Kitchen thermometer This really takes a lot of the fear out of shallow-frying for me, (see below!). I have a thermometer from Thermapen ( which was a gift - see sponsored recipe here) which I really love, but any kitchen thermometer will be fine. This allows you to get the oil up to the correct temperature for frying, then monitor it as you cook in case it rises or drops. Keep a close-fitting lid close by, in case the oil should catch fire. If you don't have a lid, a baking tray would do. One very important thing to note is that Sushi does NOT mean Fish. It’s the most common misconception about sushi and one that even I’ll admit, I fell prey to for a long time. It actually means Rice. Yes, seriously. So if you’re not a big fan of fish… it doesn’t matter! There’s sushi with lots of different meats and vegetables too. So get yourself down to a Yo! Sushi restaurant and give it a try, you might surprise yourself! This isn't exactly health-food... I do give some instructions below for making this in an air-fryer or baking in the oven, but there's something extra special about a fried version and if this is an occasional treat, I say go for it! Jump to:

The beauty of this recipe is that it is actually two different recipes that can be used independently. This curry sauce is just like the kind that goes with fish and chips, so if you want the perfect homemade fish and chip curry sauce, try the recipe below. My favourite brand of tofu is ToFoo, as it is pretty much ready-to-cook, with no pressing or waiting around required. You do still need to pat it dry, but it doesn't need pressing. Use long-handled tongs or a large slotted spoon to get your tofu in and out of the oil, and allows excess oil to drain. Tongs A good pair of tongs are very useful for getting the tofu in and out of the hot oil... please be careful! I like these from OXO. In Japan katsu curry sauce is commonly made with instant curry roux which contains curry powder, oil and other seasonings. It's likely you'll need to venture into an Asian grocery sauce to buy curry roux outside of Japan, but fortunately, a tasty katsu sauce can be made without curry roux and this tasty recipe will show you how.

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Melt the butter in a large saucepan or frying pan and sweat the diced onions until they are cooked through. Place a frying pan on a medium to high heat and add oil. Add the onion when the oil is hot and fry for a few minutes until translucent. Then add the carrot and fry for a couple more minutes. 3. Simmer In recent years katsu curry has gained popularity outside of Japan and is enjoyed in western countries like the US, Australia and UK where it is one of the most popular dishes in the British Asian restaurant Wagamama. Pour enough oil into a large saucepan or high-sided frying pan to come to a depth of 2cm. Heat over a medium-high heat to 170ºC (or until a few breadcrumbs dropped in start to sizzle in a few seconds). Line a large baking tray with kitchen paper. Using a slotted spoon, carefully lower ½ the crumbed mushrooms into the hot oil and fry for about 3 minutes, turning halfway, until tender, crisp and deep golden. Once ready, transfer to the kitchen paper-lined tray with the slotted spoon. Repeat the process with the remaining mushrooms.

Smooth or chunky - the choice is yours. I prefer a chunkier texture so I leave the onions and carrots in, but you can strain them through a sieve at the end if you prefer a smooth consistency. If you buy another brand like Cauldron, you will need to press it beforehand. There's a handy guide here from the BBC about how to do that. Lidded frying pan A good quality frying pan that is fairly deep is important for shallow frying. Always make sure you have a tight-fitting lid close by, so if your oil was to start smoking or a fire started, you could immediately remove it from the heat and put the lid on. I like this lidded sauté pan from Circulon. Use just 1-2cm oil, and make sure it comes no more than half way up the sides of the pan, so there is room for it to bubble up the sides. Panko breadcrumbs Whilst I often make my own breadcrumbs, saving crusts of bread in the freezer then popping them all into the food processor whenever I have it out, for this recipe I really do recommend getting hold of some proper panko breadcrumbs if you can.Lime, spring onions, fresh coriander, sesame seeds You can garnish your katsu curry however you like. For me, spring onions and lime are a must and the others are nice if I have them handy, but it is entirely up to you! Equipment If sharing the recipe of one of their most popular dishes isn't generous enough, Wagamama has only gone and sweated the small stuff and let us in on the secret to that salad dressing, too. You know the one: that perfectly acidic, salty, sweet-tasting dressing that you just cannot get enough of. Rice: Japanese short-grain rice is my go-to, but basmati, jasmine or brown rice will also work well.