Yasai Katsu Curry (vg) Yasai Katsu Curry (vg)
Yasai katsu curry (Vg) is a popular plant-based dish at Wagamama. This dish is a favorite for both vegans and non-vegans. This dish features crispy, breaded vegetables on a bed of rice, topped with a rich and flavorful Japanese curry sauce. It’s a delicious alternative to the traditional Katsu Curry. If you love yasai katsu curry (vg) and want to make this fabulous dish at home, this guide will show you exactly how to recreate this vegan masterpiece in your kitchen.
For the Yasai Katsu Curry (vg) For the Yasai Katsu Curry (vg)
1. Vegetables for Katsu
To make the vegetable katsu, you will need:
Sweet potato: A naturally sweet and hearty vegetable.
Aubergine (eggplant): Adds a slightly smoky flavor and a soft texture.
Butternut squash: Offers a rich, slightly nutty flavor.
2. Panko Breadcrumbs
Panko breadcrumbs are essential for getting that extra-crispy coating typical of Katsu dishes. These Japanese-style breadcrumbs are lighter and crispier than regular breadcrumbs, making them ideal for frying or baking.
3.Sticky Rice
Sticky, short-grain rice is typically served with Yasai Katsu Curry to balance out the strong flavors of the curry and the crispy katsu.
Prepare the Yasai Katsu Curry (vg) Prepare the Yasai Katsu Curry (vg)
Step 1: Prepare the Vegetables
Start by prepping the vegetables. Slice the sweet potato, aubergine, and butternut squash into thick, even rounds or wedges. This will ensure that the vegetables cook evenly and remain sturdy enough to hold the crispy panko coating.
Step 2: Coat the Vegetables in Panko
For the breadcrumb coating:
Flour: Lightly dust the vegetable slices with all-purpose flour.
Plant-Based Milk: Dip each piece into a bowl of plant-based milk (such as almond, soy, or oat milk).
Panko Breadcrumbs: Finally, coat the vegetables with panko breadcrumbs, pressing them in to ensure they stick.
Step 3: Fry or Bake the Katsu
You can choose to either fry or bake the breaded vegetables:
2.Baking: For a healthier alternative, preheat your oven to 200°C (400°F), place the breaded vegetables on a lined baking sheet, and bake for 20-25 minutes, flipping halfway through.
For the Curry Sauce For the Curry Sauce
Curry powder
Onion
Garlic
Ginger
Japanese curry powder
Prepare the Vegan Curry Sauce Prepare the Vegan Curry Sauce
Step 1: Prepare the Vegetables
Start by prepping the vegetables. Slice the sweet potato, aubergine, and butternut squash into thick, even rounds or wedges. This will ensure that the vegetables cook evenly and remain sturdy enough to hold the crispy panko coating.