Cauliflower Katsu Curry



Sauce (2 servings):

1/2  Large Onion

Vegetable Oil

300ml - 400ml Water (if prefer less salty sauce, go with more water)

50g Yutaka Japanese-Style Curry (half pack)

Cauliflower Katsu

One cauliflower

Salt & Pepper

50g Plain Flour

Large Egg, whisked 

Yutaka Panko

Deep frying oil




  1. Chop Onion into small pieces.
  2. Add a little oil to the pan.
  3. Gently fry chopped onions on low heat for a few minutes or until lightly browned
  4. Add 300ml to 400ml of water and bring to boil (use more water if prefer less salty sauce).  Simmer for a few minutes. 
  5. Break 50g of Yutaka Curry (half pack) into small pieces and add into the pot. Simmer for about 7 minutes or unitl sauce thickens. Stir constantly to prevent burning. 


Katsu - Deep Frying:

  1. Cut cauliflower to 2cm thick slices, make sure the florets attached to the core
  2. season the cauliflower slices with salt & pepper
  3. Coat the cauliflower with plain flour, then dip in the egg, and lastly coat with panko
  4. Add oil to frying pan and bring the heat to 170*C. Oil is ready when it sizzles. 
  5. Deep fry the cauliflower for 3-5 minutes or until cooked through
  6. Serve with steam rice & edamame beans and the sauce.