Breaded Fillet Katsu Curry with Broccoli and miso sesame dipping sauce (Vegetarian)

Cooking Time
60 Minutes
Portions
4

Ingredients

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  • g Garden Gourmet breaded fillets
  • g onions, sliced
  •   tbsp vegetable oil
  • g cloves of garlic, crushed
  •   tbsp medium curry powder
  •   tbsp plain flour
  • g honey
  •   tbsp of mirin
  •   tbsp reduced salt light soy sauce Broccoli with miso sesame dipping sauce
  •   tbsp sesame seeds
  •   tbsp reduced salt light soy sauce
  •   tbsp caster sugar
  •   tbsp Japanese rice vinegar
  •   tbsp mirin
  •   tbsp sweet white miso
  • g tender stem broccoli spears, trimmed

  • 1

    Step 1

    To make the Katsu sauce, fry the onions in the vegetable oil for 10 to 15 minutes until soft. Add the garlic and fry for 5 minutes. Stir in the curry powder, plain flour and 1.5 litres of water.
  • 2

    Step 2

    Season and simmer for 15 minutes, then whizz in a blender. Strain into a clean pan, then stir in the honey, the mirin and soy sauce. Keep warm.
  • 3

    Step 3

    To make the miso sesame dipping sauce, in a small frying pan, slowly toast the sesame seeds over a low heat until golden for 5 minutes. Save some of the seeds to decorate, and grind the remainder in a pestle and mortar (or in the small bowl of a food processor) until fine. Mix in the soy, sugar, vinegar, mirin and miso then set aside.
  • 4

    Step 4

    To cook the broccoli, bring a pan of water to the boil and blanch the broccoli for 2-3 minutes, or until just tender. Drain, transfer to a serving platter, sprinkle over the reserved sesame seeds and serve alongside the dipping sauce.
  • 5

    Step 5

    Place the breaded fillet onto a lined baking tray and bake at 180°C from frozen 12-15 minutes, from defrosted 9-12 minutes.
  • 6

    Step 6

    Slice and serve with the sauce, rice, broccoli and miso sesame dipping sauce
  • 7

    Step 7

    Try adding sliced spring onion and chopped coriander to the rice. This katsu curry recipe goes really well with steamed coconut rice.

Ingredients

  • 10 g Garden Gourmet breaded fillets
  • 5 g onions, sliced
  • 2 tbsp vegetable oil
  • 12 g cloves of garlic, crushed
  • 2.50 tbsp medium curry powder
  • 2.50 tbsp plain flour
  • 20 g honey
  • 5 tbsp of mirin
  • 2 tbsp reduced salt light soy sauce Broccoli with miso sesame dipping sauce
  • 6 tbsp sesame seeds
  • 1 tbsp reduced salt light soy sauce
  • 2 tbsp caster sugar
  • 2 tbsp Japanese rice vinegar
  • 2 tbsp mirin
  • 2 tbsp sweet white miso
  • 800 g tender stem broccoli spears, trimmed