How to make your favourite wagamama meals at home – from Katsu Curry to Chilli Ramen

The ultimate katsu sandwich, with a spicy curry mayo.

The great thing about a sando is how you can switch it up to suit your dietary requirements and taste. To make this vegetarian, why not use panko-coated deep-fried aubergine instead of chicken?

If you have some leftover katsu sauce, or have a jar of our wagamama katsu paste in your fridge, you could mix this with your mayo for the ultimate spread.

serves 2

Ingredients  

 Method

1. Take a chicken breast and slice in half across the middle, like a burger bun.
2. Place the egg, flour and panko breadcrumbs in three separate wide, shallow bowls. First coat the chicken in flour, then dip into the egg and finally cover inbreadcrumbs. 
3. Press the chicken into the breadcrumbs to ensure the meat is thoroughly coated and is nice and flat (the thinner the chicken breast, the quicker it will cook).
4. Place the oil in a saucepan over a medium heat and, when hot, shallow fry the breaded chicken for 3–4 minutes on each side. 
5. Transfer to a plate lined with kitchen paper to soak up the excess oil. If you haven’t already, cook your eggs until soft boiled.
6. Bring a saucepan of water to the boil and blanch the Savoy cabbage for 30 seconds, then plunge into ice-cold water for a minute, drain and set aside. 
7. Mix the mayonnaise with the curry paste until smooth and well combined.
8. Spread two slices of toasted brioche with the curry mayo and arrange on each plate. 
9. Layer with the Savoy cabbage, fried chicken and sliced egg and finish with a slice of toast on top.
10. Slice your sandos in half with a sharp knife and enjoy!

A classic dish that was loved by our guests for many years, now made vegan using tofu.

Serves 2

Ingredients  

 METHOD

1. Heat the oil in a frying pan and once hot, fry the tofu cubes until golden.
2. Remove with a slotted spoon and transfer to another plate lined with kitchen paper to drain any excess oil.
3. Cook the soba noodles according to the packet instructions. Divide between  two serving bowls, keeping the noodles to one side.
4. Place a wok pan on a medium heat and add the oil. Once hot, add the carrots, courgettes, onion, spring onion and mangetout and toss, then reduce the heat and add the tofu.
5. Add the chilli men sauce, then turn the heat down. Add the tomato and cook until the sauce simmers. Remove from the heat.
6. Add the tofu, vegetables and sauce to the opposite side of the bowl to the noodles.

 One of our original Wagamama restaurant dishes, updated for today.

Use rice stick noodles and tamari sauce instead of soy sauce to make the dish non-gluten and vegan 

Serves 2

Ingredients  

Method

1. Place the sun-dried tomatoes, miso paste, chilli paste and 30ml (1fl oz) of the vegetable stock in a deep bowl and, using a stick blender, make a smooth paste.
2. Blanch the longstem broccoli in boiling water for 2 minutes, then plunge into ice-cold water, drain and set aside.
3. Cook two portions of ramen noodles, following the instructions on the packaging and, once cooked, drain and divide between two ramen bowls.
4. Place a wok or large pan over a high heat, warm the oil and stir-fry the courgette, mangetout, leek, longstem broccoli, asparagus and beansprouts, tossing occasionally and ensuring the veg is caramelised but still firm. Add the soy sauce and give a final toss.
5. In a separate saucepan, place the remaining vegetable stock and bring it to a gentle simmer. Add the paste, whisking to ensure there are no lumps.
6. Ladle the hot stock over the noodles in each bowl, using chopsticks to separate the noodles and make a base. Add the stir-fried vegetables in a pile on top and garnish with spring onion and sesame seeds.

serves 2

Ingredients  

 Method

1. Place a frying pan over a medium heat, warm the oil and cook the bacon rashers on both sides until they are nice and crisp. 
2. Transfer to a plate lined with kitchen paper to soak up any excess oil. 
3. Set aside and keep warm.
4. Crack an egg into a bowl and whisk well. 
5. Add the egg to an oiled frying pan and stir like you are making an omelette.
6. Once the egg has just started to cook, place the roti on top so the two stick together.
7. Carefully flip the roti and egg over so that the roti warms in the pan, then transfer to a chopping board, egg-side up.
8. Repeat with the other egg and roti.
9. Drizzle the sriracha mayo over each roti, then add the spinach and bacon rashers.
10. Roll the rotis nice and tight, then cut in half, serve and enjoy

INGREDIENTS

METHOD FOR THE SAUCE  

1. Place the oil in a saucepan over a medium heat, and add the chopped onion, garlic and ginger and cook until softened.

2. Lower the heat, add the spices and cook for 2–3 minutes while stirring

 3. Add the flour and stir over the heat, then slowly add stock

4. Bring to a simmer and add the coconut milk, soy sauce and sugar, to taste.

5. Sieve the mixture for a smooth sauce

FOR THE CHICKEN 

1. Cut each chicken breast in half and open it out like a book, then put under clingfilm and flatten out with a rolling pin until its about 1cm thick. Then place flour, eggs and breadcrumbs in three separate bowls and dip each chicken breast first in flour, then egg and then breadcrumbs

2. Place the oil on a medium-high heat. Fry one coated breast at a time for 3–4 minutes on each side then transfer to a plate lined with baking paper

TO SERVE 

1. Spoon a portion of rice, cooked to packet instructions, onto two serving plates.

2. Slice the deep-fried chicken breasts into strips at an angle and arrange on top of the rice.

3. Ladle the curry sauce over the chicken and rice and place the salad on the side with a drizzle of dressing