The katsu bowl is a beloved comfort dish for children and adults alike in Japan. The combination of panko-fried chicken cutlets, warm steamy rice, sweet and savory tonkatsu sauce, and colorful pickles always bring a smile to your tummy. In this recipe, I’ve swapped out the fried chicken cutlet for Fry’s Plant-Based Chick’n Patties and added a beet to the homemade tonkatsu sauce to add a pop of color and some additional nutrition.
- 1 package Fry’s Chick’n Patties, frozen
Beet tonkatsu sauce
- 1 small beet, boiled until tender (about 2 ounces)
- 1/2 cup ketchup
- 2 tablespoons vegan worcestershire sauce
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 tablespoon Fresno chili, roughly chopped
- 1 tablespoon shoyu or gluten-free tamari
Jasmine’s turmeric daikon pickle
- 4 ounces daikon radish
- 1/2 cup unseasoned rice vinegar
- 3 tablespoons sugar
- 1 teaspoon Kosher salt
- 1/4 teaspoon ground turmeric
- 4 whole black peppercorns (about ⅛ teaspoon)
- 1 bay leaf
- 1 clove garlic, smashed
Jasmine’s cucumber pickle
- 2 persian cucumbers
- 1 teaspoon Kosher salt
- 3 tablespoons unseasoned rice vinegar
- 1 teaspoon shoyu or gluten-free tamari
- 1/4 teaspoon toasted sesame oil, plus more to taste
- 1 tablespoon cane sugar or vegan honey
- Pinch of crushed red pepper flakes
- 1/2 teaspoon black or white sesame seeds, toasted
- 4 cups sushi rice
- 2 tablespoons vegetable or sesame oil
- 2 cups purple and green cabbage, finely shredded
- Scallions, finely sliced on a bias, for garnish
- Micro cilantro or radish sprouts, for garnish
BEET TONKASTU SAUCE
In a high-speed blender, add the beet, ketchup, worcestershire sauce, rice vinegar, maple syrup, mustard, Fresno chili, and shoyu and blend until smooth. Set aside.
JASMINE’S TURMERIC DAIKON PICKLE
Peel and slice daikon in half lengthwise. Use a mandolin or sharp knife to thinly slice into 1/16-1/8-inch half moons. Transfer into a pint-sized jar or a 2-cup lidded container.
In a small pot over medium-high heat, bring 1/2 cup water, rice vinegar, sugar, salt, turmeric, peppercorns, bay leaf, and garlic to a boil. Lower heat and simmer for 2-3 minutes until the sugar, salt, and turmeric are dissolved. Pour hot pickling liquid over sliced daikon.
Let cool at room temperature, about 20 minutes, before storing in the refrigerator for up to 2 months.
JASMINE’S CUCUMBER PICKLE
Use a mandoline or sharp knife to thinly slice the cucumbers into ¼-inch rounds. Transfer into a small bowl and sprinkle with salt. Toss gently and set aside to release water, 15- 20 minutes. Drain in a colander, shaking to remove excess water.
In a separate small bowl, whisk rice vinegar, shoyu, sesame oil, sugar, and red pepper flakes.
Pour pickling liquid over cucumbers and sprinkle with the sesame seeds.
Cook sushi rice according to package instructions. Season cooked rice with 1/4 cup of the daikon pickling liquid. Season to taste with salt and gently fluff rice with a fork.
Heat a non-stick skillet over medium heat and add oil. Cook the Chick’n Patties until golden brown and warmed through, about 7 minutes per side.
Divide cooked rice among 4 bowls. Top each with cabbage, 2 tablespoons of each type of pickle, Chick’n Patties, and a drizzle of beet tonkatsu sauce. Garnish with scallions and micro cilantro or radish sprouts.