Menu Close

Wagamama Forecasts A Nationwide Heatwave With The Launch Of Their Hot Katsu Curry!

By David Saunders, Health Editor | UPDATED: 08:28, 26 June 2020

wagamama yesterday announced the launch of the HOT Katsu curry after the dish was successfully trialled at their innovative test kitchen.

Last week the Duchess of Cambridge, Kate Middleton, told the world how she and her daughter Princess Charlotte love a hot curry but can they handle this?

The limited edition dish will be exclusively available for nationwide delivery with Deliveroo for a month (October) after the successful trials of the dish led to demands for its return.

The hot katsu curry – the fiery version of their most popular and iconic dish – will be rolled out as a delivery option exclusively with delivery partner Deliveroo.

Last year wagamama created the dish for the first time as an alternative to their most famous and successful dish. The katsu curry has been on the wagamama menu with the same recipe since the brand launched in 1992.

The chicken katsu curry has become the most popular dish at wagamama and the pan Asian restaurant created the extra hot version of their classic dish to meet the growing demand for spicy alternatives.

The dish will be available nationally for one month  (October 2019) in chicken, vegetable and vegan versions and, if successful, could become a permanent feature on their Deliveroo delivery menu.

The hot Katsu dish came about after trips to Japan where Katsu curries are served with varying degrees of heat depending on the customer preference. Executive Chef, Steve Mangleshot, created the spicy version after one of these trips and after months of testing, wagamama, found the perfect recipe.

The hot katsu curry was last year tested at wagamama test kitchen ‘Noodle Lab’ in Dean Street, Soho, London. wagamama’s Noodle Lab is open to the public and is where they focus on innovation. The hot katsu proved to be a massive success with guests there.

Andre Johnstone from wagamama, said: “Our Executive Chef Steve has been raving about hot Katsu sauce from his visits to Japan for years and when we tried it out on some customers at our Noodle Lab in Soho the reaction was so positive we had to do something with this. National Katsu Curry day felt like the perfect opportunity to test out this spicy version nationwide and give all our customers the chance to taste what Steve has been has created.”.

Steve Mangleshot, Executive Chef at wagamama said: “In Japan, I love how even the Katsu curry sauce is customisable based on preference for heat. The katsu curry has been on the menu since 1992 and there is no way we would change that. You can still get our classic katsu but for those chilli lovers out there this gives them something different with an interesting new flavour profile.”

Deliveroo said: “We know Deliveroo customers love to turn things up a notch when it comes to the heat of their food. Now Katsu fans can enjoy this eye-watering revved-up classic in the privacy of their own homes without having to worry about crying in front of other diners.”

wagamama: our story and our food ‘kaizen’, meaning ‘good change’ is the philosophy that sits right at our heart. It shapes every dish we create, and pushes us to find better ways in all that we do. We’re restless spirits, forever creating and making things better.

We’ve been practising kaizen since 1992, when we opened our first doors in London’s Bloomsbury. Inspired by fast-paced, Japanese ramen bars and a celebration of Asian food, wagamama burst into life. We set out to create a unique way of eating; bringing the fresh, nourishing, flavours of Asia to all.

A warming bowl of bold ramen, teppan dishes griddled to perfection or if you would rather rice, you’re in luck – our menu features many Japanese favourites. Fresh, authentic menus that are updated seasonally. wagamama is a staple of modern Asian cuisine

In the name of kaizen, our standards are high. Our ingredients are cooked fresh, served fresh. Every bowl and plate that we fill with them is served as soon as it’s ready. The colours and aromas, flavours and spices are always at their best when they touch your table.

Leave a Reply