I am usually wary of attempting a recreation of someone’s favourite restaurant meal, especially without the benefit of a proper recipe. But, when the request is being made by my dearest darling daughter, in her birthday week, how can I refuse?
So, yesterday afternoon I got stuck into the kitchen, making Chicken Katsu with curry sauce and sticky rice, which she had eaten at Wagamamma. The boys wisely disappeared to a forest somewhere in search of mushrooms (for all I know they went to the movies, because they returned empty-handed), leaving me to work through a three-page recipe (including the method).
On a trip to Tokyo a few years ago I had eaten Katsu for lunch. Basically, it’s deep-fried chunks of chicken, and the version we had was quite delicious. The Wagamamma version calls for frying entire chicken breasts that have been crumbed with panko.
The curry sauce includes Granny Smith apples and bananas, which made me a bit dubious about the whole thing. Basically, anyone who doesn’t like the taste of cooked banana in their dinner would be in trouble.
Overall, the meal was a success, and the sauce actually worked well (banana and all), although the husband irritatingly pointed out that perhaps I should have had the sauce around the sticky rice, rather than spooning it over the crispy chicken, thereby making it soggy.
Um, yes, but thank goodness we weren’t planning a mushroom risotto for dinner.
{ 2 comments… read them below or add one }
Hi Andrea, which recipe are you using? I have the original from wagamama, if you’d like it!
Yes, please!
Thank you so much!