TeriyakiRoastiesKikkoman

Teriyaki Roasties With Katsu Curry

  • Medium
  • 01:10h
  • 20 ingredients

Ready to impress? These Teriyaki Roast Potatoes on a bed of creamy Katsu Curry are party food with a twist!
Unique, bold, and FULL of flavour, thanks to versatile, umami rich Kikkoman Teriyaki Marinade. Serves 6-8 as a side. Enjoy!

Serves: 6

Ingredients

For the potatoes

  • 2kg potatoes (Maris Piper of Kind Edwards)
  • 6 tbs vegetable oil
  • 4 tbs Kikkoman Teriyaki Marinade
  • Salt and pepper to taste

For the katsu curry

  • 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

To garnish

  • Fresh coriander leaves
  • Spring onion
  • Sesame seeds

Before you start

Preheat the over to 220ºC | Large pot | Deep roasting tray x2 | Large saucepan

Step 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

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 sauce
  • 1 tbsp brown sugar
  • 1 tbsp tomato paste
  • 400ml coconut milk
  • 300ml vegetable stock
  • Fresh coriander leaves
  • Spring onion
  • Sesame seeds

Step 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

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 sauce
  • 1 tbsp brown sugar
  • 1 tbsp tomato paste
  • 400ml coconut milk
  • 300ml vegetable stock
  • Fresh coriander leaves
  • Spring onion
  • Sesame seeds

Step 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

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 sauce
  • 1 tbsp brown sugar
  • 1 tbsp tomato paste
  • 400ml coconut milk
  • 300ml vegetable stock
  • Fresh coriander leaves
  • Spring onion
  • Sesame seeds

Step 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

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 sauce
  • 1 tbsp brown sugar
  • 1 tbsp tomato paste
  • 400ml coconut milk
  • 300ml vegetable stock
  • Fresh coriander leaves
  • Spring onion
  • Sesame seeds

Step 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

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 sauce
  • 1 tbsp brown sugar
  • 1 tbsp tomato paste
  • 400ml coconut milk
  • 300ml vegetable stock
  • Fresh coriander leaves
  • Spring onion
  • Sesame seeds