Photo credit : Yutaka
We hope you all have had a brilliant Christmas and are enjoying the week with your family, loved ones and friends. With so much Roast dinners going around, we thought of sharing our post on how you can make your own Japanese Curry Sauce using Yutaka’s Curry sauce paste and Panko breakcrumbs thanks to Yutaka. We have included recipes into the posts, with vegan options as well.
Did you know that the Katsu Curry was developed in the 1940s by a customer at the Swiss Grill restaurant in Japan, who wanted katsu (a piece of deep-fried breaded pork or chicken) served in curry sauce with rice? This dish has since evolved and you can find people from all over the globe loving and enjoying the dish and there are many different versions of the Japanese curry. We find that the Japanese curry sauce has a sweater taste in comparison to the Indian curry sauce. Sometimes you even find the Japanese version of the curry sauce sold at the Chinese Take-aways. We have always made this curry sauce as its so convenient and it is a dish which the whole family can enjoy from young kids to adults. Our children have been eating it since they were one-year-old.
We love the Katsu curry in our household, and have been eating this for years, even our young kids. It was one of the first curry sauce which we introduced to them as its mild in heat. Here’s our tried and tested recipe which can easily serve 2 adults and 2 small kids. We add the chicken into the curry sauce as its more healthy although traditionally people tend to cook the curry sauce separately and fry the chicken pieces. The whole dish only takes about 20 minutes to cook hence a quick meal to ready on a busy day when you are tired and just back from work.
Chicken Katsu Curry
1 Large Onion
1 Chicken Breast
1 large potato
1 Tablespoon Vegetable Oil
Water / Chicken Stock 400ml
Yutaka Japanese-Style Curry Cube 50g
Heat pan with 2 tablespoon of olive oil, add in the quartered onions (cut smaller if preferred), stir till it softens a little, then add the cut chicken breast meat, stir for 1 to 2 minutes then add in the cut carrots. Add in chicken stock (homemade or stock cube diluted with water) or water, add chopped potatoes and simmer till all ingredients are cooked. About 5 minutes before you turn off the flame, add in the curry cube and stir. Do not add in extra seasoning and we find that the cube is already seasoned well. The gravy will thicken within minutes. Serve with rice.
We love our Panko Breadcrumbs and have been using this for years now. With 2 young kids in the house, we tend to cook a lot of chicken goujons and fish fingers for them. Basically we season the sliced fish/ chicken meat and then coat it in plain flour or cornflour, then dip it in egg white and then coat it in the panko breadcrumbs before frying it in hot oil (you can also baked this in the oven for 10-15 minutes with very little oil as a healthier option). The panko breadcrumbs tend to give the fish / chicken a very crunchy coating and kids love them. You can use the same recipe with vegetables as well if you are vegan. See photo above served with peas, pasta, potato and cheese cauliflower.
Alternatively, you can also add the breadcrumbs as a topping on your appetizers before you bake them eg stuffed mushrooms or stuffed sweet peppers and the breadcrumbs will give you an amazing crunch to the dish.
This recipe was provided to us by Katsu marketing team. Do try it if you want to cook a vegan version of the Katsu curry. (Photo on the top of the page)
Vegan Katsu Curry
1 Large Onion
1 Tablespoon Vegetable Oil
Yutaka Japanese-Style Curry Cube 100g
1 large aubergine
1 large sweet potato
Plain flour 100g
Salt & Pepper
50g cornflour mixed with water
Yutaka Panko 200g
Chop onion into small pieces. Add a little oil to the pan and gently fry chopped onions on low heat until lightly browned. Add 800ml of cold water and bring to a boil. Turn the heat to medium and simmer for 7 minutes. Then let the sauce cool down for a few minutes. Add 100g of Yutaka Curry into the sauce. Stir until fully dissolved. Simmer on low heat and stir until sauce thickens.
Cut the sweet potato and aubergine into half cm slices and seaon with salt and pepper. Dredge in flour then dip into the cornflour mixture and coat with Yutaka Panko. Add oil to pan and once hot,
cook the slices on each side for a couple of minutes or until golden brown. Leave to drain on a paper towel. Serve with boiled rice and add the sauce. You can also make this using Yutaka Tofu instead of the veggies. Servce with rice.
Where can I buy the Katsu Curry and Panko Breadcrumbs and how much is it?
Both the Katsu curry cubes and panko breadcrumbs area available from Sainsburys & Tescos at an RRP of under £2.00 each.
The Yutaka range of authentic Japanese food products was introduced to the UK market in 1995. The growing range now includes ingredients for sushi, sauces, soups, rice, noodles and “easy to use” meal kits. Having been the first in the market, the brand continues to be the leading authentic Japanese range in 16 countries across Europe and the Middle East.
Tazaki Foods, the name behind the Yutaka brand, was the pioneer of Japanese food in the UK when the company opened the first Japanese restaurant in the country over 35 years ago. Since then they have been the leading supplier to the Japanese restaurants, hospitality industries and food manufacturers in the UK. It is these many years of experience in dealing with authentic, flavoursome food of the finest quality that goes into the development of every Yutaka product – demonstrating the Japanese meaning of Yutaka being “Good Harvest”.
Read more: Mini Ninja Sushi School