Yasai Katsu

Yasai Katsu is a delightful vegetarian twist on the classic Japanese katsu, featuring a variety of vegetables coated in crispy panko breadcrumbs and served with a tangy dipping sauce. This dish brings together the flavors of umami-rich vegetables and the crunch of a perfectly fried coating.

Ingredients

• Eggplant - 100 grams
• Zucchini - 100 grams
• Sweet potato - 100 grams
• Carrot - 100 grams
• Panko breadcrumbs - 100 grams
• All-purpose flour - 50 grams
• Egg - 1 large
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - for frying
• Tonkatsu sauce - 50 ml
• Chopped green onions - 1 tablespoon

Steps

1. Prepare the vegetables by slicing the eggplant, zucchini, sweet potato, and carrot into thin, even slices.
2. Dust each vegetable slice lightly with salt and let them sit for about 10 minutes to draw out moisture.
3. Set up a breading station with three shallow bowls: one with flour, one with the beaten egg, and one with panko breadcrumbs mixed with black pepper.
4. Dredge each vegetable slice in flour, then dip into the egg, and finally coat with panko breadcrumbs, pressing gently to adhere the crumbs.
5. In a large skillet, heat vegetable oil over medium heat until shimmering. Carefully add the breaded vegetable slices, frying them in batches to avoid overcrowding.
6. Fry each side for about 3-4 minutes or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
7. Serve the Yasai Katsu hot, drizzled with tonkatsu sauce and garnished with chopped green onions.

Nutrition

• Calories: 320
• Protein: 7 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber from vegetables, promoting digestive health.
• Low in saturated fat, making it a heart-healthy option.

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