Yutaka Katsu Curry recipe*

Yutaka ingredients
Everyone’s favourite Wagamama’s meal is katsu curry and I’m ashamed to say that I’ve never even tried it! That’s why I was really pleased to receive some ingredients from Yutaka with everything I needed to create my very own homemade katsu curry. Anyone who knows me knows that I’m not a cook at all (understatement of the century) and so, after work last Monday, my boyf and I headed to the kitchen to make a Yutaka Katsu Curry.

Katsu curry

Ingredients (serves 4)

1 large onion
1 tablespoon vegetable oil
800ml water
Yutaka Japanese style curry
Steamed white rice
Chicken breast
Salt and pepper
Plain flour
Yutaka Panko


There are two parts to this recipe – the chicken katsu and the sauce – and there are two ways to cook the chicken – deep fry or oven cook. I decided to go for oven cooked.

Chicken katsu

1. Season the chicken with salt and pepper
2. Coat the chicken with plain flour
3. Dip the chicken in egg and then coat with Yutaka Panko (I was an absolute pro at this part and started to think that Japanese cookery may be an undiscovered talent of mine!)
4. Cook in the over at 200 degrees (180 for fan assisted ovens like mine)


1. Chop the onion into small pieces (as small as you possibly can!)
2. Add oil to a frying pan and heat the pan
3. Fry the onions on a low heat until lightly browned
4. Add the water and bring to the boil
5. Turn the heat down to medium and simmer for seven minutes before letting the sauce cool
6. Add the Yukata Curry into the sauce and stir until it’s all dissolved
7. It will seem very thin at first but simmer on a low heat and stir until the sauce thickens
8. Add the chicken to the sauce and serve with rice

To be honest, it was SUPER EASY compared to a lot of other recipes I’ve tried and quite quick, the curry was really tasty and I would definitely make it again.

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2 Responses

  1. Jack says:

    I’ve been simmering thos sauce for 20 minuets and it still hasn’t thickened. It’s still like water.

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