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Gluten Free Katsu

Prep Time5 mins
Cook Time30 mins
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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