Katsu sauce
Serves: people
Ingredients
- 2 tsp Olive oil
- 1 Banana shallot diced
- 2 clove Garlic minced or grated
- 10 g Fresh ginger 1 tbsp, grated
- 1 Carrot small, peeled and grated
- 1 tsp Mild curry powder
- 1 tsp Ground Turmeric
- 100 ml Vegetable stock
- 400 ml Coconut milk
- 2 tsp Light soy sauce
- Sea salt to taste
- Cracked black pepper to taste
Method
- Heat the olive oil in a small saucepan over medium heat.
- Add the banana shallot, garlic, fresh ginger, and grated carrot. Cook for 2–3 minutes until softened and fragrant.
- Add the spices and cook for another minute.
- Add the soy sauce and coconut milk.
- Pour in the vegetable stock and bring to a gentle simmer.
- Cook for 20 minutes until the carrot is soft and the sauce has reduced slightly.
- Blend until smooth if preferred.