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this delicious katsu curry is done the wagamama way, simply cook with your favourite protein and rice to enjoy this iconic restaurant dish at home.
chilli rating – medium – 2, wok from home, from bowl to soul since 1992, suitable for vegetarians
Storage
Store in cool dry place, away from direct sunlight.
Once opened use immediately.
For best before see base of box.
Preparation and Usage
Tips, tricks + hacks
For a true Wagamama style dish make sticky rice. Press into a small dish + turn out
Add some Japanese pickles for a restaurant style katsu
Katsu Paste: Water, Onion Purée, Dark Soy Sauce (10%) [Water, Soybeans, Wheat, Salt], Ginger Purée (6%), Demerara Sugar, Modified Maize Starch, Garlic Purée, Rapeseed Oil, Turmeric, Sugar, Coriander, Salt, Rice Flour, Acidity Regulator (Citric Acid), Colour (Plain Caramel), Onion Powder, Fenugreek, Cumin, Tomato Powder, Cayenne Pepper, Cinnamon, Yeast Extract, Dextrose, Garlic Powder, Fennel, Bay Leaf, Natural Flavouring, Chillies, Mango Powder, Ginger, Black Pepper, Cassia, Cardamom, Turmeric Extract, Cloves, Fenugreek Seeds, Coriander Seeds, Green Cardamom, Star Anise, Oregano, Nutmeg, Panko Breadcrumbs: Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Wheat Dextrose, Salt Salad Dressing: Rapeseed Oil, Water, Rice Vinegar, Light Soy Sauce (10%) (Water, Soy Extract (Water, Soybean, Salt), Salt, Glucose, Spirit Vinegar), Spirit Vinegar, Dark Soy Sauce (8%) (Water, Salt, Colour (Plain Caramel), Sugar, Soybean, Wheat), Sugar, Shallots (5%), Ginger Purée, Garlic Purée, Salt, Tomato Purée, Modified Maize Starch, Stabiliser (Xanthan Gum), Acidity Regulator (Citric Acid), Preservative (Potassium Sorbate), White Pepper
| Case Size | 6 |
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Sold By - British Chemist
Sale!
Sold By - British Chemist
Sold By - British Chemist
Sold By - British Chemist
Sale!
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