Go Back
Golden, crispy bread crumbed seitan cutlet with a rich, sweet Japanese curry sauce
Seitan Katsu Curry
Golden, crispy bread crumbed seitan cutlet with a rich, sweet Japanese curry sauce
Print Recipe Pin Recipe
Total Time 1 hour
Course Main Course
Cuisine Japanese
Servings 4

Ingredients
  

For the seitan-

  • 90 g Vital wheat gluten flour
  • 30 g Plain flour
  • 170 ml Water
  • 1 tsp Salt
  • 1 tsp Sage
  • 1 tsp Black pepper
  • 1 tsp Garlic powder
  • 1 tbsp Vegan chicken stock powder
  • 2 tbsp Nutritional yeast

For the panko coating

  • 100 g Plain flour
  • 180 ml Water
  • 100 g Panko breadcrumbs

For the sauce-

  • 1 Onion
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • 1 tsp Turmeric powder
  • 1 tsp White sugar
  • 1 tsp Salt
  • 1 tbsp oil for frying
  • 2 tbsp Mild curry powder
  • 300 ml Vegan chicken stock
  • 150 ml Coconut milk
  • 1 tbsp Soy sauce

Instructions
 

  • To make the sauce fry the onions in oil until soft.
  • Add the ginger paste, garlic paste, turmeric, curry powder, salt and sugar, stir to coat the onions.
  • Add the stock and coconut milk and simmer on low whilst you get started on the seitan.
  • In a large mixing bowl add all of the seitan ingredients and mix until a ball is formed.
  • Knead the dough on a floured surface for 1 minute, roll into a ball.
  • Cut the ball into 4 equal pieces and flatten and stretch each piece into a cutlet shape.
  • Get four pieces of tin foil big enough to fit the seitan pieces in to fold into a parcel.
  • Oil the foil and wrap the pieces up individually into a parcel.
  • Add the foil parcels into a steamer and steam for 20 minutes.
  • Once steamed remove the seitan from the foil and leave to cool whilst you set up the breading station.
  • Grab two shallow bowls and add the panko breadcrumbs to one and mix the flour and water in the other.
  • Dip each seitan into the flour, coat in breadcumbs and shallow fry until golden.
  • At this point you can blend your curry sauce or leave it unblended if you like.
  • Serve the katsu cutlet on a bed of rice and drizzle on your curry sauce!

Notes

Flavouring seitan- When the seitan is steamed some of the flavour is lost so be sure to over season the mix so it stays flavoursome once steamed.
Vegetable curry- Another way katsu curry is served is with carrot and potato in the sauce, if you like you can add this element by adding pre cooked carrot and potato after blending the sauce and warm to heat the vegetables all the way through.