Vegan Katsu Curry……..

I’m not sure if many of you are aware of this, but November is actually World Vegan Month. So what does being a Vegan entail? well, basically if you pledge to become a Vegan then you are making a lifestyle choice not to eat or drink any products coming from animals. So it is different from being a Vegetarian who do not meat as Vegans do not eat Meat, cheese, eggs or drink milk or any products containing any of these things….. you get the gist.

Now, many of you will probably recall me talking previously about my youngest child, Sonny, being cows milk intolerant. This is different to a Lactose intolerance which is a reaction to the sugars in milk. Sonny has what is known as a Cows Milk Protein Allergy (CMPA). Essentially what this means is that Sonny can’t eat or drink anything containing a milk product (believe me there is lot more than you would initially think) without it making him really quite poorly.

Whilst Sonny, is able to eat Meat without any associated illness, he does to a large extent follow a Vegan style diet.

To this end, I was delighted when we were asked to sample a recipe for a Vegan Katsu Curry as part of National Vegan Month.

Myself and my Husband and our two eldest boys, have all had a enjoyed Katsu curry in the past, but Sonny was never able to partake due to milk products being present in the sauce.

With Wagamama having recently launched its own take on a Vegan Japanese Katsu curry to much excitement,  Japanese food company http://www.yutaka.london has also created  a recipe allowing you to create your own Vegan Katsu curry at home.

The kit I was sent contained a packet of Yutaka Panko Breadcrumbs and a packet of Yutaka Japanese-Style Katsu curry sauce.

The recipe was so quick and easy and would make a perfect midweek meal as well as a weekend fake-away!

Firstly,  I chopped one large onion into small chunks and added to a saucepan with a little vegetable oil and fried off over a low heat until brown. Next I added 800ml of cold water. I brought the water to the boil and then turned it down to simmer for 7 minutes as the recipe dictated. Finally I added the Yutaka Katsu Curry sauce (100g) This comes in a stock cube style form and you simply add it to the pan, fully dissolve and simmer on a low heat until the sauce thickens. Now I must admit here, that I was a little worried as my sauce did not appear to be thickening and I thought I had perhaps added too much water. Everything was fine, however, it just took a little longer than I had expected it to, to thicken.

With regard to the actual Katsu part of the curry, I recommend using either sweet potato or aubergine slices, but I guess the possibilities are quite extensive and entirely up to you. On this occasion we choose to use sweet potato. Cut the vegetables into 1/2 cm thick slices and season with salt and pepper. Next coat them with plain flour. (I found it easier to have three bowls lined up for this part in a sort of production line) in the second bowl I had a mixture of corn flour mixed with water which is a substitute for egg which would normally be used for the purpose of allowing the breadcrumbs to stick. Finally dip your vegetable slices into the Panko Breadcrumbs and press down so that the breadcrumbs stick.

once coated, gently lower your breaded vegetable slices into a pan of hot oil (to check your oil is at the right temperature for cooking, drop a couple of breadcrumbs in and if they sizzle and float to the top, then your ready) and cook for a few minutes on each side or until golden brown. Once cooked, set aside on a paper towel to drain off any excess oil.

Then your ready to serve with the Katsu curry sauce and boiled white rice.

This recipe was really easy to use and the result was quite impressive. Initially I wasn’t sure if the sweet potato Katsu would be accepted by the boys as its something they’ve not tried before (me neither if I’m honest) but it really was quite delicious.

Panko breadcrumbs are different from ordinary breadcrumbs that I’ve used previously in that they absorb less oil and are a lot more crunchy!

We really enjoyed our Vegan Katsu curry and even Sonny got to experience his first try of it which I think, its safe to say was a success!

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We will definitely be making Vegan Katsu Curry again in the future and next time, I quite fancy shaking things up by doing it with a mixed vegetable medley….

If you would like more information or recipe ideas, then please visit http://www.yutaka.london

Why not give it a go for yourself? I’d love to know how you get on.

 

Sally x

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