Any time I go somewhere like Wagamama, I am ordering the chicken katsu, with extra sauce. It's my go-to and SO good. However, I have been working on perfecting my own Katsu Curry Sauce and I think this is pretty spot on. The perfect blend of flavours, with the saltiness and spice and delicious smothered over crispy chicken. It only takes 10 minutes too.
What is Katsu Sauce?
Katsu sauce is a Japanese Sauce (made popular in the UK by a Japanese chain restaurant) that is a blend of salty, sweet, spice and umami. It is one of those sauces that just leaves you wanting more - so moreish. It stores really well too, so it's great for batch cooking.
Short for tonkatsu, traditional katsu sauce is basically like a Japanese version of a Western barbecue sauce. It’s sweet (from the coconut milk), with those incredible umami undertones.
It has such an incredible flavour and only takes 10 minutes to cook! This is different from the more traditional versions, and is our take on the Wagamama version, which is a bit creamier and our kids LOVE it - it's what really got them into curry sauce.
Looking for more sauce recipes to try? Why not try our easy Healthy BBQ Sauce, Subway copycat Southwest Sauce or our authentic Kebab Shop Chilli Sauce?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Oil - A good quality olive oil.
- Onion - Save time and use frozen chopped onions.
- Garlic and Ginger - You can save time by using a garlic and ginger paste or even a frozen option.
- Curry powder - We used a mild curry powder, but you could make this spicy by using a hot curry powder like madras.
- Turmeric - It's what gives the sauce the incredible colour.
- Flour - Use gluten free flavour to keep it gluten free.
- Stock - We used chicken stock, as it gives the katsu sauce a really rich flavour. But you can use vegetable stock to keep it vegetarian.
- Coconut milk - This adds a lovely creaminess to the sauce. We used reduced fat.
- Soy sauce - This is where the umami flavour comes from. We use light soy sauce. Use tamari to keep it gluten free.
Variations
I know some people don't like the creaminess in katsu sauce, so you could leave that out and add a little ketchup and some extra stock to thin it out a little.
You can also make this katsu sauce recipe as spicy as you like. We used mild curry powder to make it enjoyable for our young kids, but you could use a madras curry powder for that extra kick.
If you like a sweeter katsu curry sauce recipe, then you could add a little honey to it.
How to Make Katsu Curry Sauce - Step by Step
- Step one: Put the oil into a saucepan and add the onion, garlic and ginger. Cook over a low heat until the onion has softened, about 5 minutes.
- Step two: Once the onions have softened, add the curry powder and turmeric. Mix well.
- Step three: Add the flour and mix again. Gradually add the stock, coconut milk and soy sauce, mixing continuously.
- Step four: Simmer for 5 minutes. You can leave your sauce as it is, or blend for a smoother consistency.
Serving Suggestions
It has to be breaded chicken for that traditional chicken katsu sauce combination. Why not try our Air Fryer Chicken Katsu recipe, which is perfectly cooked crispy chicken, with this katsu curry sauce smothered over it.
We also like to breadcrumb salmon in the same way and serve that with this katsu sauce recipe.
If you want a vegetarian/vegan option to serve this incredible sauce with (using vegetable stock instead of chicken stock to keep it veggie), then some breaded tofu or breaded sweet potato slices would be perfect. Tempura aubergine (eggplant) is amazing too.
Then of course you need some rice (or maybe noodles) to serve this with and soak up all that incredible sauce. Why not try our Coconut Rice, Perfect Microwave Rice or Slow Cooker Rice?
If you haven't tried fries dipped in katsu curry sauce, then you are seriously missing out. Move aside ketchup - this is an amazing combination. So, make sure to make extra sauce so you have leftovers the next day for this.
Storage
Store: This stores really well, and we always make a double or triple batch of this katsu sauce recipe to stash away. It will keep in the fridge in an air tight container for up to 3 days.
Freeze: There is always some of this in our freezer. So handy for easy meals. We either put it in ziplock bags and lay flat in the freezer for bigger adult portions, or we freeze in ice cube trays for smaller kids portions. Then we just pop out a few cubes at a time for the kids.
Defrost and reheat: You can cook the sauce from frozen. Just break up the portion in the ziplock bag or put some cubes in a saucepan and heat on very low until warmed through. You might need to add a splash of water to loosen it up.
Extra Tips
- Make sure your spices haven't been left open for longer than 6 months, as you want them to have the best flavour.
- You can make this spicier by using a madras curry powder.
Frequently Asked Questions
If you swap the chicken stock for vegetable stock, then this can be a vegan recipe. If you wanted it sweeter, you would need to use maple syrup rather than honey to keep it vegan.
As long as you use gluten free flour and swap soy sauce for tamari, then this can be gluten free.
More Japanese Recipes
If you’ve tried this katsu sauce recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Katsu Curry Sauce (just like Wagamama)
Ingredients
- 2 tablespoon Olive oil
- 1 Onion - diced
- 2 Garlic cloves - crushed
- 1 tablespoon Fresh ginger - grated
- 2 tablespoon Curry powder
- 1 teaspoon Turmeric
- 1 tablespoon Plain flour
- 280 ml (1.25 cups) Chicken stock
- 120 ml (0.5 cups) Coconut milk
- 1 teaspoon Soy sauce
Instructions
- Put 2 tablespoon Olive oil into a saucepan and add 1 Onion, 2 Garlic cloves and 1 tablespoon Fresh ginger. Cook over a low heat until the onion has softened, about 5 minutes.
- Once the onions have softened, add 2 tablespoon Curry powder and 1 teaspoon Turmeric. Mix well.
- Add 1 tablespoon Plain flour and mix again. Gradually add 280 ml Chicken stock, 120 ml Coconut milk and 1 teaspoon Soy sauce, mixing continuously.
- Simmer for 5 minutes. You can leave your sauce as it is, or blend for a smoother consistency.
Recipe Tips
- Make sure your spices haven't been left open for longer than 6 months, as you want them to have the best flavour.
- You can make this spicier by using a madras curry powder.
Nutritional Information
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Dina and Bruce says
This curry sauce was divine. Served over grilled chicken with rice.
Ann says
This is such a good sauce. I love it on everything. Thanks!
Shashi at Savory Spin says
Wow - what a tasty dish - this was so creamy and tasty. Cannot wait to make this again!
Rachel says
Hi there! Does the calories include the chicken and rice aswell?
Gianne says
The flavor was rich, with a perfect balance of spices. It elevated my homemade katsu curry to a whole new level. I highly recommend it.
Gianne says
It’s thick and creamy, with just the right amount of spice. It’s easy to prepare and goes great with chicken or tofu.
Cathleen says
I have been looking for a recipe like this for forever now! This is perfect, thank you so much for sharing :)