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Crispy sweet potato perfection achieved!|Sauce recipe is absolutely spot on!|Kids loved this veggie version!|Restaurant quality curry at home!|Sweet potato stays perfectly tender inside!|Making this weekly now definitely!|Sauce freezes beautifully for later!|Better than takeout honestly impressed!
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Sweet Potato Katsu Curry Recipe
Learn how to make Wagamama's famous Sweet Potato Katsu Curry at home! This quick and easy recipe shows you how to cook crispy panko-coated sweet potato with authentic katsu curry sauce. Perfect weeknight dinner recipe.
Prep
25 mins
Cook
35 mins
Serve
4
Kcal
485
<ul class="ingredients-main-list"><li class="ingredients-single-item">2 large sweet potatoes (about 800g), peeled and cut into 2cm thick rounds</li><li class="ingredients-single-item">100g plain flour</li><li class="ingredients-single-item">2 large eggs, beaten</li><li class="ingredients-single-item">150g panko breadcrumbs</li><li class="ingredients-single-item">500ml vegetable oil for deep frying</li><li class="ingredients-single-item">300g jasmine rice</li><li class="ingredients-single-item">2 tbsp vegetable oil</li><li class="ingredients-single-item">1 large onion, finely diced</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">2 tbsp fresh ginger, grated</li><li class="ingredients-single-item">2 tbsp curry powder</li><li class="ingredients-single-item">1 tbsp garam masala</li><li class="ingredients-single-item">1/2 tsp turmeric</li><li class="ingredients-single-item">2 tbsp tomato paste</li><li class="ingredients-single-item">400ml coconut milk</li><li class="ingredients-single-item">300ml vegetable stock</li><li class="ingredients-single-item">2 tbsp soy sauce</li><li class="ingredients-single-item">1 tbsp mirin (or rice vinegar as alternative)</li><li class="ingredients-single-item">1 tbsp honey</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">2 spring onions, finely sliced</li><li class="ingredients-single-item">1 tbsp sesame seeds</li><li class="ingredients-single-item">Fresh coriander leaves for garnish</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Start by cooking your jasmine rice according to package instructions. Rinse 300g of rice under cold water until the water runs clear, then cook in 450ml of boiling water for 12-15 minutes until tender. Set aside and keep warm while you prepare the curry and katsu.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Peel your sweet potatoes and cut them into rounds approximately 2cm thick. Pat them completely dry with kitchen paper - this is crucial for achieving that perfect crispy coating later on.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Set up your breading station with three shallow dishes: one with plain flour, one with beaten eggs, and one with panko breadcrumbs. This assembly line approach will make the coating process much smoother.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Heat 2 tablespoons of vegetable oil in a large saucepan over medium heat. Add your finely diced onion and cook for 5-6 minutes until softened and translucent. The onion should be golden but not browned.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant. You'll know it's ready when the aromatic oils are released and fill your kitchen with that beautiful smell.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Stir in the curry powder, garam masala, and turmeric, cooking for 30 seconds until the spices become fragrant. This toasting process is essential for developing deep, complex flavours in your curry base.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Add the tomato paste and cook for another minute, stirring constantly to prevent it from sticking to the bottom of the pan. The paste should darken slightly and become more concentrated.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Gradually pour in the coconut milk while stirring continuously, followed by the vegetable stock. Add the soy sauce, mirin, honey, and salt. Bring the mixture to a gentle simmer and let it bubble away for 15-20 minutes until it thickens to a lovely coating consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> While your curry simmers, heat the vegetable oil for frying to 180°C in a deep, heavy-based pan or deep fryer. If you don't have a thermometer, test with a small piece of bread - it should sizzle and turn golden in about 30 seconds.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Take each sweet potato round and coat it thoroughly: first in flour, shaking off any excess, then dip in the beaten egg, ensuring complete coverage, and finally roll in the panko breadcrumbs, pressing gently to help them adhere.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4> Carefully lower 3-4 pieces of coated sweet potato into the hot oil at a time - don't overcrowd the pan as this will lower the oil temperature. Fry for 3-4 minutes until golden brown and crispy, turning once halfway through.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4> Remove the katsu pieces with a slotted spoon and drain on kitchen paper for 30 seconds to remove excess oil. The coating should be beautifully golden and crispy while the sweet potato inside remains tender.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4> Taste your curry sauce and adjust seasoning if needed - you might want a touch more honey for sweetness or a pinch of salt. The sauce should be rich, aromatic, and have a lovely golden colour from the turmeric and coconut milk.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4> To serve, place a generous portion of fluffy jasmine rice in each bowl, arrange the crispy sweet potato katsu pieces alongside, and ladle over the fragrant curry sauce. Garnish with finely sliced spring onions, a sprinkle of sesame seeds, and fresh coriander leaves for that authentic Wagamama presentation.</li></ol>
FAQ for
Sweet Potato Katsu Curry Recipe
What ingredients are used in Sweet Potato Katsu Curry Recipe from Wagamama?
Key ingredients include sweet potatoes, panko breadcrumbs, coconut milk, curry powder, garam masala, jasmine rice, and fresh aromatics like ginger and garlic for an authentic Japanese-style curry experience.
How to cook Sweet Potato Katsu Curry Recipe from Wagamama at home?
Learn how to cook Wagamama Sweet Potato Katsu Curry Recipe from Wagamama by coating sweet potato rounds in flour, egg, and panko, then deep-frying until golden. Prepare the curry sauce with coconut milk and spices, then serve over jasmine rice.
What's the perfect oil temperature for crispy katsu coating?
Heat oil to 180°C for perfectly crispy katsu. Test with bread - it should sizzle and turn golden in 30 seconds. Maintain this temperature to ensure the panko coating becomes golden and crunchy.
Can I make katsu curry sauce without coconut milk?
While coconut milk creates the authentic creamy texture and mild sweetness, you can substitute with whole milk or cream mixed with vegetable stock, though the flavour profile will differ from traditional katsu curry.
How long should sweet potato katsu be fried for optimal results?
Fry sweet potato katsu for 3-4 minutes total, turning once halfway through. The coating should be golden brown and crispy while the sweet potato inside remains tender. Don't overcrowd the pan.
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.