Chicken katsu from Itsu 20-Minute Suppers: Eat Beautiful with Noodles, Grains, Rice and Soups (page 98) by Julian Metcalf and Blanche Vaughan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute soya milk for milk.

  • Beth891 on April 14, 2025

    This is a great katsu sauce recipe! I made it as a sauce for crispy chicken katsu so I made a few changes. I didn't add chilli, instead adding a small tsp of mild curry powder, I used milk with a chicken stock cube and added enough water until it was thin enough for sauce. I added a tsp of honey and added some salt and pepper to taste at the end (none earlier) and no coriander. It was delicious and I'd definitely make again.

  • sarahj22 on July 07, 2017

    I was a bit sceptical about the authors labelling this katsu when the chicken isn't breaded, but this still hits the spot flavourwise. A lovely alternative to a traditional katsu if you want something quicker and lighter.

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