Wagamama has given many something to smile about during lockdown, after the restaurant chain released a selection of some of their classic recipes to create at home.
Lockdown has meant many foodies across Edinburgh have been missing their favourite restaurants, and with lockdown extended for another three weeks, the day in which these venues will re-open creeps further and further away.
To combat these cravings, the company have taken to Instagram to provide fans with a step by step guide on how to put together dishes such as the chicken katsu curry, wok fried greens and soba style noodles.
You can watch the method with Wagamama Executive Chef Steve Mangleshot here:
Chicken Katsu Curry
The sauce: serves two
2–3 tablespoons vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
2.5cm piece of ginger, peeled + grated
1 teaspoon turmeric
2 heaped tablespoons mild
curry powder
1 tablespoon plain flour
300ml chicken or veg stock
100ml coconut milk
1 teaspoon light soy sauce
1 teaspoon sugar, to taste
The dish: serves two
120g rice (any rice will do!)
1 quantity katsu curry sauce
2 skinless chicken breasts
50g plain flour
2 eggs, lightly beaten
100g panko breadcrumbs
75ml vegetable oil, for deep-frying
40g mixed salad leaves
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