Katsu Sauce

5 from 6 votes

An oh so tasty, yet super simple katsu sauce recipe. Made with 10 everyday ingredients and just 20 minutes of cooking and prep time.

Prep Time5

Cook Time20

Course: Main Course

Cuisine: Japanese

Servings:

Calories: 122kcal

Author: Helen

Make the slurry by mixing the cornflour and water in a small jug or bowl.
3 tablespoon cornflour/cornstarch, 6 tablespoon water
Place a pan on a medium to high heat and pour in the oil.
1 tablespoon oil
Add the onion when the oil is hot and fry for a few minutes until translucent.
1 onion
Add the carrot and fry for a couple more minutes.
2 medium carrots
Stir in the curry powder, garlic powder, salt (note 3) and garam masala if using.
2.5 tablespoon curry powder, salt, 1 teaspoon garlic powder, ½ teaspoon garam masala
Pour on the stock and simmer for 7-10 minutes until the carrots are tender.
800 ml chicken or veg stock
Add the slurry, stir until thickened and add the honey. Pour on a little more stock if the sauce seems too thick.
1.5 tablespoon honey
Serve immediately, or strain through a sieve if you prefer a smooth consistency.

I like to use S&B curry powder because it is sweeter than regular curry powder and gives the sauce an authentic Japanese katsu sauce flavour, but other curry powders are also fine to use.
The amount of salt required will vary depending on the saltiness of the stock used. Add to taste. I add around ½ tsp.
You can use fresh or powdered chicken stock. You can also use veg stock to make the sauce vegetarian or vegan.