Japanese Katsu Sando Sandwich Recipe

Name: Japanese Katsu Sando Sandwich Recipe
Total time: 20 min
Ingredients: Vegan protein bread; Japanese mayonnaise; soy sauce; mustard; agave nectar; lemon juiced; celery root; mustard; panko breadcrumbs; spelt flour; soy or other plant-based milk; rapeseed oil; vegan worcestershire sauce; red cabbage; rice wine vinegar

put something different inside your bread

20 min

By Anne-Sophie Hoffman
January 18, 2022

Why trust us?

It’s high-protein. It’s vegan. It’s crispy-crunchy. It’s katsu! This Japanese-inspired snack will bring fun to your house!

Ingredients

2 Persons

1 Scheiben

Vegan protein bread

For the Japanese mayonnaise:

1 tbsp

Japanese mayonnaise
1 tbsp

soy sauce
1 tsp

mustard
0.5 tsp

agave nectar
1 tsp

lemon juiced

For the katsu cutlets:

0.25

celery root
1 tsp

mustard
35 g

panko breadcrumbs
35 g

spelt flour
35 ml

soy or other plant-based milk
1 tsp

rapeseed oil

For the sandwich fillings:

1 tbsp

vegan worcestershire sauce
40 g

red cabbage
1 tbsp

rice wine vinegar

Preparation

1

Bake the Protein Bread according to the instructions on the package.
2

Chop the red cabbage as finely as you can. Put into a bowl and cover with the rice wine vinegar. Add a pinch of salt.
3

Mix all the ingredients for the mustard-mayonnaise in a bowl. Set aside.
4

Bring a medium-large pot of salted water to the boil.
5

Peel the celery root. Cut into slices about 1 cm thick.
6

Boil the celery-root slices for 4-5 minutes.
7

Pat the slices dry with a paper towel and set aside briefly to cool. Then brush each one with mustard.
8

Prepare three separate flat bowls. Put the plant-based milk in one, the flour in another, and the breadcrumbs in the third.
9

Working slice by slice, first dredge each slice of celery root in the flour, then in the plant milk, and finally in the breadcrumbs.
10

Heat the vegetable oil in a pan on medium-high heat.
11

Fry each of the celery cutlets in the oil until golden-brown on each side. Season with salt and pepper immediately after taking each one out of the pan.
12

Slice the Protein Bread.
13

Put the Worcestershire sauce into a bowl. Dip each piece of katsu into it until it absorbs a good bit of sauce.
14

Now put together your katsu sandwich. Spread the mayo-mustard on the bread. Put a piece of katsu on a slice of bread, top it with the red cabbage, and lay another slice of bread on it. Then cut off the crusts so you have a lovely square.
1

Enjoy!