Best Ever Katsu Sauce

A sweet and tangy katsu sauce made with vegetables, chicken stock, and a hint of honey and soy sauce.

Ingredients

• 2 tbsp vegetable oil
• 1 large onion, chopped (about 200g)
• 6 cloves garlic, chopped (about 18g)
• 1 large carrot, chopped (about 150g)
• 1 tbsp curry powder
• 3 tbsp flour
• 600-800 ml chicken stock (or vegetable stock for vegan)
• 1 tbsp dark soy sauce
• 1-2 tsp honey (or sugar/maple syrup for vegans)

Method

1. Heat the vegetable oil in a pan over medium heat.
2. Add the chopped onion and cook until soft, about 8 minutes.
3. Add the chopped garlic and stir for 1-2 minutes.
4. Add the chopped carrot and cook for a few more minutes.
5. Stir in the curry powder and cook for a few minutes until fragrant.
6. Gradually add the flour, stirring continuously to combine and avoid lumps.
7. Slowly pour in the chicken stock, whisking well to ensure all the flour is incorporated and the sauce is smooth.
8. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce thickens.
9. Using a stick blender, blitz the ingredients in the pan until smooth. Alternatively, transfer to a food processor or blender and process until smooth.
10. Return the sauce to the pan if using a separate blender, and continue to simmer on a low heat.
11. Stir in the soy sauce and honey (or sugar/maple syrup) to taste. Add more soy sauce or honey if desired.
12. If the sauce becomes too thick, add a little more water until the desired consistency is reached.

Nutrition (per serving)

Notes

• This sauce can be frozen for up to three months. Defrost thoroughly before reheating.
• Serve with panko breaded chicken, salmon, pork, aubergine, tofu, or sweet potatoes over rice or noodles.
• Source: Best Ever Katsu Sauce Recipe

Tags: #japanese