Katsu Sauce
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 25mins
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- Serves
- 4
-
- Calories
- 335
A light and fragrant Japanese style curry sauce. Serve with fried bread crumbed chicken and rice. This recipe requires a ThermoResist Glass blender or hand blender to blend the sauce.
recipe updated Jan 22, 2025
Ingredients
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- Onion
- 140 g
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- Carrot
- 2
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- Ginger
- 10 g
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- Olive oil
- 2 tablespoons
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- Garlic clove
- 2
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- Curry powder
- 2 tablespoons
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- Garam masala
- 1 tablespoon
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- Coconut milk
- 400 g
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- Cornflour
- 1 teaspoon
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- Maple syrup
- 1 teaspoon
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- Dark soy sauce
- 2 teaspoons
Tools
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Cooking Chef XL
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Cooking chef xl bowl
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Glass thermoresist blender - cooking chef xl
Step preview
- Attach the Stir Tool and Stir Assist Clip
- Add olive oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted until hot - 1 min, 140°C, Stir 1
- Then add onion, carrot and ginger to the Cooking Chef XL Bowl
- Cook with splashguard fitted until soft - 4 min, 120°C, Stir 1
- Then add garlic clove, curry powder and garam masala to the Cooking Chef XL Bowl
- Cook with splashguard fitted until fragrant - 3 min, 110°C, Stir 1
- Then add coconut milk and cornflour to the Cooking Chef XL Bowl
- Remove the Stir Tool and Stir Assist Clip
- Attach the Creaming Beater
- Cook with splashguard fitted until thickened - 7 min, 105°C, Stir 1
- Then add maple syrup and dark soy sauce to the Cooking Chef XL Bowl
- Cook with splashguard fitted until thickened - 2 min, 105°C, Stir 1
- Let cool slightly
- Pour content of Cooking Chef XL Bowl into Glass thermoresist blender carefully
- Assemble the attachment to the machine
- Blend until smooth
- Serve