Top chefs. Plant-based recipes.
For the home cook.

Katsu Bowl

It’s a classic katsu bowl of rice, cabbage, puckery pickled daikon and cucumbers, crunchy fried patties, and a vegan tonkatsu sauce.

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.

Katsu Bowl

30 mins to prep
30 mins to cook
Yields 4
Vegan

Ingredients

  • 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

To serve

  • 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

Preparation

    BEET TONKASTU SAUCE

    • 1
      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

    • 1
      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.
    • 2
      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.
    • 3
      Let cool at room temperature, about 20 minutes, before storing in the refrigerator for up to 2 months.

    JASMINE’S CUCUMBER PICKLE

    • 1
      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.
    • 2
      In a separate small bowl, whisk rice vinegar, shoyu, sesame oil, sugar, and red pepper flakes.
    • 3
      Pour pickling liquid over cucumbers and sprinkle with the sesame seeds.

    TO SERVE

    • 1
      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.
    • 2
      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.
    • 3
      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.