About this recipe: This is how you can make the Japanese katsu curry served in Wagamama. The MAJOR flavours are contributed by the liquorice root and star anise. My husband could hardly tell the difference between the home-made one and the Wagamama-one. My 22-month-old baby girl absolutely loved it!
You may prefer to add certain spices at different stages and/or in different order based on your personal/regional preferences. I tried to make this Japanese curry the Maharashtrian (Indian) way and the results were great. This recipe is intended as a guide. I use dark muscovado sugar in place of jaggery, and molasses, golden syrup etc should also do the job.
This recipe serves about 4 people. As you probably know, if you want to scale up, best not to increase the amount of various spices, but rather increase the amount of onions, tomato purée and creamed coconut (along with water, salt and sugar).
My 22-month-old baby girl loved it, coz she had a big bowl of rice with it! My husband could hardly tell the difference between the home-made one and the one served in Wagamama. - 12 Dec 2014