Simple Gluten Free Katsu Sauce

26th April 2020
Blog post

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!!

simple gluten free katsu curry


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!

Freeze Me!!

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

Prep Time5 minutes
Cook Time30 minutes
Servings: 6 people (at least!)
Course: Main Course
Cuisine: Japanese



  • 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.
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Want some more meal ideas? Click here to see my list!

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