wok from home is back for veganuary + this time we're on the road. watch as our global head chef teaches youtuber/politician/historian/sporting icon + leader of the NDL, @Niko how to make a vegan yasai katsu

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yasai katsu recipe:
sauce
2 tbsp. vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
2 pieces of ginger, peeled + grated
1 tsp. turmeric
2 tbsp. mild curry powder
1 tbsp. plain flour
300 ml veg stock
100 ml coconut milk
1 tsp. light soy sauce
1 tsp. sugar, to taste
1 tbsp wagamama firecracker sauce (or to taste)

veg
120g rice
1 katsu curry sauce
1 aubergine/sweet potato
100g plain flour (50g for dusting, 50g for your batter)
150ml water
100g panko crumbs
75ml vegetable oil, for deep frying

directions
fry the finely chopped onion, garlic, + chilli in vegetable oil until soft. ensure the pan is on a low to medium heat to avoid burning anything
add your spices + cook on a low to medium heat until fragrant
add the flour to the pan + cook it off a bit, it's this roux which will make your sauce deliciously thick + silky
add the stock bit by bit, stirring as you go, followed by your coconut milk. finish with your sugar + soy sauce. Leave to simmer
strain through a sieve to make it super smooth
toss the chopped veg in flour
coat in the batter you have created from the 50g of flour and 150ml water
toss in panko crumbs
fry evenly on both sides until crisp
to serve, generously heap the rice onto your plate, add the fried, pop a little dressed salad on the side, + liberally pour the curry sauce on top - from a height if you like