Wagamama Raisukaree Sauce

Wagamama raisukaree sauce costs £1.20 and carries 310 kcal, the mild citrus coconut curry of the raisukaree plates in a pot: the gentlest of the big sauces, and the one whose fans are most likely to drink the evidence.

The pot bottles the plates' temperament: coconut cream first, lime brightness through it, warmth as a rumour rather than a weather event. Against the katsu pot it is lighter and sharper; against firecracker it is the other end of the argument entirely. The citrus is what keeps a rich sauce drinking clean, the trick the plates built a following on.

The numbers place it beside its katsu cousins: 310 kcal with fat carrying the coconut's share, sugar modest at 9 g, salt at 3.2 g worth noting across a day. The how much question rests at £1.20 with the shelf.

Vegan marked, it does its best conversion work on plain proteins and rice: grilled chicken toward the raisukaree plate at a fraction of the difference, plain rice into the fastest comfort bowl the extras list can build, and steamed greens into something the table fights over.

Order it beside the mild tables that find even katsu sauce heavy, and take one home for the fridge: over baked salmon midweek it rebuilds the restaurant's gentlest plate from a jar and twenty minutes.