Katsu Curry Sauce

This recipe makes 

4 servings at 2pp/approx.80kcal per portion

or

2 generous servings at 5pp/approx.200kcal per portion


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You Will Need: (For 2-4 servings)


1 tablespoon mild Curry Powder

3 tablespoons Cornflour

2 tablespoons Soy Sauce

2 tablespoons Mirin

1 teaspoon artificial granular sweetener

250ml water

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Using an accurate measuring spoon, measure the curry powder into a cold saucepan.

Add the cornflour.

Measure the soy sauce and mirin into the pan.

Whisk all the ingredients together, making sure that the cornflour is fully dissolved. This ensures no lumps.

Add the cold water and mix thoroughly.

Put the pan on the hob and bring to the boil on a medium heat, whisking or stirring constantly until it thickens.


It should be thick enough to coat the spoon.


Now you have a wonderful sauce with many applications....read on!


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How to use your Katsu Sauce:


Serve traditionally, pouring over breadcrumb-coated chicken breasts, goujons or tofu and serve with rice.

You can bake the chicken or fry in frylight oil to keep propoints to a minimum.


You can make breadcrumbs from WeightWatchers white bread.


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Make butternut squash 'Chips' and use the katsu curry sauce as a dipping sauce.


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Add as a finishing touch to stir-fried noodles and vegetables.


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