A proper Japanese curry sauce is made with a curry roux, chunky veg and crispy katsu. This is a vegan version of a classic.
Notes
A proper katsu curry sauce is made from a rich curry roux. You can buy this ready made in cubes but it’s easy to make at home.
When we make a dark roux, it’s important to keep stirring so it doesn’t burn. Be careful as it gets very hot.
The vegetables should be nice and chunky, so they hold their shape. Use baby potatoes that are on the smaller side, chop larger ones in half.
If you need any help, or have any questions, you can message me on my Instagram @bonniedoesfood.
Please refer to my Instagram highlights to watch me make this.
Ingredients:
Roux:
60g butter
4 tbsp flour
1 tbsp garam masala
1 tbsp curry powder
¼ tsp turmeric
¼ tsp chilli powder
Curry Sauce:
1 knob of ginger, finely grated or minced
3 cloves of garlic, finely grated or minced
2 tbsp soy sauce
1 tbsp maple syrup
1 tbsp ketchup
550ml vegetable stock
1 bay leaf
260g baby potatoes
1 onion, peeled and chunkily sliced
185g carrots, peeled and chunkily sliced
1 tbsp vegetable oil
Tofu katsu:
400g extra firm tofu
350g sushi rice
60ml vegan milk, I used oat, but any will work
4 tbsp flour
60g panko breadcrumbs
Directions:
FOR THE TOFU KATSU:
Wrap the tofu in kitchen roll and press with something heavy for 30 minutes.
FOR THE SUSHI RICE:
Soak the sushi rice in cold water for 30 minutes.
FOR THE ROUX:
In a medium saucepan, melt the butter over a medium-low heat. Whisk in the flour. Cook over a medium heat, stirring constantly for about 15 minutes. Until dark in colour.
Remove from the heat and stir in the spices. Transfer to a small bowl and set aside.
FOR THE CURRY SAUCE:
Heat the vegetable oil over a medium heat in a large saucepan, tip in the carrots, onions and potatoes and cook for 2 minutes. Add the ginger and garlic paste along with about 2 tbsp water.
Put the lid on and turn the heat down low, steam for 17-20 minutes, or until the vegetables are soft.
When the vegetables are tender, add the vegetable stock, bay leaf and curry roux, stir until combined being careful not to break up the vegetables.
Add the soy sauce, maple syrup, and ketchup, taste and season with salt too. Stir until combined and turn the heat down low. Leave to bubble and thicken whist we prepare the rice and katsu.
FOR THE SUSHI RICE:
Drain the soaking water and wash the sushi rice 3 more times until the water is clear. Add to a saucepan with water that comes 1-inch over the rice.
Bring to a boil and as soon as the water is boiling turn the heat down low and put a lid on the rice. You want to leave this undisturbed so no steam escapes. Cook for 10 minutes.
After 10 minutes, turn off the heat and leave to steam with the lid on (no peeking!) for another 10 minutes.
After 10 minutes fluff up with a fork and set aside.
FOR THE TOFU KATSU:
Carefully slice the block of tofu into four slices.
Grab 3 shallow bowls and add the flour to one along with some salt, the panko in another and the vegan milk in the third bowl.
Dip the tofu in the flour first, then the plant milk, then the katsu breadcrumbs. Repeat this with all 4 tofu steaks.
In a frying pan, heat about 2 inches deep of vegetable oil over a medium heat for a about 3 minutes until nice and hot.
Fry the tofu in batches of 2 so to not overcrowd the pan, giving it 4 minutes on each side until nice and golden.
Transfer to a wire rack when ready.
Slice into strips for serving.
ASSEMBLY:
On a plate, add the sushi rice, some vegetables from the curry sauce and the tofu. Spoon over the sauce and you’re good to go!
Enjoy.