katsu curry sauce recipe no carrots Katsu curry sauce recipe

Embark on a culinary adventure and discover the secrets to crafting a truly exceptional Katsu Curry Sauce. This recipe will guide you through each step, ensuring a rich, flavorful, and satisfying dish that will impress your family and friends.

Katsu Curry Sauce Recipe

This image represents the final, delicious result of our Katsu Curry Sauce recipe. Imagine the aroma filling your kitchen as you prepare this culinary masterpiece.

Finished Katsu Curry Sauce ### Ingredients:

2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 inch ginger, grated
1 medium carrot, peeled and diced
1 medium potato, peeled and diced
4 cups chicken or vegetable broth
2 tablespoons curry powder (Japanese curry powder preferred)
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon honey or brown sugar (optional, for sweetness)
1 teaspoon turmeric powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper (optional, for heat)
Salt and pepper to taste
2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)

Instructions:

Prepare the Vegetables: Begin by prepping all your vegetables. Finely chop the onion, mince the garlic, grate the ginger, and dice the carrot and potato into small, even pieces. This ensures uniform cooking and a consistent texture in the final sauce.
Sauté the Aromatics: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant, being careful not to burn the garlic.
Cook the Vegetables: Add the diced carrot and potato to the pot and cook for about 5 minutes, stirring occasionally, until they begin to soften slightly. This step allows the vegetables to develop their flavors and contribute to the richness of the sauce.
Add Broth and Simmer: Pour in the chicken or vegetable broth, ensuring the vegetables are fully submerged. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the potatoes and carrots are tender. Simmering allows the vegetables to fully cook and the flavors to meld together beautifully.
Incorporate the Spices: Stir in the curry powder, soy sauce, Worcestershire sauce, honey (or brown sugar, if using), turmeric powder, cumin, and cayenne pepper (if using). Mix well to ensure all the spices are evenly distributed. Taste and adjust the seasoning with salt and pepper as needed. This is where the characteristic flavor of Katsu Curry Sauce develops. Adjusting the spices allows you to tailor the heat and sweetness to your preference.
Thicken the Sauce: Gradually whisk in the cornstarch slurry (cornstarch mixed with cold water) into the simmering sauce. Continue stirring until the sauce thickens to your desired consistency. This usually takes about 2-3 minutes. The cornstarch slurry acts as a thickening agent, creating a smooth and luscious texture.
Blend (Optional): For a smoother sauce, you can use an immersion blender to blend the sauce directly in the pot. Alternatively, carefully transfer the sauce to a regular blender and blend until smooth. Return the blended sauce to the pot. Be cautious when blending hot liquids.
Simmer and Serve: Simmer the sauce for another 5 minutes to allow the flavors to meld further and the sauce to thicken slightly more. Serve hot over crispy panko-crusted chicken or pork cutlets (Katsu), steamed rice, and a side of shredded cabbage.

Enjoy your homemade Katsu Curry Sauce! It’s a versatile and delicious dish that can be adapted to your liking. Feel free to experiment with different vegetables or levels of spiciness to create your perfect version.

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