I’ve found that since going vegan, I’ve become a lot more creative with my food but one thing I don’t have much of anymore is a curry. So when I was asked if I wanted to try some Yutaka products to make a Katsu vegan curry, I was right on board!
Unfortunately it took me a while longer than I hoped to get this curry made. First of all our flatmates stole some of our ingredients (by accident, of course) and second of all I waited until a day I could make the curry early on in the day so I could take some decent photos in a natural light. Oh the woes of being a blogger.
I finally got around to making it today, although with the snow, the natural light wasn’t amazing. Still, what’s important was the curry.
I was sent Yutaka Panko (bread crumbs) and Yutaka Japanese-Style Curry Cube to create the dish. The recipe advised me to use either vegetables as the base (an aubergine and a sweet potato) or tofu, and I chose tofu simply because I’m trying to experiment more with it in cooking.
The recipe – which I’ll post below – was easy enough to follow, although the only issues I had was that not a lot of breadcrumbs stuck to the tofu – normally when you cover something in breadcrumbs, you use egg yolk to help them stick but obviously I couldn’t do that. My boyfriend advised me to use a little oil and this made a lot of difference, but overall it would have been better if it was more ‘breaded’. This didn’t defer from the taste though!
The second issue was – and I always struggle with this, so this is through no fault of the products – is that the sauce came out more like a watery sauce then a thick one. I didn’t mind one bit because it was still packed full of flavour but, next time if I want it thicker, I’ll remember to add some flour.
I quickly realized (after some research) that I was actually making a traditional katsu dish – which differs from what we know as a curry. It was delicious. The dish overall reminded me of food I used to always get from my local – breaded chicken with a thick curry sauce. This definitely rivaled it and the sauce itself had tons of flavour without being too spicy.
I added some vegetable samosas too!
It was so delicious and we were actually left with lots of sauce left over which I think will go great with some vegan chicken nuggets and perhaps even pies at a later date.
I’ll be honest though: when serving up with the less-than-thick sauce (due to me never being able to make a thick sauce) and slightly breaded tofu pieces instead of a curry, I wasn’t expecting much.
But it was amazing. I’d somehow managed to re-create one of my favourite pre-vegan dishes and the whole thing was super filling and filled with flavour. My boyfriend absolutely loved it too and has already asked me if I can buy a few more products and make it again next week.
Which I definitely will. Because I’ve fallen into the trap lately of just shoving frozen food in the oven and not actually cooking, and making this has reminded me that proper cooking doesn’t have to be long or inconvenient.
Here’s the original recipe:
· 1 Large Onion
· 1 Tablespoon Vegetable Oil
· Water 800ml
· Yutaka Japanese-Style Curry Cube 100g
· 1 large aubergine
· 1 large sweet potato
· Plain flour 100g
· Salt & Pepper
· 50g cornflour mixed with water
· Yutaka Panko 200g
· Olive oil
· Steamed White Rice
Chop onion into small pieces. Add a little oil to the pan and gently fry chopped onions on low heat until lightly browned. Add 800ml 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 100G of Yutaka Curry into the sauce. Stir until fully dissolved. Simmer on low heat and stir until sauce thickens.
Cut the sweet potato and aubergine into half cm slices and season 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.
The whole dish took around twenty minutes to make. My tofu was quite crumbly so I had to abandon some and there was a lot of sauce left over so this would have easily have served between 3-4 people. I will note that the sauce came in one big chunk divided into six, so next time I’ll ensure to only use what I need when just cooking for two.
Overall, my first vegan Katsu curry exceeded my expectations and even now I’m wishing I made enough to go back for seconds! It rivaled my favourite pre-vegan dish and will serve as the perfect week night dinner.
Have you ever tried any Katsu products? Would you try this curry/dish? Let me know!
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