wok from home | summer edition | season finale
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yep you read right. tonight is the season finale of wok from home, summer edition. with our doors re-opening across the uk + our camera woman returning to her glamourous day job working on movie sets, steve’s decided to hang up his tiny spatula, while he helps our kitchens get back to putting bowls on benches
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we want to say a massive thank-you to everyone who has ‘wok’d from home’. seeing your wagamama creations brought us a lot of joy + we hope it brought you some too. wok from home will be back later this year under a slightly different guise, so stay tuned for info on this 👀
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for now, it’s time for steve to finish how he started, with katsu curry of course. but this time, it’s naked!
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the sauce | serves two
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2–3 tbsp vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
2.5cm piece of ginger
1 tsp turmeric
2 tbsp mild curry powder
1 tbsp plain flour
300ml chicken or veg stock
100ml coconut milk
1 tsp light soy sauce
1 tsp sugar, to taste
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the dish | serves two
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120g rice (any rice will do!)
1 quantity katsu curry sauce
2 skinless chicken breasts
40g mixed salad leaves
2 carrots
1 cup edamame beans
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the salad dressing
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1 garlic clove, crushed
2 finely chopped shallots
2.5cm piece of ginger grated
1 1⁄2 tbsp rice wine vinegar
1 tbsp tomato ketchup
1 tbsp water
100ml vegetable oil
3 tbsp light soy sauce