Japanese Katsu Sando Sandwich Recipe

put something different inside your bread
icon 20 min
Japanisches Katsu Sando Sandwich © foodspring
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!
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Recipe Overview

Goal
muscle_building
Total time
20 min
Difficulty
easy

Nutritional value, per portion

Protein
42g
Carbs
27g
Fat
39g
Calories
612 kcal