Yasai Katsu Curry from Wagamama features crispy, golden-breaded vegetable cutlets served over a bed of fluffy white rice, all generously smothered in a rich and savory Japanese-style curry sauce, delivering a comforting blend of crunchy textures and hearty flavors.
Equipments
- Saucepan
- Frying pan
- Baking sheet (optional for keeping cutlets warm)
- Mixing bowls
- Whisk
- Cutting board
- Chef’s knife
- Shallow plates (for breading)
- Slotted spoon or tongs
- Rice cooker or pot (for cooking rice)
- Paper towels (for draining cutlets)
- Measuring cups and spoons
Ingredients
- 1 large sweet potato
- 1 medium eggplant (aubergine)
- 1 large carrot
- 1 cup (120g) plain flour
- 2 large eggs
- 2 cups (120g) panko breadcrumbs
- Salt
- Black pepper
- Vegetable oil (for frying)
- 2 cups (380g) Japanese short-grain rice
- For curry sauce:
- 1 tablespoon vegetable oil
- 1 large onion
- 2 cloves garlic
- 1-inch piece ginger
- 2 medium carrots
- 1 apple
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 2 tablespoons plain flour
- 3 cups (720ml) vegetable stock
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon ketchup
- 1 tablespoon mirin (optional)
- Salt
- Black pepper
When selecting vegetables like sweet potato, eggplant, and carrot for Yasai Katsu Curry, choose firm, fresh produce to ensure a crispy cutlet texture after frying. Panko breadcrumbs are essential for achieving that signature golden crunch, while Japanese short-grain rice provides the perfect fluffy base to complement the curry. Use vegetable oil with a high smoke point to fry the cutlets evenly without burning. For the curry sauce, balancing curry powder, garam masala, and soy sauce will help replicate the rich and savory flavor authentic to this dish. Your homemade Yasai Katsu Curry from Wagamama will deliver the comforting blend of textures and hearty flavors found in the original restaurant menu.
Instructions
- Peel and slice sweet potato, eggplant, and carrot into 1/2-inch thick pieces.
- Season vegetable slices with salt and black pepper.
- Prepare three shallow plates: one with flour, one with beaten eggs, one with panko breadcrumbs.
- Dredge each vegetable slice in flour, dip in egg, and coat in panko breadcrumbs.
- Heat vegetable oil in frying pan to 350°F (175°C).
- Fry breaded vegetables in batches until golden and crispy, 2-3 minutes per side.
- Transfer fried cutlets to paper towels to drain excess oil.
- Keep fried cutlets warm on a baking sheet in a low oven (optional).
- Rinse and cook Japanese rice in rice cooker or pot as per package instructions.
- Dice onion; mince garlic and ginger; dice carrots for sauce; peel and grate apple.
- Heat 1 tbsp vegetable oil in a saucepan over medium heat.
- Sauté onion until soft and golden.
- Add garlic, ginger, and carrot; cook 2-3 minutes.
- Stir in curry powder and garam masala; cook 1 minute.
- Sprinkle in 2 tbsp flour, stirring for 1 minute.
- Gradually whisk in vegetable stock until smooth.
- Add grated apple, soy sauce, honey, ketchup, and mirin (if using).
- Simmer curry sauce 15-20 minutes, until thickened; season with salt and black pepper.
- Remove curry sauce from heat and blend until smooth (optional, for silky texture).
- Plate cooked rice, arrange crispy vegetable cutlets on top.
- Generously ladle hot curry sauce over cutlets and rice.
- Serve immediately.
Substitution
Yasai Katsu Curry from Wagamama copycat menu combines crispy vegetable cutlets with a flavorful Japanese curry, creating a hearty and satisfying dish. If you can't find Japanese short-grain rice, sushi rice or medium-grain rice can be substituted to maintain a sticky texture. When frying cutlets, ensure the oil temperature stays around 175degC (350degF) to achieve a golden, crispy crust without absorbing too much oil. If mirin is unavailable, a mix of white wine and a pinch of sugar can replicate its mild sweetness and acidity in the curry sauce. Your cutlets can be kept warm on a baking sheet in a low oven while preparing the curry or rice to ensure everything is served hot and fresh.
Tips
Maintaining the oil temperature at around 350degF (175degC) is crucial for achieving perfectly crispy Yasai Katsu cutlets without sogginess or excessive oil absorption. Using Japanese short-grain rice ensures a sticky, fluffy texture that pairs well with the curry sauce; rinse the rice thoroughly before cooking to remove excess starch. When preparing the curry sauce, gradually whisk the vegetable stock into the roux to avoid lumps and create a smooth, velvety consistency. Keep your cutlets warm on a baking sheet in a low oven if cooking in batches to preserve their crispiness before serving.
Nutritions
Yasai Katsu Curry from Wagamama provides a balanced nutritional profile combining crispy vegetable cutlets rich in fiber and vitamins from sweet potato, eggplant, and carrot with the complex carbohydrates of Japanese short-grain rice. The curry sauce contains antioxidants and anti-inflammatory compounds from spices like curry powder and garam masala, alongside vitamin-rich ingredients such as onion, garlic, ginger, and apple. Protein is modestly supplied by eggs used in the breading process, while frying in vegetable oil adds a source of fats, essential for energy and nutrient absorption. Your meal offers a comforting, nutrient-dense option suitable for those seeking plant-based dishes with diverse flavors and textures.
Storage
Store leftover Yasai Katsu Curry components separately for optimal freshness: place cooled crispy vegetable cutlets in an airtight container lined with paper towels to absorb moisture, and refrigerate for up to 2 days. Keep the curry sauce in a sealed container and the cooked rice in another, both refrigerated, to maintain quality for 3-4 days. When reheating, gently warm the curry sauce on the stove and crisp the cutlets in a preheated oven or frying pan to restore their texture before combining with heated rice.
Variation or Alternatives
Try swapping the sweet potato for butternut squash or pumpkin to add a subtle sweetness and creamier texture to your Yasai Katsu Curry. Instead of deep-frying the cutlets, you can bake them at 400degF (200degC) on a lined baking sheet for 20-25 minutes to make a lighter, less oily version. Incorporate a splash of coconut milk into the curry sauce for a richer, creamier consistency and a slight tropical twist. For your rice, mixing in a handful of cooked edamame or peas adds color and a boost of protein to complete your meal.
Allergies
Yasai Katsu Curry contains common allergens such as eggs used in the breadcrumb coating and wheat found in both the panko breadcrumbs and plain flour. Soy sauce in the curry sauce may also pose a risk for those with soy allergies or gluten intolerance if not using a gluten-free variety. Before enjoying this dish, ensure you are not allergic to these ingredients to keep your meal safe and enjoyable.
Why this recipe?
The Yasai Katsu Curry from Wagamama offers a harmonious blend of crispy vegetable katsu paired with rich, savory Japanese curry, delivering a satisfying plant-based option for curry enthusiasts. Its use of fresh, vibrant vegetables combined with authentic spices provides a unique flavor profile that appeals to both vegetarians and meat-eaters seeking a wholesome yet indulgent meal. You will appreciate the balance of textures and comforting warmth that makes this dish a standout in Asian-inspired cuisine. Replicating this recipe at home allows you to control ingredients while enjoying the same delicious experience that has made it a fan favorite.