Wagamama Katsu Curry Recipe

Recreate the iconic Wagamama Katsu Curry at home with our delectable recipe. Aromatic flavors that satisfy your cravings. Indulge in the ultimate Wagamama Katsu Curry! Discover our scrumptious recipe, packed with authentic flavors. Unleash your inner chef today! 🍛🔥

Wagamama Katsu Curry

Indulge in the captivating flavors of Japan with this mouthwatering Wagamama Katsu Curry recipe. Inspired by the renowned Japanese restaurant, Wagamama, this delightful dish brings together crispy breaded chicken and a velvety curry sauce that’s sure to tantalize your taste buds. Embrace the art of Japanese cuisine and recreate this beloved Katsu Curry in the comfort of your home. With our step-by-step guide, you’ll be savoring the authentic flavors of Wagamama in no time!

What gives Katsu Curry its taste?

At its core, Katsu Curry derives its distinctive flavor from the perfect harmony of three key elements:

Golden Crispy Katsu: The star of the show, the breaded and deep-fried cutlet (usually pork or chicken), brings a delightful crunch and succulence to the dish. The katsu’s crispy exterior contrasts beautifully with the tender meat within, creating a textural wonder that serves as the canvas for the curry’s flavors.

Rich and Fragrant Curry Sauce: The soul of Katsu Curry lies in its velvety, savory curry sauce. This luscious concoction combines a medley of aromatic spices, including cumin, coriander, turmeric, and ginger. It often incorporates vegetables like onions, carrots, and potatoes, simmered to perfection in a delectable blend of dashi broth, soy sauce, and curry roux.

Umami Elixir: The symphony of flavors wouldn’t be complete without a dose of umami—the fifth taste that elevates Katsu Curry to greatness. The addition of Worcestershire sauce and ketchup contributes a burst of umami to the sauce, enriching it with depth and complexity.

When these elements converge, a beautiful crescendo of taste unfolds. The curry sauce envelops the crispy katsu, infusing each bite with a delightful medley of spiciness, warmth, and comforting richness. The result is an exquisite fusion of textures and flavors that delights the senses and leaves a lasting impression on all who partake.🍛🍖🥢

Best Wagamama Katsu Curry Recipe

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings

For Chicken Katsu:

• 4 boneless, skinless chicken breasts
• Salt and black pepper, to taste
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs (Japanese breadcrumbs)
• Vegetable oil, for frying

For Katsu Curry Sauce:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons curry powder (Japanese curry powder recommended)
• 1 tablespoon all-purpose flour
• 2 cups chicken or vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon honey or brown sugar
• 1 tablespoon ketchup
• Salt and black pepper, to taste

For Serving:

• Steamed rice
• Steamed vegetables (carrots, broccoli, or green beans)
• Pickled ginger, for garnish
• Fresh cilantro or parsley, for garnish

Instructions:

1. Prep the Chicken: Lay the chicken breasts on a clean cutting board and season them with salt and black pepper on both sides. Tenderize the chicken slightly by lightly pounding it with a meat mallet or the back of a heavy pan.
2. Coat with Breadcrumbs: Set up three shallow dishes for the breading process. Place the all-purpose flour in one dish, the beaten eggs in another, and the panko breadcrumbs in the third. Dredge each chicken breast in flour, dip it in beaten eggs, and coat it thoroughly with panko breadcrumbs. Press the breadcrumbs firmly onto the chicken to ensure an even coating.
3. Fry the Chicken Katsu: In a large skillet or frying pan, heat enough vegetable oil to cover the base of the pan. Fry the breaded chicken over medium heat for approximately 5-6 minutes on each side, or until the coating turns golden brown and the chicken is cooked through. Transfer the cooked chicken to a paper towel-lined plate to remove excess oil.
4. Prepare the Katsu Curry Sauce: In the same pan used to fry the chicken, add 2 tablespoons of vegetable oil and sauté the chopped onion until it becomes translucent. Stir in the minced garlic and curry powder, cooking for another minute to release the fragrant spices.
5. Thicken the Sauce: Sprinkle the all-purpose flour over the onion and curry mixture, stirring to create a roux. Slowly add the chicken or vegetable broth while whisking continuously to avoid lumps. Bring the sauce to a gentle boil, then reduce the heat and simmer for about 5 minutes to thicken the sauce.
6. Season the Katsu Curry Sauce: Stir in the soy sauce, honey (or brown sugar), and ketchup. Allow the sauce to simmer for an additional 2-3 minutes to let the flavors meld. Season with salt and black pepper to taste.
7. Assemble and Serve: Slice the cooked chicken katsu into strips or bite-sized pieces. Serve the chicken alongside steamed rice and steamed vegetables. Drizzle the delectable katsu curry sauce over the chicken, rice, and vegetables. Garnish with pickled ginger and fresh cilantro or parsley for a burst of color and added freshness.

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How to Make Wagamama Katsu Curry at Home

Rating: 4.8/5

( 41 voted )

Serves: 4 Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 700 calories 30 fat

Ingredients

• For Chicken Katsu:
• 4 boneless, skinless chicken breasts
• Salt and black pepper, to taste
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs (Japanese breadcrumbs)
• Vegetable oil, for frying
• For Katsu Curry Sauce:
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons curry powder (Japanese curry powder recommended)
• 1 tablespoon all-purpose flour
• 2 cups chicken or vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon honey or brown sugar
• 1 tablespoon ketchup
• Salt and black pepper, to taste
• For Serving:
• Steamed rice
• Steamed vegetables (carrots, broccoli, or green beans)
• Pickled ginger, for garnish
• Fresh cilantro or parsley, for garnish

Instructions

1. Prep the Chicken: Lay the chicken breasts on a clean cutting board and season them with salt and black pepper on both sides. Tenderize the chicken slightly by lightly pounding it with a meat mallet or the back of a heavy pan.

2. Coat with Breadcrumbs: Set up three shallow dishes for the breading process. Place the all-purpose flour in one dish, the beaten eggs in another, and the panko breadcrumbs in the third. Dredge each chicken breast in flour, dip it in beaten eggs, and coat it thoroughly with panko breadcrumbs. Press the breadcrumbs firmly onto the chicken to ensure an even coating.

3. Fry the Chicken Katsu: In a large skillet or frying pan, heat enough vegetable oil to cover the base of the pan. Fry the breaded chicken over medium heat for approximately 5-6 minutes on each side, or until the coating turns golden brown and the chicken is cooked through. Transfer the cooked chicken to a paper towel-lined plate to remove excess oil.

4. Prepare the Katsu Curry Sauce: In the same pan used to fry the chicken, add 2 tablespoons of vegetable oil and sauté the chopped onion until it becomes translucent. Stir in the minced garlic and curry powder, cooking for another minute to release the fragrant spices.

5. Thicken the Sauce: Sprinkle the all-purpose flour over the onion and curry mixture, stirring to create a roux. Slowly add the chicken or vegetable broth while whisking continuously to avoid lumps. Bring the sauce to a gentle boil, then reduce the heat and simmer for about 5 minutes to thicken the sauce.

6. Season the Katsu Curry Sauce: Stir in the soy sauce, honey (or brown sugar), and ketchup. Allow the sauce to simmer for an additional 2-3 minutes to let the flavors meld. Season with salt and black pepper to taste.

7. Assemble and Serve: Slice the cooked chicken katsu into strips or bite-sized pieces. Serve the chicken alongside steamed rice and steamed vegetables. Drizzle the delectable katsu curry sauce over the chicken, rice, and vegetables. Garnish with pickled ginger and fresh cilantro or parsley for a burst of color and added freshness.