How to Make Wagamama's Katsu Curry at Home! | My Fakeaway for Your Takeaway

[@murrayisarobot]

Lots of people commenting "I thought the recipe had this/that in" missing the point. He's not saying this is the exact recipe used in Wagamama restaurants. Yes the real one is quite different, probably starts with a roux like most Japanese curries, yes also probably uses apples, more ginger etc. Just showing you it's easy to make your own version at home. If you'd rather add something else or do something slightly different, go ahead and do it, that's how you make a recipe your own.

[@SchoolofWok]

Exactly this! - Lee

[@algray]

If people want the Wagamama recipe for Katsu curry you'll find it on KZbin by Wags themselves. So it makes sense to do a slightly more interpretive version.

[@parasnipermore]

But katsu is literally like a stew and curry merged together and it’s really easier to make it with a roux as well sooo 😅

[@murrayisarobot]

@@parasnipermore katsu is a breaded, deep-fried meat cutlet. You're describing Japanese curry.

[@devilpudding8613]

When i First moved to tokyo, i went into a CoCoCurry, thinking it was a restaurant (like not a chain) i ate the japanese style Curry and it blew my mind. It was that delicious and then...after a few more weeks living there i realized it was a chain...it was the day it blew my mind again. Anyway, nice series checking in on the Patron!

[@SchoolofWok]

Haha, that’s great! - Lee

[@lyravain6304]

Personally, I don't use brown sugar in my curry- I add that sweetness with two methods. First; I'll caramelize my onions (since they have their own sugars in there) and I'll add fruit. Yes, fruit. No, I'm not completely bonkers. A bit of green apple (the sour ones) and banana will add the sweetness we want, plenty of pectin to help get that nice and hearty body, as well as a fresh fruitiness that, at least to me, helps round out the flavors. If you want the sauce to be a bit 'darker' but don't want to load up on paprika, a touch of tomato paste that is cooked with the onions for a bit, until it turns a deep red color, also helps add more depth, but it might not be for everyone. Just remember; a good curry takes time. No need to rush to a boil, let it simmer, let the flavors come out, thicken the sauce. And for the sake of whatever you hold dear; don't go light on the spices. Curry is meant to be spicy!

[@amyrahadeleye7277]

you're not crazy trust me gonna give this a try... Thanks!!!! :)

[@lyravain6304]

@@amyrahadeleye7277 Just remember to deglaze with some alcohol. We want all of that good stuff at the bottom of the pan, it's a good bunch of flavor that often goes to waste.

[@dopeheaddude9651]

Try smashed up corn flakes to replace the bread crumb...takes it to another leavel

[@BrandonLackey]

I've made this a couple of times... everyone loved it. Thanks!

[@SchoolofWok]

Glad you like it!! - Lee

[@mykr0324]

I've put carrots in and honey for sweetness before. Seems to work well

[@jeanettekakareka]

HOW DID YOU KNOW I NEEDED THIS????? (I live in Germany now after living in London. Wagamama's is actively looking for someone to open a restaurant in Germany, but sadly no one has yet.)

[@SchoolofWok]

We can read your mind! - Lee

[@MaZEEZaM]

I wish they existed here in Victoria, Australia, it looks like top quality takeaway, do they deliver?

[@DanielSadjadian]

Jeremy you legend, that looks delicious! Do you have a list of all the ingredients/quantities on your website? I can't seem to find it, thanks and fantastic video 👍

[@frankfrank6541]

Thank you for sharing. Absolutely beautiful. Good luck.

[@dosetti]

This goes on the table, thanks J!

[@hughtattersall7583]

Aldi Tempura Chicken fillets, Golden curry cube (hot), water, onion, garlic, small chilli, rice, salt.

[@timsullivan7692]

No.

[@epiccollision]

Ok can every country share their innovative “deliveryware”...I’m still rolling in styrofoam squares, and cardboard !

[@hinnak96]

maybe would be nice to reuse this

[@riaztazeen4430]

Best katsu method I've tried. Thanks school of wok. Sorry it took so long to make since your post. Well worth the wait though.

[@JohnstersInc]

Now this is one of the best recipes I’ve tasted - and so much better than the restaurant version

[@deanosmallz5800]

Nothing but love for this channel. 🤗

[@SchoolofWok]

Thank you! - Lee

[@djapperz]

Please do more of these. Especially Sweet n Sour Chicken Balls PLEASE :)

[@abuhamza1970]

Oh man, making my mouth water 💦 Tbh I prefer homemade rather than takeout as I know what’s in it and can take all the credit 😝

[@SchoolofWok]

Haha, it’s all about taking that sweet sweet credit! - Lee

[@DutchVikingGuy21]

Isn't Katsu Curry usually more brown and uses something like apple sauce or honey to sweeten it? This version looks yummy too though :D Will try to cook it as well. Thanks for the video

[@jth0774]

I just Cooked this with my mum it was so goooooood 😀 thanks for the recipe 🙃

[@SchoolofWok]

Wonderful! So glad you enjoyed it! - Lee

[@CiderTalbotToo]

Jeremy son. That look flipping awesome 😎 I make that for my old bird. Thank you for sharing. I can make it like you because I have one of your cleavers 😎👍

[@dopeheaddude9651]

Top tip and probley a bit lest health....but instead of bread crumb smash up some corn flakes and use them intead. Also cutting corners you can get some decent curry powers out there that make the curry...Golden Curry blocks being one of them out there

[@emilyjaneschmidt6567]

If I was gonna make a Coconut Curry Katsu Chicken and Savory Buckwheat waffle could I make the curry sauce the night before? I thought about doing this for holiday breakfast but I don't wanna wake up so early and make the sauce.

[@fabsy64]

Every time I go to Wagamama's, I say that I'm not going to have the katsu curry, I'm going to try something different. Every time I go to Wagamama's, I have the katsu curry lol. Am so going to try this.

[@gn1943]

I'm the same, except its a Tofu Pad Thai for me (even though I'm not actually vegetarian).

[@fabsy64]

@@gn1943 Not vegetarian either but do enjoy Tofu as well

[@SchoolofWok]

Haha, we will have to get your expert opinion once you have made it then! - Lee

[@BurpleRX7]

Very different to all the recipes we have tried, I prefer the sauce slightly thicker I pretty much survived on this and beef bowl( gyudon ) on several trips to Tokyo, Could you please try and do a beef bowl recipe for the UK as I struggle to find the right cut meat

[@Lurkley]

Hi! Bit late to this video, but If you have one local to you try making gyudon with the thin cut beef stakes sold in ASDA. The pack is a little pricey at around £5.50, but you get four or five quite long strips that are almost as thin as I’ve had in Japan. I roll the rest of the steaks up individually in baking paper and put in the freezer, so I can keep a stash of them ready to go. Then you can cut the beef into smaller pieces and poach with fried onions in the sweet soy broth, served over rice with pickles. Really quick and tasty!

[@BurpleRX7]

@@Lurkley thankyou that sounds really good and exactly what we need

[@thegrumpybusinessman3400]

I prefer the thicker sauce. How do I create this?

[@nalinav4885]

Well-done Jeremy! Can’t wait till you can make me a veggie version of that! 👍🤗🥰

[@RyanDB]

I don't know about the Wagamama's version, but Japanese curry is usually made from a brown roux base

[@babyblue904]

How much stock did you use please?

[@zeoo140]

Thanks!

[@anjulihudson4567]

Thanks Jeremy! Can't wait to try this one!!

[@SchoolofWok]

Let us know how it goes! - Lee

[@gaoeykreg]

I actually made a cup of tea so I could sip it at the specified moments 😀

[@SchoolofWok]

Haha, now that’s dedication to the recipe! - Lee

[@sellingtowinselling3876]

Looks great and easy to cook.cheers

[@SchoolofWok]

Thanks! - Lee

[@MrFlyingguy]

superb video thanks

[@SchoolofWok]

Glad you liked it! - Lee

[@GenjinAndrin]

Delicious

[@newtonswig]

Looks good! Feel like it wants a star anise to get the flavour right, though.

[@SchoolofWok]

Thanks! - Lee

[@gn1943]

Wagamama actually released the recipe for this during the first lockdown.

[@SchoolofWok]

This series is more about how Jeremy would make it after just trying the dish and not fully remaking with an official recipe! - Lee

[@MaZEEZaM]

Really? Do you know where I could find it? We don’t have Wagamama in Australia.

[@gn1943]

@@MaZEEZaM Just use a well known search engine and look for "wagamama katsu curry recipe". I'm sure Jeremy's is pretty amazing too ;)

[@LamerTheGamer]

@@MaZEEZaM Here it is, link to website at the bottom. chicken katsu curry recipe prep time: 10mins cook time: 15mins the one. the only. katsu curry. this wagamama legend is undoubtably the ultimate japanese comfort food ingredients the sauce | serves two 2-3 tbsp vegetable oil 1 onion, finely chopped 1 garlic clove, crushed 2.5cm piece of ginger, peeled + grated 1 tsp turmeric 2 heaped tbsp mild curry powder 1 tbsp plain flour 300ml chicken or veg stock 100ml coconut milk 1 tsp light soy sauce 1 tsp sugar, to taste the dish | serves two 120g rice (any rice will do!) 1 quantity katsu curry sauce 2 skinless chicken breasts 50g plain flour 2 eggs, lightly beaten 100g panko breadcrumbs 75ml vegetable oil, for deep-frying 40g mixed salad leaves method for the sauce, start to soften the onions, garlic + ginger. then add curry powder, turmeric. allow to sit on a low to medium heat add the flour, cook for 1 minute with the spices. add the chicken stock slowly, followed by the 100ml coconut milk. add pinch of sugar, salt + dash of soy sauce split chicken fillets in half + coat in flour. soak each one in egg, then dip into breadcrumbs. make sure all sides of the chicken are covered, then put into the pan. cook fillets until golden brown strain curry sauce through a sieve, a little bit at a time slice the chicken into lengths + plate up next to the rice. add salad, or wok-fried greens to the plate alongside, then drench in curry sauce. serve hot + enjoy! katsu curry faqs what cuisine is katsu curry? katsu curry is a japanese cuisine and is one of several western cuisines that have been adopted and altered to suit local tastes in japan. it has since become an integral part of japanese cuisine what is chicken katsu curry? a crispy fried cutlet of chicken coated with flaky japanese panko. the curry sauce is made using onions, garlic, and ginger, as well as curry powder, turmeric, chicken stock, coconut milk, soy sauce and sugar what does katsu mean in katsu curry? katsu (カツ) is a shortening of the word katsuretsu (カツレツ) which actually stems from the english word “cutlet” www.wagamama.com/cook/wok-from-home/curries/chicken-katsu-curry

[@zilliq]

Awesome! Definitely going to try that

[@SchoolofWok]

Thanks! Let us know how it goes! - Lee

[@daves1412]

Ginger is the big thing missing here. I have just cooked the Wagamama recipe and the ginger notes in combination with the curry spices are central to the flavour profile of katsu. IMO, of course! Otherwise looks perfect - and far better executed than any of my efforts

[@SchoolofWok]

Great tip! A bit of ginger wouldn’t go a miss in this recipe! - Lee

[@johnmckenzie1623]

It looks great. When I make this I use carrots and ginger am I doing it wrong?

[@murrayisarobot]

No

[@johnmckenzie1623]

@@murrayisarobot Thanks, good to know, because I use this to get my kids to eat more veg

[@SchoolofWok]

Thanks! You can use whatever ingredients you think work! Recipes are just guidelines for your meals! - Lee

[@MaZEEZaM]

Thanks for the recipe 🤗

[@SchoolofWok]

Hope you enjoy! - Lee

[@nourmohammed6521]

Yummy yummy 😋 thank you . Didn’t know that a new video will be released on Monday. Is it instead of Wok Wednesday?

[@SchoolofWok]

Wok Wednesday is still a thing, this is just a new series all together! - Lee

[@kennethbarnes2297]

Hi Jeremy I’ve just watching you on itv. Will you do a video of the dish you made please because it was far to quick for to attempt

[@SchoolofWok]

We’ve spoken about it, it’s looking likely to happen! - Lee

[@sellingtowinselling3876]

Yeah made this 2 days ago.brilliant it's so easy cheers j

[@SchoolofWok]

Glad you liked it! - Lee

[@kierran5021]

There’s actually a hell of a lot of ginger in Wagamama’s recipe

[@chefsoni7524]

I love your videos. I'm going to do this. Can you do a hunain chicken recipe please

[@SchoolofWok]

Thank you! We'll add it to the list of recommendations. - YOLO

[@gregtees9995]

There is apple in the sauce, i used to work there. critical ingredient missing.

[@panathasg13]

i love your videos man

[@SchoolofWok]

Thank you so much! - Lee

[@sachinkainth9508]

Why do you leave the garam masala for later?

[@PremiumHillBilly]

that's standard approach for garam masala as far as i know, you don't cook it out at the beggining like most spices but add it later for better results.

[@epbarron]

Looks great 👍🤙

[@SchoolofWok]

Thank you! - Lee

[@PANTYEATR1]

love your videos Jay💪 i need to get a School of Wok shirt bro💪

[@SchoolofWok]

Thanks! - Lee

[@no_chefs_here3194]

great video!!

[@SchoolofWok]

Thank you! - Lee

[@fleshen]

When I was in Japan I never came across chicken katsu it was always pork! It's so much better with pork!

[@SchoolofWok]

Love pork katsu, it’s so good! - Lee

[@MaZEEZaM]

@@SchoolofWok Pork is awesome too.

[@jnd933]

its on the wagamama channel

[@DrBrunoRecipes]

Wonderful :D

[@SchoolofWok]

Thanks! - Lee

[@Trailtraveller]

More fakeaway great idea !

[@SchoolofWok]

We’ve got plenty to come! - Lee

[@jyotijumani5523]

Madras curry which company

[@ysaxperiau]

Think the Wagamama Chanel shows the exact ingredients

[@iv3010]

Yeah they released the recipe at the start of the 1st lockdown

[@k1dprogaming108]

@@iv3010 boiled curry sauce from a bag and already breaded chicken lol

[@iv3010]

@@k1dprogaming108 What recipe did u read😂

[@k1dprogaming108]

@@iv3010 None i work at wagamama.. you think they make the sauce from scratch ?😂

[@iv3010]

@@k1dprogaming108 Fair enough, maybe you don't make the sauce at the restaurant but it's been made from scratch somewhere using the recipe they posted

[@dandiesel9966]

Never tried a wagamama's as theres not one close to me so I guess I can attempt this recipe :D Cheers mate.

[@SchoolofWok]

Let us know how it goes! - Lee

[@k1dprogaming108]

Wagamama catsu sauce comes in bf they just cook it in a big pot the bottom gets burnt every time!

[@DJ-Coma]

Link to recipe?

[@floydvl9999]

I took the "have a sip of tea" as an essential part of this recipe/process

[@MaZEEZaM]

Definitely for me 😊

[@SchoolofWok]

Got to be done! - Lee

[@JazzieN]

Just because ;-)

[@1234andrewjones]

Crispy chilli squid next please 🤤🤤🤤

[@SchoolofWok]

I think we have that on our channel already! - Lee

[@1234andrewjones]

@@SchoolofWok amazing! I’ll have alook

[@MrInitialE]

Not trying to be mean or anything but Japanese curry needs to be thick, which is its identity or it's just normal curry with rice man.

[@vegetarianfoodie9091]

I thought they had either apple or pears in the sauce

[@oliviatreip2613]

you really remind me of tom daley

[@samishearer6879]

Okay but... where is the (visual) recipe, ie with measurements and amounts?

[@timeladyshayde]

They want you to join their Patreon, so no recipe.

[@Mizishorts]

Wanna to watch sandwich video like this

[@vickywilson5204]

Oh it seems harsh on your self calling the recipe fakeaway.I understand why one must cut loose from the red tape .I am looking forward to trying it with my son.x

[@vlabla9063]

When you said "the infamous Wagamama...", that means that that curry is known to be terrible?

[@biberram7593]

OMG! The cup was empty??

[@jamessouter296]

Need apples.

[@booshveg]

cat sue ? i never expected to hear it from an asian guy pronouncing it that way :D

[@arapaimagold8088]

Asian person that spent their life with Brits.

[@booshveg]

@@arapaimagold8088 and also never been to asia or haven't seen any asians up close :)

[@MaZEEZaM]

That’s seriously quality takeaway, the containers alone look like quality re-useable plastic?

[@SchoolofWok]

The containers are re-useable! I like their style at Wagamamas - Lee

[@slaveofthealmighty]

That’s the only thing I would say is quality, they got their branding/marketing/advertising correct. Sadly, everything else is piss poor quality. I should know, I was a chef there. And no, this is not a disgruntled former employee, I left on good terms. Actually I credit Wagamama heavily, kudos to them for pulling the wool over customers eyes. It’s absolutely dreadful.

[@MaZEEZaM]

@@slaveofthealmighty Perhaps I don’t want them to come to Australia then lol.

[@Usenabt]

Wagamamas Katsu Curry is the worst Katsu curry I've had and I've tried it multiple times.

A lot of chicken stock has herbs in it and so be careful!

[@MaZEEZaM]

Oh yes, scary herbs might eat you instead of you eating it!

[@raycyst007]

You never added the garlic!

[@demi-god2847]

Was most likely added off camera or was cut from the video.

[@JakeLindqvist]

FAke away!!!

[@ArsenicCriminal]

well done on not adding the garam masala straight away

[@HyeonsikLi]

Why

[@lndnhaze7185]

This is the exact same recipe

[@southernboy7791]

And all this for £10.75! That's a lot of plastic for this price!

[@slaveofthealmighty]

Used to work at Wagamama as a chef, I can tell you the quality of ingredients at waga is dire. I would not advice anyone to eat it, in fact three years ago before I worked there I ate there via a manager who gave me free flu hers whom I knew (who actually got me setup with a job). Anyway, when I ate there it was awful, no taste no flavour. When I worked there I got to understood the low quality of ingredients, literally the chicken smelt awful yes it was raw but believe me, it was baaad. Don’t get me started on the pork belly, it nearly made me gag. Avoid Wagamama like the plague at least if you want bang for your buck. Every single ingredient is of poor quality and I’m even talking about the raw ingredients. The mark up is obscenely high Chicken Katsu used to cost something like £1.56 to make and yet they sell it for £13 odd quid on the menu. My advice? Make your own, it will taste infinitely better.

[@HyeonsikLi]

You got a recipe?

[@perryp6191]

Omfg

[@SchoolofWok]

Good or bad? 😅 - Lee

[@Omin00b]

Your recipe is so wrong, Japanese curry are thicken with a roux, preferably using butter to make the roux as well. Cornstarch slurry just doesn't create that gravy texture which is what Japanese curry is all about. Also, the Japanese like to sweeten their curry with fruit, a Fuji apple works wonder b/c not only does it add sweetness but the apple melting in the curry adds to the thickness of the gravy.

[@hungrysimi]

i used to work for wagamama and i hated this dish

[@einundsiebenziger5488]

The way I see it, you're cooking real food, so how is any of this "fake"?

[@JacoPretorius88]

Sounds like Heston on helium

[@goose2270]

Just popped in for a quick thumbs down.. That thumbnail is a hilarious intro to this channel 😂 "KZbin; don't recommend channel" click bait don't wok anymore 😅

[@80Jay71]

Maybe it's the Alzheimer's kicking in, but I have this idea that a Katsu-curry had ketchup in it. Am I totally off the rail here?

[@FlyBrent]

here in hawaii they do a Katsu sauce with katchup, worcestershire and soy.

[@harveyscottz]

*This has gone to utterly failure right from the start. You forgot the most important ingredient on a curry w/ coconut milk: G I N G E R*

[@testdasi]

Who says? White folks who don't actually live in Asia?

[@harveyscottz]

@@testdasi Huh? Who says you asked? Nah just a nobody named Vineet Bhatia, an indian chef, restauranteur, author, and the first indian to be awarded a michelin star. You want proof when he said it? cough**burned**cough

[@testdasi]

@@harveyscottz : In case it isn't obvious, Katsu Curry is Japanese and NOT a typical Indian curry. So it wasn't Vineet who said it, it was you who took whatever he said out of context and apply it incorrectly. Hence my comment, you probably have never lived in Asia to understand the differences between curries. PS: just because you don't see something added doesn't mean it isn't in the dish. The guy uses pre-mixed curry powder. Not everything needs an overt amount of spices. The context of this video is to emulate takeaway Katsu Curry and not a cook book on how to make an Indian curry (which is NOT Katsu Curry!)

[@harveyscottz]

​@@testdasi In case it isn't obvious, Japanese Curry actually has its origins in India but it didn't actually come from India through Japan, but it came via England through the British Navy. In case you were wondering(which I know you are) Japanese curry is inspired from a French roux(because it's England), so it's as simple as you think it is when it comes to ingredients. All you need for a Japanese Curry sauce are: flour, butter, curry powder, chili powder(optional) & a stock. For the seasoning is: tomato ketchup, soy sauce, sugar & worcestershire sauce. This on the other hand is NOT Japanese Curry. I dare you to google or search any video yourself to see if an authentic Japanese curry has Onions, Garlic, Bay leaf, & Coconut Milk. cough**shame**cough I have this knowledge not just because I'm Asian myself who lived all my life in Asia but it's a simple concept. Stupid. cough**shame**cough Every other race can access this knowledge, not just an Asian like me. We don't necessary have to be the authority on this subject. So technically, I established the idea his making on Indian curry based upon his use of its ingredients and thus Vineet Bhatia himself has said it on *The Final Plate* _(see if for yoursef, it's on Netflix)_ the importance of ginger & coconut milk combination on a curry. If I am lying then go watch it yourself. cough**micdropped**cough PS: if you're going to have a cooking show, then don't expect your viewers to know it all along that it's a pre-mixed. Remember, not all viewers has the same knowledge as you. And for that reason, if you're going to emulate the take away food, my question is then: Why hide it on your viewers? And then say something like _"just because you don't see something added doesn't mean it isn't in the dish"?_ That statement is just plain ignorant and stupid.

[@harveyscottz]

@@testdasi Also why did you assume I wasn't Asian??? Again, does that even matter at all??? LOL *i shocked you didn't i?*

[@alexanderfoelkel8316]

13:10 -Oh.....he likes his own stuff better.....what a surprise......thumbs down.

[@MaZEEZaM]

Urgh, you thumbs down because he offers an alternative recipe. WoW, ok.

[@algray]

"Oh yeah guys, I spent ages making this but it's not as good as a mass produced takeaway so don't bother doing this recipe." Is that what you expected? Seriously?

[@SchoolofWok]

Are you a chef at Wagamamas? - Lee

[@jonjohnson2844]

Anyone think bay leaves are the most pointless ingredient ever?

[@arapaimagold8088]

Personally I will swapped it with curry and citrus leaves

[@sscfc1]

No

[@jjay75]

I'd probably learn how to actually make something before uploading a video of yourself making it. You don't even start with a roux, which is the main thing that differentiates this from other curries

[@jas528]

For an Asian, no matter where you're brought up at, your chopstick skill is really really bad mate....

[@SchoolofWok]

Hahaha, he always says he is terrible with his chopsticks - Lee