It changed (in the UK) just over a year ago. They claim it is back to their original recipe - and call it an improvement on the previous outsourced version. Many of their customers seem to disagree (search Twitter/Facebook for "katsu change") and have stopped visiting as a result. I can only assume this was a commercial decision - it is cheaper for Wagamama to make this new sauce, even taking lost business into account.
Does anyone who works (or has worked) at Wagamama in the UK have any idea what actually happened and why?
posted by hjd
on Jun 19, 2014 -
What can I use as a vegetarian substitute for duck pan juice so that I can make a tasty fruity sauce for my halloumi? [more inside]
posted by Helga-woo
on Aug 7, 2012 -
I have a terrific jar of a sort of paste that my husband made from dried New Mexico and guajillo chiles that were skinned, seeded, reconstituted, blended into a puree, then strained (or perhaps run through a food mill - I was asleep). I'd like to use this paste as an ingredient in an awesome red enchilada sauce. Do you have recipes to share?
posted by ersatzkat
on Jun 7, 2012 -
My neighbors gave me a jar of homemade chocolate / fudge sauce for my birthday. (Good neighbors aren't they?) I need ideas on how to use it. [more inside]
posted by mightshould
on May 23, 2012 -
What are your best dips to go with raw or steamed vegetables? As part of bringing lunch to work everyday, I'd like that many of those lunches consist of raw or steamed vegetables with a simple sauce or dip. I'm very open-minded to ethnic flavors, spiciness, sweet and umami flavors... surprise me! My preferred vegetables are bell peppers, cucumber, and broccoli, but you are welcome to convince me of other optimal pairings. [more inside]
posted by whatzit
on Jun 6, 2011 -
Our CSA gave us 2 1/2 pounds
of extremely hot peppers, mostly naga jolokia. I'd like to make a hot sauce that I can give away at Christmastime. What do I need to know to make a sauce that will keep unrefrigerated? I'm open to other applications as well. [more inside]
posted by hydrophonic
on Oct 31, 2010 -
Cooking puzzle: Help me nullify the acidity of tomato sauce (and heartburn) in this recipe I've concocted. [more inside]
posted by zeek321
on Jun 26, 2008 -
I would like a recipe for a low fat white sauce to use as sauce for pizza crusts. I suppose I could buy some pre-made lowfat Alfredo, but I would prefer to make it from scratch. It needs to be fairly thick to not run off of the pie whilst baking/eating. I'm planning on using Mozarella, mushrooms, and chopped/cooked spinach as a topping. Any suggestions?
posted by sharksandwich
on Feb 21, 2005 -
What do you put in your red sauce? I like mine, but I think I want to try out some elements from yours. Please tell me how you make it.
posted by Mayor Curley
on Feb 17, 2005 -