Sweet potato Katsu curry *easy


In the mood for some Katsu and can’t be bothered making the stock? Thankfully it can be bought and it’ll be as damn good as the restaurant. Bae felt like making Katsu, so thats what you can make this week if you’re starting to miss eating out during this weird isolation/pandemic period….You can buy the Katsu stock cubes in Sainsburys or Tesco’s the brand we got in Sainsbury’s was the YUTAKA brand they used to have another but no longer sell it. So far these have been the best keeping with restaurant resemblance so I definitely recommend.

Ingredients:

  • Sweet potato x 3
  • Panko (breadcrumbs)
  • Flour
  • Plant milk
  • Rice
  • Vegetable oil

Seasonings:

  • Paprika
  • Garlic powder
  • Tumeric
  • Ground coriander
  • Coarse black pepper

Sauce:

  • Katsu curry cubes – YUTAKA brand
  • Chopped garlic clove
  • Red onion
  • Red chilli’s
  • Spring onion

Skin and wash sweet potatoes and slice into quarter thick slices.

To prepare the batter sift 1/2 cup flour with the seasonings listed above and mix into the flour before adding the milk and mix again.

The batter mix should thicken slightly to a pancake consistency and not be lumpy, it shouldn’t slide off the sweet potato when u dip it in the batter.

Cover the sweet potatoes then roll in the panko before transferring to the hot oil in the pan and fry until golden crispy on both sides. this should take about 2-3 mins depending how hot your oil is. Let them rest on grease paper or kitchen roll/paper towels.

While you’re frying these your rice should be washed and boiling so its ready when you’ve completed the Katsu process.

The sweat potato pieces should be golden and crunchy like this. If the sweet potato isn’t cooked your oil probably wasn’t hot enough when you put them in the pan/fryer. The oil should have tiny bubbles when it’s hot enough before frying anything. This ensures all food is cooked through.

The sauce is prepared as the last step before ready to serve.

To prepare your Katsu sauce roughly chop 1 clove of garlic, a small red onion. Thinly slice the red chillies and the spring onion (we used one) and add to a pot with a little bit of oil until they soften slightly after maybe 2 minutes. Now for how many stock cubes add 2-4, depending how many people your feeding into a pot with plant milk or water. Feel free to add carrots and other veg to enhance the flavour of these stock cubes but the sauce was great with this simple blend for a ready made cheat code.

Serving: rice of choice basmati, easy cook whatever you’ve been able to get at the store these days etc and veg of choice. We had spinach cooked in some butter and garlic and boiled tenderstem broccoli. Pour the Katsu sauce over your golden crunchy sweet potatoes. Dig in.

xNatsu


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