Katsu curry sauce

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The katsu curry sauce everyone asks for. One pan, about ten minutes of real work, and a flavour that beats the jar. Pour it over chicken, tofu or a bowl of rice.

Katsu curry sauce

A smooth, mild katsu curry sauce made in one pan. Better than the jar, and it keeps in the fridge.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Sauce

Cuisine: Japanese

Calories: 73

Ingredients Method Notes

Ingredients

  

• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, grated
• 1 tbsp mild curry powder
• 1 tbsp plain flour
• 400 ml chicken or vegetable stock
• 1 tsp soy sauce
• 1 tsp honey

Method

 

1. Heat the oil in a pan and soften the onion over a low heat for 8 to 10 minutes.
2. Stir in the garlic and curry powder and cook for one minute until fragrant.
3. Add the flour and stir to a paste.
4. Pour in the stock a little at a time, stirring until smooth.
5. Add the soy sauce and honey, then simmer for 15 minutes until thick.
6. Blend until smooth, then pour over chicken, tofu or rice.

Notes

Nutrition figures are an estimate worked out from the ingredient list. Values will shift with brands, cuts and how much frying oil is taken up.

Why this recipe works

The key is cooking the flour off properly before you add the stock. That one step is what keeps the sauce smooth and thick rather than gluey. Blending at the end gives the glossy, restaurant finish.

Tips for the best katsu curry sauce

• Use mild curry powder, not hot. The sauce should be warm and comforting, not fiery.
• Add the stock gradually, stirring each time, so lumps cannot form.
• A stick blender in the pan is easier than transferring to a jug blender.
• Taste before serving and adjust with a little more soy or honey.

Swaps and variations

• Vegan: swap chicken stock for vegetable stock and honey for maple syrup.
• Coconut version: stir in 100ml coconut milk with the stock for a creamier, milder sauce.
• Gluten-free: swap plain flour for cornflour and use tamari instead of soy sauce.

Make ahead and storage

The sauce keeps well in the fridge for up to five days and freezes for three months. Reheat gently in a pan with a splash of water to loosen it. It thickens when cold, so do not panic.

What to serve with katsu curry sauce

Classic with panko breaded chicken and steamed Japanese rice. Also excellent with tofu, roasted sweet potato, or just poured over a bowl of egg fried rice.

Frequently asked questions

Can I use curry paste instead of curry powder?

You can, but the flavour will be different. Curry powder gives the mild, clean Japanese flavour. Paste is usually more intense and changes the colour.

Why is my katsu sauce lumpy?

The flour was added to liquid too fast. Always stir the flour into the softened onion first, then add liquid slowly.

Is this the Wagamama katsu sauce recipe?

It is inspired by the Wagamama version rather than a copy. Wagamama uses their own blend, but this recipe gets very close to the taste.

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Some links on this page are affiliate links. If you buy through them we may earn a small commission, at no extra cost to you.

• Katsu curry sauce mix. A ready mix, just add stock.
• Japanese curry roux blocks. A block form version, melt into stock.