Seitan Katsu

Aloha friends, I hope your week is going well! Today I wanted to share with you a seitan katsu recipe! Katsu was something that my brother and I enjoyed once a week at a local spot called Tasty’s BBQ. It’s delicious and crispy!

What is Katsu?

Katsu is a fried dish that originates from Japan. It’s simply a fried cutlet (usually pork or chicken) coated with panko bread crumbs. I like using seitan because it is the meatiest of all the other meat substitutes, and its larger shape makes for a better presentation. In Hawai’i, katsu is served on top of Japanese curry or as part of a plate lunch with a side of sweet and tangy tonkatsu sauce.

Seitan Katsu

Ingredients:

• 1 lb Seitan, homemade or store-bought
• 1 cup all-purpose flour
• 1 cup unsweetened plant milk

• 2 tsp cajun seasoning
• 2 cups panko breadcrumbs
• Salt and pepper to taste
• Vegetable oil for frying

Prepare Breading:
Season the flour and panko with salt and pepper. Set aside 1/2 cup of flour. Add the remaining flour and cajun seasoning to the milk and mix till it forms a smooth batter. Set up three bowls: one with flour seasoned with salt and pepper, one with the batter, and one with the panko breadcrumbs.

Dip each seitan cutlet into the flour, shaking off any excess. Then dip it into the batter, and finally coat it with panko breadcrumbs. Press the breadcrumbs onto the cutlets to ensure they stick well.

Cook the Seitan Katsu:

In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. Fry the breaded seitan cutlets for 3-4 minutes on each side until they are golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

Serve with tonkatsu sauce (see below), shredded cabbage, steamed rice, and a lemon wedge.

Mahalo!

Tonkatsu Sauce (Optional):

• 1/4 cup ketchup
• 2 tablespoons soy sauce or tamari
• 1 tablespoon vegan Worcestershire sauce
• 1 tablespoon mirin
• 1 tablespoon sugar

Mix all ingredients together until well combined. Adjust to taste.