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katsu curry

Katsu curry

In celebration of World Vegan Month, Japanese food company Yukata has created a recipe allowing you to make vegan Katsu Curry at home!

katsu curry


For the sauce: 1 large onion, finely diced
1 tbsp vegetable oil
800 ml water
100 g Yutaka Japanese-Style curry cube
For the curry: 1 large aubergine, cut in to 0.5 cm pieces
1 sweet potato, cut in to 0.5 cm pieces
100 g plain flour
Salt & pepper
50 g cornflour, mixed with water
200 g Yutaka Panko breadcrumbs
Olive oil


Start by making the sauce: Add a little oil to the pan and gently fry the chopped onions on low heat until lightly browned. Add 800 ml of cold water and bring to a boil. Turn the heat to medium and simmer for 7 minutes. Then let the sauce cool down for a few minutes. Add 100 g of Yutaka Curry into the sauce. Stir until fully dissolved. Simmer on low heat and stir until sauce thickens.
To make the curry: Season the vegetables with salt and pepper. Dredge in flour then dip into the cornflour mixture and coat with Yutaka Panko. Add oil to pan and once hot, cook the slices on each side for a couple of minutes or until golden brown. Leave to drain on a paper towel. Serve with boiled rice and add the sauce. *You can also make this using Yutaka Tofu instead of the veggies.

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Jewish Vegetarian Society
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