Yutaka offer a great range of oriental products and Katsu Curry is one of them. Here is a recipe for Vegan Aubergine and Sweet Potato Katsu Curry.

This recipe serves 4/5 people.

Ingredients

•  1 Large Onion (2 small red onions)
•  1 Tablespoon Vegetable Oil
•  Water 800ml
•  Yutaka Japanese-Style Curry Cube 100g
•  1 large aubergine
•  1 large sweet potato (I used 2 small sweet potatoes)
•  Plain flour 100g
•  Salt & Pepper
•  50g cornflour mixed with water (to form a paste; similar to egg consistency)
•  Yutaka Panko 200g (I think you don’t need the whole packet)
•  Olive oil

Method

• Sauce: Chop onion into small pieces. Add a little oil to the pan and gently fry the chopped onions on low heat until lightly browned. Add 800ml of cold water and bring to a boil. Turn the heat to medium and simmer for 7minutes. Then let the sauce cool down for a few minutes. Add 100G of Yutaka Curry into the sauce. Stir until fully dissolved. Simmer on low heat and stir until sauce thickens.
• Vegan Katsu: Cut the sweet potato and aubergine into half cm slices and season with salt and pepper. Cover in flour then dip into the cornflour mixture and then coat with Yutaka Panko. Add some oil to a pan and heat on medium. Shallow fry the sweet potato and aubergine until golden brown. Leave to drain on a paper towel. Serve with boiled rice and add the sauce above.

The Yutaka panko crumbs are light, crunchy and have a courser texture compared to normal breadcrumbs.

The sauce was so easy to make and it was full of flavour. In fact I think it tasted better than the Katsu curry you get in the restaurants. It had a rich warming flavour and  has a bit of spice to it too.

The Yutaka Japanese Curry on the Go is definitely a quick and easy way to have a delicious Katsu Curry at home.

A lot of the Yutaka products are available in Tesco and Sainsbury.

Neha