How to make your favourite wagamama meals at home

Now you can make wagamama meals at home: Chain shares recipes for meals ‘with a twist’ including a chicken katsu SANDWICH, moyashi soba and a chilli tofu ramen in new cookbook

  • Wagamama has launched a new recipe book featuring their classic meals
  • Many have twists on their recipes, including a chicken katsu curry sandwich  
  • Other recipes include moyashi soba, tofu chilli men and a bacon roti wrap

From katsu curry to chilli ramen, wagamama has become a staple of the British high street since in launched nearly 30 years ago.

And now the Japanese-inspired chain has shared how to make its most famous recipes from home.

The restaurant has shared twists on their famous dishes in a new book –  wagamama your way: fresh, flexible recipes for body + mind – available now for £20. 

Each of the 70 recipes can be made plant-based, reflecting the drive towards a less meat-filled diet.

From vegan katsu curry and vegetarian firecracker to mandarin + sesame salad, prawn tempura ramen, and sticky mushroom and squash stir fry, expect to find new variations on wagamama favourites as well as nourishing quick eats and soulful comfort food.

Here, FEMAIL reveals four of their delicious recipes.

chicken katsu sando 

The ultimate katsu sandwich, with a spicy curry mayo.

The great thing about a sando is how you can switch it up to suit your dietary requirements and taste. To make this vegetarian, why not use panko-coated deep-fried aubergine instead of chicken?

If you have some leftover katsu sauce, or have a jar of our wagamama katsu paste in your fridge, you could mix this with your mayo for the ultimate spread.

serves 2


  • 1 large chicken breast fillet
  • 1 free-range egg, lightly beaten
  • 25g (1oz) plain flour
  • 50g (2oz) panko breadcrumbs
  • 100ml (3½fl oz) vegetable oil, for frying 
  • 40g (1½oz) Savoy cabbage
  • 40g (1½oz) kewpie mayonnaise
  • 1 teaspoon curry paste
  • 4 brioche slices, toasted
  • 2 soft-boiled free-range eggs, sliced in half


A classic dish that was loved by our guests for many years, now made vegan using tofu.

Serves 2


  • 250g (9oz) firm tofu, cut into 2.5cm (1in) cubes
  • 150ml (5fl oz) vegetable oil (for frying the tofu)
  • 150g (5oz) soba noodles
  • 30ml (1fl oz) vegetable oil
  •  1 carrot, cut into 1cm (1/2 in) cubes
  • medium tomato, cut into 8 pieces 
  •  ½ courgette, cut into 2.5cm (1in) thick cubes
  • 1 small red onion, sliced into 3mm (⅛in) slices
  • 4 spring onions, cut into 2.5cm (1in) pieces
  • 60g (2oz) mangetout, sliced
  • 500ml (18fl oz) chilli men sauce 



moyashi soba 

 One of our original Wagamama restaurant dishes, updated for today.

Use rice stick noodles and tamari sauce instead of soy sauce to make the dish non-gluten and vegan 

Serves 2


  • 45g sun-dried tomatoes
  • 1/2 tablespoon miso paste
  • 1 teaspoon chilli paste
  • 800ml (28fl oz) vegetable stock
  • 4 longstem broccoli, trimmed
  • 2 nests ramen noodles
  • 1 tablespoon vegetable oil
  • 2 spring onions, topped, tailed and sliced at an angle
  • 1 tablespoon sesame seeds
  • ½ courgette, sliced lengthways and into
  • large chunks
  • 50g (2oz) mangetout, trimmed
  • ¼ leek, sliced lengthways and into
  • large chunks
  • 4 asparagus, sliced at an angle
  • 150g (5oz) beansprouts
  • 3 tablespoons soy sauce


Bacon roti wrap 

serves 2


  • 1 tablespoon oil
  • 4 back bacon rashers
  • 2 free-range eggs
  • 2 roti
  • 2 tablespoons sriracha mayo
  • 20g (¾oz) baby spinach, washed




 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


1. Place the oil in a saucepan over a medium heat, and add the chopped onion, garlic and ginger and cook until softened.

2. Lower the heat, add the spices and cook for 2–3 minutes while stirring

 3. Add the flour and stir over the heat, then slowly add stock

4. Bring to a simmer and add the coconut milk, soy sauce and sugar, to taste.

5. Sieve the mixture for a smooth sauce


1. Cut each chicken breast in half and open it out like a book, then put under clingfilm and flatten out with a rolling pin until its about 1cm thick. Then place flour, eggs and breadcrumbs in three separate bowls and dip each chicken breast first in flour, then egg and then breadcrumbs

2. Place the oil on a medium-high heat. Fry one coated breast at a time for 3–4 minutes on each side then transfer to a plate lined with baking paper


1. Spoon a portion of rice, cooked to packet instructions, onto two serving plates.

2. Slice the deep-fried chicken breasts into strips at an angle and arrange on top of the rice.

3. Ladle the curry sauce over the chicken and rice and place the salad on the side with a drizzle of dressing

The new book brings the wagamama story up to date, with all-new healthy recipes that reflect their ethos of flexitarian meals, plant-based ingredients and Asian flavours, emphasising wagamama’s drive for positive eating and positive living, inclusivity and wellbeing

 Taken from wagamama your way, published by Kyle Books, priced £20. Photography: Howard Shooter

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