Teriyaki Roasties With Katsu Curry

Teriyaki Roasties With Katsu Curry

Okay, this one is genuinely ridiculous in the best possible way. We took two of our all-time favourite things, crispy roast potatoes and katsu curry, and just mashed them together, and honestly we're not sure why it took us this long. The potatoes get tossed in teriyaki before roasting so they come out sticky, golden, and a little bit caramelised, then you pour that creamy, fragrant katsu curry sauce all over the top. It's comfort food with a proper flavour punch. Make this on a Friday night and you will not regret it.

Cook: 70 min
Serves 6

Before You Start

  • Preheat oven to 200°C
  • 2x deep roasting trays
  • Large pot with lid
  • Hand blender
  • Microplane or fine grater

Ingredients

  • 2kg potatoes (Maris Piper of Kind Edwards)
  • 6 tbs vegetable oil
  • 4 tbs Kikkoman Teriyaki Marinade
  • Salt and pepper to taste
  • 1 tbsp vegetable oil
  • 1 onion
  • 1 carrot
  • 4 cloves of garlic
  • 2cm fresh ginger
  • 1 tsp ground turmeric
  • 2 tbsp curry powder
  • 4 tbsp plain flour
  • 1 tbsp Kikkoman Teriyaki Marinade
  • 1 tbsp brown sugar
  • 1 tbsp tomato paste
  • 400ml coconut milk
  • 300ml vegetable stock
  • Fresh coriander leaves
  • Spring onion
  • Sesame seeds

Method

1

Heat oil

  • Add the vegetable oil to your deep roasting trays and place in the oven to heat up while you boil the potatoes
2

Prep the potatoes

  • Peel and chop the potatoes into even sized chunks around 2 inches
  • Place in the pot and cover with cold salted water, cover and bring to the boil
  • once boiling, simmer for 8-10 minutes until the potatoes are beginning to soften
  • Drain and let steam dry for a few minutes
  • Return the potatoes to the pot and with the lid on, shake well to fluff up their edges for maximum surface area and crunch
3

Roast the potatoes

  • Carefully add the potatoes to the roasting trays (the oil should be hot and you should hear a sizzle) and turn each potato to coat in oil
  • Season with salt and pepper and roast for 30-35 minutes until getting crispy and golden
  • Drizzle over 4 tbsp Kikkoman Teriyaki Marinade and turn again to coat the potatoes
  • Place in the oven and roast again for a further 10-15 minutes until golden and caramelised but not burning
4

Make the curry

  • While the potatoes are cooking, thinly slice the onion and carrot
  • Peel and grate the garlic and ginger
  • Heat a saucepan over a medium heat with vegetable oil
  • Add the onion and carrot with a pinch of salt and cook for 7-8 minutes until soft and lightly caramelised
  • Stir through the tomato puree, garlic and ginger for 2 minutes, then add the turmeric, curry powder and plain flour
  • Stir in the Kikkoman Teriyaki Marinade and brown sugar until combined
  • Gradually add in the coconut milk and vegetable stock, stirring regularly, and bring to a low simmer for 3-4 minutes until thickened
  • Use a hand blender to blend until smooth
  • Taste and season to perfection with salt and pepper
5

Serve

  • Spoon the katsu sauce onto a warm serving plate (keeping any katsu sauce in a bowl or gravy boat for extra dipping and pouring), spoon over the teriyaki potatoes, sprinkle over lots of sesame seeds, sliced spring onion and fresh coriander and enjoy one of the best tasting spuds you’ll ever eat

Tips & Variations

  • Steam dry your potatoes: Don't skip the steam drying step after draining. The drier the potato, the crispier the roastie. We usually give them a good shake in the pan too to rough up the edges a bit.
  • Glaze timing matters: Add the teriyaki in the last 15 minutes of roasting, not before. Trust us on this one, we learned the hard way that it catches and burns if it goes on too early.
  • Make extra katsu: The curry sauce keeps brilliantly in the fridge for 3 days and is honestly amazing on everything. We've been known to eat it straight from the pan.

Why This Works

The trick is getting your oil properly hot before the potatoes go in, that's what gives you that shatteringly crispy outside. Then the teriyaki glaze goes on towards the end of roasting so it doesn't burn but still gets beautifully sticky. The katsu sauce ties everything together with that warm, slightly sweet curry flavour and it just works so well with the caramelised edges on the spuds.