Recipes
Wagamama-Inspired Recipes
Our own original recipes, inspired by dishes on the Wagamama menu - not Wagamama's actual recipes, which aren't public. Search any dish from the menu below to see if we've written a homemade recreation for it yet.
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Type or pick any dish from the 74-dish menu we track. If we've written a recreation, you'll get the full recipe right here - if not, you'll get that dish's real, verified menu data instead of a guess.
Home-Style Chicken Ramen
Inspired by Wagamama's Grilled Chicken Ramen - our own original recipe, not Wagamama's actual preparation.
A rich, savoury chicken broth with crispy-skinned chicken thigh, noodles and a soft-boiled egg.
Ingredients
- 2 chicken thighs, skin on
- 1.2L good chicken stock
- 2 tbsp soy sauce
- 1 tbsp miso paste
- 1 clove garlic, grated
- 1 tsp grated ginger
- 2 nests ramen noodles
- 2 soft-boiled eggs, halved
- Handful beansprouts
- 2 spring onions, sliced
- Chilli oil, to serve
Method
- Pan-fry the chicken thighs skin-side down until crisp, then finish in the oven at 200°C for 15 minutes. Rest, then slice.
- Warm the stock with soy sauce, miso, garlic and ginger - don't let it boil hard, or the miso turns bitter.
- Cook the noodles separately according to the pack, then divide between two bowls.
- Ladle over the broth, top with sliced chicken, egg halves, beansprouts and spring onion.
- Finish with chilli oil to taste.
Variations
- No time to make stock? A good shop-bought chicken stock works fine here - just taste before adding extra soy, since brands vary in saltiness.
- Swap the chicken for pork belly, or leave it out and add extra egg and greens for a vegetarian version (use a vegetable stock and miso in place of chicken stock).
As written, this recipe contains gluten (noodles, soy sauce), egg, soya and may contain sesame depending on your chilli oil. Always check your specific ingredient brands.
See the real Grilled Chicken Ramen's tracked price, calories and Wagamama-sourced allergen data on our dish guide.
Chicken Teriyaki Donburi
Inspired by Wagamama's Chicken Thigh Teriyaki Donburi - our own original recipe, not Wagamama's actual preparation.
Pan-fried chicken thigh glazed in a sticky, sweet-savoury teriyaki sauce over rice.
Ingredients
- 2 chicken thighs, diced
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp brown sugar
- 1 tsp cornflour mixed with 1 tbsp water
- 2 bowls cooked short-grain rice
- Steamed greens (pak choi or broccoli)
- Sesame seeds, to finish
Method
- Pan-fry the chicken in a hot pan until browned and cooked through.
- Whisk soy sauce, mirin and sugar together, pour into the pan, and simmer for 2 minutes.
- Stir in the cornflour slurry and simmer until the sauce thickly coats the chicken.
- Spoon over bowls of rice, add steamed greens, and finish with sesame seeds.
Variations
- Works just as well with salmon or firm tofu instead of chicken - reduce the cooking time for salmon.
- No mirin? Use rice vinegar with a touch more sugar instead.
As written, this recipe contains gluten (soy sauce), soya and sesame. Always check your specific ingredient brands.
See the real Chicken Thigh Teriyaki Donburi's tracked price, calories and Wagamama-sourced allergen data on our dish guide.
Chilli Squid
Inspired by Wagamama's Chilli Squid - our own original recipe, not Wagamama's actual preparation.
Crisp, cornflour-coated squid tossed through a quick sweet-hot chilli and garlic sauce.
Ingredients
- 300g squid tubes, sliced into rings
- 3 tbsp cornflour
- Vegetable oil, for frying
- 1 red chilli, finely sliced
- 1 clove garlic, sliced
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp honey
- Coriander, to finish
Method
- Pat the squid dry, toss in cornflour to coat.
- Shallow-fry in hot oil for 1-2 minutes until golden and just cooked - don't overcook, or it turns rubbery.
- In a separate pan, quickly fry the chilli and garlic, then add soy sauce, vinegar and honey and bubble for 30 seconds.
- Toss the fried squid through the sauce and serve immediately with coriander.
Variations
- Swap squid for firm white fish cut into strips if squid isn't available.
- Add a pinch of chilli flakes to the sauce for extra heat.
As written, this recipe contains gluten (soy sauce) and molluscs (squid). Always check your specific ingredient brands.
See the real Chilli Squid's tracked price, calories and Wagamama-sourced allergen data on our dish guide.
Pulled Shiitake Donburi
Inspired by Wagamama's Pulled Shiitake Donburi - our own original recipe, not Wagamama's actual preparation.
A vegan rice bowl built around meaty, hand-torn shiitake mushrooms in a sticky soy-ginger glaze.
Ingredients
- 300g large shiitake mushrooms, torn into thick strips
- 2 tbsp vegetable oil
- 3 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp brown sugar
- 1 tsp grated ginger
- 1 clove garlic, grated
- 1 tsp cornflour mixed with 1 tbsp water
- 2 bowls cooked short-grain rice
- Sliced spring onion and sesame seeds, to finish
Method
- Tear the shiitake into thick strips by hand - roughly, so they end up textured like pulled meat.
- Heat the oil in a large pan and fry the mushrooms over high heat for 6-8 minutes until browned and any liquid has cooked off.
- Whisk soy sauce, mirin, sugar, ginger and garlic together and pour into the pan. Simmer for 2-3 minutes so the mushrooms soak up the sauce.
- Stir in the cornflour slurry and cook for another minute until the sauce clings to the mushrooms and turns glossy.
- Spoon over bowls of rice, scatter with spring onion and sesame seeds.
Variations
- Swap shiitake for oyster mushrooms or a mix of wild mushrooms.
- Add a soft-boiled egg on top if you don't need it to stay vegan.
- Stir a spoonful of gochujang into the sauce for a spicier glaze.
As written, this recipe is vegan and contains gluten (soy sauce) and sesame. Always check your specific ingredient brands.
See the real Pulled Shiitake Donburi's tracked price, calories and Wagamama-sourced allergen data on our dish guide.
Yasai Katsu Curry
Inspired by Wagamama's Yasai Katsu Curry - our own original recipe, not Wagamama's actual preparation.
Crisp, breaded vegetables in a mild, warming Japanese-style curry sauce over rice.
Ingredients
- 1 aubergine, sliced into thick rounds (or cauliflower/sweet potato)
- 100g plain flour, plus 1 tbsp for the sauce
- 2 eggs, beaten (or plant milk for a vegan version)
- 150g panko breadcrumbs
- Vegetable oil, for shallow-frying
- 1 onion, finely chopped
- 2 cloves garlic, grated
- 1 tbsp mild curry powder
- 500ml vegetable stock
- 1 tbsp soy sauce
- 1 tsp honey or sugar
- 2 bowls cooked rice
Method
- Make the curry sauce first: soften the onion in a little oil for 5 minutes, add garlic and curry powder and cook for 1 minute.
- Stir in the tablespoon of flour, cook for a minute, then gradually whisk in the stock to avoid lumps. Simmer for 10-15 minutes until thickened, then stir in soy sauce and honey.
- While the sauce simmers, coat your vegetables in flour, then egg (or plant milk), then panko, pressing the crumbs on firmly.
- Shallow-fry the coated vegetables in batches for 2-3 minutes per side until deep golden and crisp. Drain on kitchen paper.
- Slice the katsu, serve over rice, and spoon the curry sauce generously alongside.
Variations
- Use firm tofu instead of vegetables for extra protein.
- Add a pinch of chilli powder to the sauce for more heat.
- Check your curry powder blend and swap panko for gluten-free breadcrumbs if you need this gluten-free.
As written, this recipe contains gluten (flour, panko, soy sauce) and egg (unless made with plant milk). Always check your specific ingredient brands.
See the real Yasai Katsu Curry's tracked price, calories and Wagamama-sourced allergen data on our dish guide.
Chicken Katsu Curry
Inspired by Wagamama's Chicken Katsu Curry - our own original recipe, not Wagamama's actual preparation.
The classic: crisp, breaded chicken breast sliced over rice, with a mild curry sauce poured over.
Ingredients
- 2 chicken breasts
- 100g plain flour, plus 1 tbsp for the sauce
- 2 eggs, beaten
- 150g panko breadcrumbs
- Vegetable oil, for shallow-frying
- 1 onion, finely chopped
- 2 cloves garlic, grated
- 1 tbsp mild curry powder
- 500ml chicken stock
- 1 tbsp soy sauce
- 1 tsp honey
- 2 bowls cooked rice
Method
- Butterfly the chicken breasts and flatten slightly with a rolling pin so they cook evenly.
- Make the curry sauce: soften the onion for 5 minutes, add garlic and curry powder, cook 1 minute, stir in the tablespoon of flour, then gradually whisk in the stock. Simmer 10-15 minutes until thickened, then stir in soy sauce and honey.
- Coat the chicken in flour, then egg, then panko, pressing the crumbs on well.
- Shallow-fry for 4-5 minutes per side until golden and cooked through, then rest for a couple of minutes.
- Slice thickly, serve over rice, and pour over the curry sauce.
Variations
- Stir a splash of coconut milk into the sauce for extra richness.
- Swap chicken for pork loin.
- Serve with pickled red cabbage on the side for crunch.
As written, this recipe contains gluten (flour, panko, soy sauce) and egg. Always check your specific ingredient brands.
See the real Chicken Katsu Curry's tracked price, calories and Wagamama-sourced allergen data on our dish guide.
Chicken Gyoza
Inspired by Wagamama's Gyoza - Chicken - our own original recipe, not Wagamama's actual preparation.
Pan-fried, pleated dumplings with a juicy chicken and cabbage filling - crisp on the bottom, steamed soft on top.
Ingredients
- 250g minced chicken thigh
- 100g Chinese cabbage, finely chopped, salted and squeezed dry
- 2 spring onions, finely chopped
- 1 clove garlic, grated
- 1 tsp grated ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 20-24 gyoza or dumpling wrappers
- Vegetable oil, for frying
- Soy sauce, rice vinegar and chilli oil, to serve
Method
- Mix the mince, cabbage, spring onion, garlic, ginger, soy sauce and sesame oil together thoroughly.
- Place a teaspoon of filling in the centre of each wrapper. Wet the edge, fold in half, and pleat to seal.
- Heat a little oil in a non-stick pan and arrange the gyoza flat-side down. Fry for 2 minutes until the bases are golden.
- Pour in a splash of water, cover immediately, and steam for 5-6 minutes until the filling is cooked through.
- Remove the lid and let any remaining water evaporate so the bases crisp back up. Serve with a dipping sauce of soy, rice vinegar and chilli oil.
Variations
- Use minced pork or prawn instead of chicken.
- For a vegetarian version, swap the mince for finely chopped mushrooms and extra cabbage.
- Freeze uncooked gyoza on a tray, then bag them up for another day.
As written, this recipe contains gluten (wrappers, soy sauce), sesame and soya - check your wrapper brand, as some contain egg too.
See the real Gyoza - Chicken's tracked price, calories and Wagamama-sourced allergen data on our dish guide.
Edamame with Chilli + Garlic Salt
Inspired by Wagamama's Edamame With Chilli + Garlic Salt - our own original recipe, not Wagamama's actual preparation.
The simplest starter on the menu - steamed edamame tossed in a fiery, garlicky salt.
Ingredients
- 300g frozen edamame, in pods
- 1 tsp flaky sea salt
- 1/2 tsp garlic powder
- 1/2 tsp chilli flakes, more to taste
- 1 tsp vegetable oil
Method
- Boil the edamame in salted water for 4-5 minutes until tender, then drain well.
- Mix the salt, garlic powder and chilli flakes together.
- Toss the hot, drained edamame with the oil, then the chilli-garlic salt, until evenly coated.
- Serve warm, straight from the pod.
Variations
- Swap chilli flakes for shichimi togarashi if you have it.
- Finish with a squeeze of lime.
- Use plain flaky salt only for the classic, milder version.
As written, this recipe is vegan with no major allergens beyond soya (edamame itself). Always check your specific ingredient brands.
See the real Edamame With Chilli + Garlic Salt's tracked price, calories and Wagamama-sourced allergen data on our dish guide.
Chicken Firecracker
Inspired by Wagamama's Chicken Firecracker - our own original recipe, not Wagamama's actual preparation.
Bold, fiery stir-fried chicken with peppers, onion and chilli in a hot, sticky sauce, served over rice.
Ingredients
- 2 chicken breasts, thinly sliced
- 1 tbsp cornflour
- 2 tbsp vegetable oil
- 1 red pepper, sliced
- 1 onion, sliced
- 2 red chillies, sliced (deseed for less heat)
- 2 cloves garlic, sliced
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sriracha or chilli sauce
- 2 bowls cooked rice
- Sesame seeds, to finish
Method
- Toss the sliced chicken in cornflour to lightly coat.
- Heat the oil in a wok or large frying pan over high heat and stir-fry the chicken for 4-5 minutes until browned and cooked through. Remove and set aside.
- Add the pepper, onion, chilli and garlic to the same pan and stir-fry for 3-4 minutes until just softened but still with bite.
- Whisk soy sauce, rice vinegar, honey and sriracha together, return the chicken to the pan, pour in the sauce, and toss for 1-2 minutes until glossy and hot.
- Serve over rice, finished with sesame seeds.
Variations
- Use prawns or firm tofu instead of chicken.
- Dial the chilli up or down to taste - the sauce is easy to adjust.
- Add mangetout or baby corn for extra crunch.
As written, this recipe contains gluten (soy sauce) and sesame. Always check your specific ingredient brands.
See the real Chicken Firecracker's tracked price, calories and Wagamama-sourced allergen data on our dish guide.
Chicken Teriyaki Soba
Inspired by Wagamama's Chicken Teriyaki Soba - our own original recipe, not Wagamama's actual preparation.
Stir-fried soba noodles with teriyaki chicken, vegetables and a glossy sweet-soy sauce.
Ingredients
- 2 chicken thighs, sliced
- 2 nests soba noodles
- 1 tbsp vegetable oil
- 1 carrot, julienned
- Handful mangetout
- 1/2 red pepper, sliced
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp brown sugar
- 1 tsp sesame oil
- Sesame seeds and spring onion, to finish
Method
- Cook the soba noodles according to the pack, then rinse under cold water to stop them sticking and set aside.
- Heat the oil in a wok and stir-fry the chicken for 4-5 minutes until browned and cooked through. Remove and set aside.
- Stir-fry the carrot, mangetout and pepper for 2-3 minutes until just tender.
- Whisk soy sauce, mirin and sugar together. Return the chicken to the pan, add the noodles and sauce, and toss over high heat for 1-2 minutes until glossy.
- Finish with a drizzle of sesame oil, sesame seeds and sliced spring onion.
Variations
- Swap chicken for beef strips or firm tofu.
- Use udon noodles instead of soba for a chunkier bite.
- Top with a fried egg.
As written, this recipe contains gluten (soba noodles are traditionally wheat-blended, soy sauce), soya and sesame. Check your soba brand if you need this gluten-free - some are 100% buckwheat, some aren't.
See the real Chicken Teriyaki Soba's tracked price, calories and Wagamama-sourced allergen data on our dish guide.