One of the purest joys of all the extra time spent indoors is definitely the top-notch snacks coming out of people's kitchens, appearing on their Instagram accounts, and of course making their way into their bellies. Now's the ideal time to whip up that dish you've been dying to master, and with the friendly help of a beloved British chain, it's time to master a classic dish. Wagamama has shared a recipe for Tonkatsu Curry and is your mouth watering? I do.
The restaurant has long been a favorite among British residents and is known for its fusion cuisine. One of Wagamama's most famous delicious dishes is the fried pork chop, a recipe for which Wagamama's executive chef Steve Mangleshot shares on Instagram and YouTube. The recipe he offers is a chicken version of fried pork chops, and you can make it with sweet potatoes or eggplant to make it friendly to the plant-based person in your life.
If sharing the recipe for one of their most popular dishes isn't generous enough, Wagamama just goes out of their way to do the little things and let us in on the secrets of salad dressing, too. Oh, you know that guy. The perfect condiment with sour, salty and sweet flavors that you won’t get tired of eating. Yes, that's it.
See the full ingredients list and recipe for the famous Tonkatsu Curry below.
raw material
Sauce – Serves 2
- 2–3 tablespoons vegetable oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 2.5cm ginger slices, peeled + grated
- 1 teaspoon turmeric
- 2 tablespoons light curry powder
- 1 tablespoon plain flour
- 300ml chicken or vegetable stock
- 100ml coconut milk
- 1 teaspoon light soy sauce
- 1 teaspoon sugar, to taste
This dish – Serves 2
meat eater
- 120g rice (any rice will do!)
- 1 serving of fried pork cutlet curry sauce
- 2 skinless chicken breasts
- 50g plain flour
- 2 eggs, lightly beaten
- 100g panko bread crumbs
- 75ml vegetable oil, for frying
Vegetarian/Vegan
- 120g rice (any rice will do!)
- 1 serving of fried pork cutlet curry sauce
- 1 eggplant/sweet potato
- 100g plain flour (50g for dusting and 50g for batter)
- 150ml water
- 100g bread crumbs
- 75 ml vegetable oil, for frying
method
step 1
Fry the chopped onions, garlic and peppers in vegetable oil until soft. Make sure the pot is on low to medium heat to avoid burning anything.
Step 2
Add the spices and cook over medium-low heat until fragrant.
third step
Add the flour to the pan and cook it a bit, this batter will make your sauce thick and silky.
the fourth step
Add the stock little by little, stirring in the coconut milk. Finally add sugar and soy sauce. Leave to boil.
the fifth step
Strain through a sieve to make it super smooth.
How to create a pane
step 1
Add the chopped meat/vegetables to the flour.
Step 2
Coat in egg (or, if you are vegetarian, in a batter made of 50 g flour and 150 ml water)
third step
Throw in panko bread crumbs
the fourth step
Fry both sides evenly until crispy
Serve
Pile the rice generously onto a plate, add fried chicken or vegetables, serve with a little slaw on the side, and pour the curry sauce over the top.
