chinese curry sauce/chip shop curry sauce recipe and on that basis:

Ingredients

2 tbs oil
3 cloves of garlic, chopped
1 inch piece ginger, peeled and chopped/pureed or thinly sliced
2 tbs plain flour
2 tsp curry powder
1/2 tsp salt (although I tend to add 1.5 tsp salt instead)
1/2 tsp chilli powder
1 tsp paprika
1/2 tbs of sugar

Firstly, mix curry powder and flour together and set aside
Heat oil in pan
Add ginger and garlic and stir fry for 1 min
Add flour/curry powder mix and allow to bubble, you should end up with a very quick dry paste
Add salt, paprika and chilli powder, stir
Add enough water, small amounts at a time until you get a sauce like consistency
Now bring to the boil and simmer for a few minutes, stirring continuously, you may need to add some water at this point.

And there you have it

:nod: It's called 'Golden Curry' and basically comes in a box inside which are blocks of the curry stuff. You make it up according to taste, I use not much water to get a thick sauce. Essentially you cook whatever meat you are using in boiling water then add the blocks (I use 3 for 2 people usually), stir till they dissolve and let simmer for 15 mins to thicken.

Yes, S&B Golden Curry sauce

Or take your pick:
http://www.japancentre.com/?cmd=cat&cid=161&am...

The big Tesco near work has it in the food of the world section. But there is Uni next door, so they seem to have a better SE Asian range than any other one I have been in. (the Uni has a large amount of foreign students btw)

Too late for today, but when you see this can you post the gyoza sauce recipe please?

sorry but i forgot about this! will post katsu and gyoza sauces tomorrow instead.

are you sure? it should be in the suaces & dips section and is referenced back to that in the katsu curry recipe?

my book is about 4 years old so they might have revised it.

nope, you were right, its not in there. i knew there was a katsu sauce but as you say its a totally different thing. my mistake!

here's to gyoza sauce to compensate those who were hopeful:

to make ~350ml

1 large [v.large!] garlic clove, peeled & finely chopped
1 large red chilli, trimmed & finely chopped
25g [1oz] sugar
100ml [3.5 fl.oz] malt vinegar
250ml [9 fl.oz] light soy sauce
1 tablespoon sesame oil
salt.


the chilli needs to be the really big ones - 5inch or so. chop this and the garlic as finely as possible, then use a little salt to grind the two together to form a fine paste. the book says to do this with the side of your knife [works well] but i guess you could use a pestle & mortar. this is the key step as the finer the paste, the fuller the taste.

dissolve the sugar & vinegar in a small pan over a low heat. combine everything together & store in a sealed container.

this will keep for several weeks in the fridge. give it a shake before you use it to mix the oil back in. i find i need to add a little more sesame oil as it gets used up.

delicious! use as a dipping sauce, an alternative to soy, or as a base for stir fry sauces / noodle soup.


i've got the book with me today so can post more. will at least put the lamb kare lomen recipe on at lunch as thats my favourite. getting hungry now!

no probs.

here's my fave, lamb kare lomen. looks a faff but if you make the sauces beforehand its a doddle.


kare lomen sauce:

makes ~ 125ml

2 lemongrass stalks, outer leaves removed, roughly chopped.
2.5cm piece of galangal, peeled, roughly chopped
2 garlic cloves, peeled & finely chopped
2 onions, peeled & roughly chopped
1 red pepper, trimmed de-seeded & roughly chopped
1 tsp sweet paprika
1 tsp fennel seeds
1/2 tsp chilli powder
1/2 tsp turmeric
1/2 tsp curry powder
1 tsp shrimp paste.

combine all ingredients in a blender and blitz until smooth.


teriyaki sauce [makes ~125ml]:

110g sugar
4tbsp light soy
2tbsp sake
1tsp dark soy

dissolve sugar with the light soy over a low heat until the sugar has dissolved. simmer for 5mins until thick. add the sake and dark soy and allow to cool

barbecue sauce [makes ~200ml]:

100ml yellow bean sauce [bought]
100ml hoi sin sauce [bought]
2 tsp sugar
2 garlic cloves, peeled & minced
1 tbsp sesame oil
pinch of white pepper
1 tbsp dark soy
1 tbsp light soy

simply combine all together and stir well.

now:

200g lamb fillet
4 tbsp veg oil
200ml kare lomen sauce [as above]
1/2 tsp salt
1/2 tsp sugar
200ml coconut milk
250g thin white noodles
handful of beansprouts
small bunch of coriander, roughly chopped
75g cucumber, julienned

to serve

1tbsp barbecue sauce [as above]
1 tbsp teriyaki sauce [as above or bought]
2 lime wedges

method :-

combine lamb and garlic. toss well and set aside

heat a wok over a medium heat until almost smoking and add the veg oil.

pour in the kare lomen sauce and simmer for 15mins until it takes on a dark red colouring and gives off a sweet rounded aroma. add 250ml water and bring to the boil, whisking all the time. season with salt, sugar and dashi no moto [powdered fish stock - bought in]. add the coconut milk and simmer for 5 mins.

preheat the grill. grill the lamb for 3 mins each side. set aside to rest.

cook the noodles until tender. drain and divide into bowls.

spoon over the kare lomen sauce and add the beansprouts, coriander and cucumber. top off with the lamb and spoon over a little of the barbecue and teriyaki sauces. serve with lime wedges.

The katsu recipe is basically this:

For the Chicken
2 Chicken Breasts
4 tbsp Plain Flour
200g Panko breadcrumbs
2 tsp of curry powder
100ml milk

curry is basically this:

http://www.japancentre.com/items/1123

hence why there is no curry recipe in the wagamama cook book that I have.

Panko breadcrumbs are these:

http://www.japancentre.com/items/899