Simple Gluten Free Katsu Sauce
My Gluten Free Katsu curry is here!!! I am ashamed to say that I hadn’t tried Katsu until the grand old age of 19 when I went to uni and discovered Wagamama’s. There is no going back.
Haven’t tried it yet either? It’s a kind of sweet, curried, delicious sauce and is the perfect accompaniment to breaded chicken, grilled veggies or whatever takes your fancy to be honest!!
As with 99% of my recipes, the ingredients are all very basic. To make it gluten free, make sure you use gluten free stock cubes/pots and gluten free soy sauce. Here’s a pic of everything you need (yep, that’s it!!):
If you’re wondering what the yellow powder is in my spice pot, its asafoetida! It’s basically an equivalent of onion & garlic because, sadly, they’re two ingredients I still cannot tolerate. If you’re the same, you can buy asafoetida in the usual spice section of any supermarket – its bright yellow so you won’t miss it!
Warning: do not open the bottle and smell it because it does not smell nice but I promise its the perfect base to any spice mix.
I Buy Breaded Chicken… shh!!
This recipe is just for the sauce. As always, I wanted this meal to be super easy so pour my homemade sauce onto pre-breaded chicken, grilled chicken or sometimes even to dip my chicken nuggets in it!
If you want to make your own breaded chicken, there’s TONS of recipes online – the only adaptation you have to make for gluten free is to use gluten free bread!
In the spirit of making this super easy, I make our Katsu sauce in massive batches. I keep 1 or 2 portions in a jar in the fridge, portion up the rest and freeze them. It defrosts really well.
Ps. I think I might need a proper label maker…
Gluten Free Katsu
- 1 small courgette – or half a large one
- 1 apple – I used Cox but any apple will be fine I'm sure!
- 2 small carrots – or 1 large!
- 1 onion – optional
Spice Mix (if you haven't got any of these, use 5 tsp of mild curry powder)
- 1 tsp ginger – fresh or dried
- 1 tsp turmeric
- 2 tsp cumin
- 2 tsp corriander
- 2 tsp chilli powder – to your taste!
- 3 cloves of garlic or 1 tsp of asafoetida – to your taste!
- 700 ml chicken stock – I use 1 and a half stock cubes/stock pots with 700ml of water
- 2 tbsp honey
- 2 generous tbsp gf soy (aka tamari)
- Chop all the veg into small cubes – as small as possible.
- Add to a saucepan with all the spices and a little spray of oil.>Use a saucepan, not a frying pan as you're about to put quite a lot of stock in it!
- Cook on a medium temperature for 5 mins, until the veg starts to soften.>If the veg is just sticking to the bottom of the pan and you're not keen on adding more oil, add a dash of water.
- Add the "Other" ingredients (gf soy, honey and stock) and stir through.
- Simmer for 25-30mins, or until the veg is really really soft! The liquid will reduce by at least half.
- Transfer to a blender and whizz until smooth. >Remember, if your blender hasn't got a steam valve, you'll need to wait for the mix to cool before blending (if you don't, the lid for the blender will get suctioned on and its impossible to remove!!)
- If your sauce is a little too thin, pour back into the saucepan and boil until thick.
Want some more meal ideas? Click here to see my list!