Katsu Curry Sauce: What It Is and How to Make It

Katsu curry sauce is a mild, sweet and savoury Japanese curry sauce made from onion, carrot, garlic, ginger, curry powder and stock, thickened with a little flour. It is poured over breaded chicken or pork, rice and vegetables. You can make a smooth, pourable version at home in about 20 minutes.

Most recipes online copy the Wagamama version and skip the basics. This guide covers what the sauce is, what goes in it, how to make it with or without coconut milk, what to serve it with, and how to store it.

What is katsu curry sauce?

Katsu curry sauce is the pourable Japanese curry served with a breaded cutlet, rice and vegetables. It is thick, glossy and mild, with a sweet and savoury base rather than heat. The flavour comes from softened onion and carrot, curry powder, soy sauce and a touch of sweetness.

The name gives away the history. “Katsu” is short for “katsuretsu”, a Japanese version of the English word “cutlet”. Japanese curry itself arrived from Britain during the Meiji era, carried in by the British Navy, and the curry powder behind it held spices first traded from India. So a plate of katsu curry links three cuisines.

The sauce is not meant to be spicy. If you want more kick, you add chilli or extra curry powder yourself.

What is katsu curry sauce made of?

Katsu curry sauce is made of a few everyday ingredients: aromatics, curry powder, a thickener and stock. Here is a base recipe for four servings. Most of these are Asian store-cupboard staples you can keep year-round.

What is the difference between katsu sauce and katsu curry sauce?

Katsu sauce and katsu curry sauce are two different things, which trips a lot of people up. Katsu sauce, also called tonkatsu sauce, is a thick, dark, tangy brown sauce used as a dip for breaded cutlets. It sits closer to a fruity brown sauce or barbecue sauce.

Katsu curry sauce is the mild yellow curry sauce poured over the whole plate. When a UK menu says “katsu”, it almost always means the curry sauce, not the dip.

How to make katsu curry sauce

Make katsu curry sauce by softening the vegetables, toasting the spices, then building a smooth sauce with stock. It takes about 20 minutes start to finish.

1. Heat the oil in a pan over medium heat. Add the onion and carrot and cook for about 8 minutes, until soft and starting to caramelise at the edges.
2. Add the garlic and ginger and cook for 1 minute.
3. Stir in the curry powder and turmeric and cook for 1 minute, so the spices toast.
4. Add the flour and stir for another minute to coat.
5. Pour in the stock a little at a time, stirring so no lumps form. Add the soy sauce and honey.
6. Simmer for 15 to 20 minutes, until thick enough to coat a spoon but still pourable.
7. For a silky finish, blend the sauce smooth with a hand blender, or push it through a sieve.

With or without coconut milk

You can make katsu curry sauce with or without coconut milk. The Wagamama-style version stirs in about 100 ml of coconut milk near the end for a creamier, rounder sauce. Leave it out for a lighter, more traditional sauce built on stock alone. Both work, so pick the texture you prefer.

Gluten-free and vegan swaps

You can make the sauce gluten-free or vegan with simple swaps. For gluten-free, use tamari in place of soy sauce and a gluten-free flour or a little cornflour to thicken. For vegan, use vegetable stock and swap the honey for maple syrup or sugar. The method stays the same, and it pairs well with crisp tofu, which you can get right by following our guide on how to cook tofu so it’s crispy.

What to serve with katsu curry sauce

Katsu curry sauce works with far more than chicken. Serve it over:

• Breaded chicken (chicken katsu) with sticky rice. For the crispest cutlet, use panko breadcrumbs rather than standard crumbs.
• Breaded pork (tonkatsu), the traditional pairing.
• Crisp tofu or breaded aubergine for a meat-free plate.
• Prawns or a firm white fish.
• Thick udon noodles, poured over as curry udon.
• Roast or steamed vegetables, as a simple pour-over sauce.

It is best spooned over a bowl of short-grain rice. If you want it just right, see how to make sushi rice, or browse the full Tiger Tiger rice range.

How to store, freeze and reheat katsu curry sauce

Store katsu curry sauce in a sealed tub in the fridge for up to 3 days, or freeze it for up to 3 months. It thickens as it cools, so when you reheat it on the hob, add a splash of water or stock and warm it gently until pourable again. It reheats well, which makes it worth cooking a double batch.

Shop-bought vs homemade katsu sauce

Shop-bought katsu sauce is quicker, and homemade gives you control. Jars, sachets and curry blocks all save time, but many carry more sugar and salt than a scratch sauce. Making your own lets you set the sweetness, the heat and the thickness, and it uses store-cupboard ingredients you likely already have.

Frequently asked questions

What is katsu curry sauce made of?

Onion, carrot, garlic, ginger, curry powder and stock, thickened with flour, with soy sauce and a little honey for balance. Some versions add coconut milk for a creamier finish.

What is the difference between curry sauce and katsu curry sauce?

Katsu curry sauce is a specific mild, sweet Japanese curry sauce served with a breaded cutlet. A general curry sauce can be any style or heat level, from Indian to Chinese takeaway.

Is katsu curry sauce spicy?

No. It is mild and sweet by design. Add extra curry powder or chilli if you want more heat.

Can you make katsu curry sauce without coconut milk?

Yes. Build the sauce on stock alone for a lighter, more traditional result. Coconut milk only makes it creamier.

Is katsu curry sauce gluten-free?

Not always, because soy sauce and plain flour contain gluten. Swap in tamari and a gluten-free thickener to make it gluten-free.

How long does katsu curry sauce keep?

Up to 3 days in the fridge in a sealed tub, or up to 3 months in the freezer.

Serving katsu curry on your menu?

Tiger Tiger supplies the building blocks of a good katsu sauce, curry powder, soy sauce, coconut milk and rice, in bulk to restaurants, takeaways and retailers across the UK. Browse the canned and store-cupboard range, or open a trade account to order by the case.