Easy Peasy Non Traditional Katsu Curry Recipe

 

Hey everyone,

I mentioned in my previous blog about the chilli recipe that I had my phone swiped with some of the photos from that week and I still wanted to give you the finals, but I don’t have step by steps. So hopefully I can do my best to describe what the process is and you can piece together the recipe as it’s super easy!

Ingredients 

  • Vegan Pank Breadcrumbs

  • White Flour

  • Almond Milk

  • Chickpea Flour

  • Kosher Salt

  • Sweet Onion

  • White Onion

  • Scallions

  • Garlic Powder

  • Curry Powder

  • Garam Masala

  • Carrots

  • Stock Cube

  • Brown Sugar

  • White Rice

  • Sushi Vinegar

  • Light Soy Sauce

  • Dark Soy Sauce

  • Pickled Garnish

So do you guys need a breakdown about how to cook rice? I’ve covered it in a couple of prior blogs so check one out here. This is a really easy recipe and the first part I think is the starting place.

You have to peel and dice up your sweet potatoes, boil them for about twenty minutes in salt water. Then once they’re soft enough to mash, put them through that process with brown sugar, about a tsp. Light soy for salt, a little garam masala powder. Cook off some very finely diced onions, I used a sweeet onion which I fried in vegetable oil and then I added a splash of white vinegar to them to caramalise a little, when they were super soft to the touch I added them to sweet potato. Add four table spoons of white flour, this helps absorb any excess water.

Once that mixture is cooled, prepare some chickpea and water, half a cup of chickpea, half a cup of water. You can use almond milk. Mix well for an egg replacement and add a splash to your mash mix. This will help bind. You need one bowl for flour, one for the egg mixture and one for the panko breadcrumbs, I’d say about two cups. Shape the cooled mash mixture into the type of katsu you’d like, dip in the flour, then in the egg replacement, then in the breadcrumbs. Repeat as much as you like. They don’t always stick to the chickpeas as much as an egg, but they do the job and you just need a light crisp on the delicious sweet potato.

Bake for about 20 minutes and keep an eye out for those lighter style breadcrumbs as they can burn.

So the sauce part is a bit tricky because I follow my own kind of recipe for this, because there are loads online which don’t seam to work very well. I start off by dicing up one carrot very finely, then one white onion very finely. I add pickled ginger, which I take about three tbsp full. Dice it all up and throw it in a frying pan with some vegetable oil. I then add 2 tbsp garam masala, 1 tbsp curry powder, 1 tbsp brown sugar, 3 tbsp dark soy sauce, 2 tbsp light soy sauce, a sprinkle of salt. Onion powder, garlic powder. You cook these until their brown for about 15 minutes and if the pan dries out, use some almond milk. I use this to cloud the final look of the sauce but it’s not conventional at all.

I prepare in a second jug of about 250ml of hot water some vegetable stock. Fresh or shop bought, we’ve added some salty ingredients so be aware. Then you combine the stock with the fried vegetables and spices and you bring to the boil, then let simmer for about ten minutes. Once it’s simmered, drain the liquid and keep to one side. What you wanna do with the onion/carrot/ginger mix is totally up to you, it could be turned into a base for a curry paste if you wanted to work with it some more but we want the liquid. Then you get a fresh frying pan, add about three tbsp of vegetable oil. Cook on half heat on the hob and add the same of white flour. It should form slowly into a paste in the pan. Mix like you’re mixing a roux, I have several examples of sauce here, but instead of adding the milk you’re using your katsu sauce mixture we’ve set aside.

Slowly add it until the mixture is absorbing and it will start to change, then suddenly it will thicken into a silky, delicious katsu style paste and it’s way more easier than some of the recipes I’ve seen online. Taste it, if it needs more colour dark soy, more flavour light soy.

Grab your rice, grab your sweet potato breaded and plate up, drizzle over the sauce and garnish with scallions!

Let me know if you try this out and I’ll grab some extra images when I make some next time!

 
Joseph Harwood