Yasai Katsu Recipe

Boil diced potatoes in salted water until fork-tender, about 10–12 minutes. Drain thoroughly and return to pot; mash lightly leaving some texture. Let cool slightly.

Meanwhile, heat 1 tsp neutral oil in a skillet over medium heat. Add chopped onion and sauté 3–4 minutes until translucent. Add grated carrot, mushrooms, peas, garlic and ginger; cook 3–4 minutes more until vegetables are softened and moisture has mostly evaporated. Stir in soy sauce and sesame oil and remove from heat to cool 3–4 minutes.

In a large bowl combine mashed potato, sautéed vegetable mixture, shredded cabbage, 1/4 cup panko, 1/4 cup flour, egg (or aquafaba), salt and black pepper. Mix until cohesive. If mixture is too wet, add up to 2 tablespoons additional panko or a tablespoon more flour. Taste and adjust seasoning.

Shape the mixture into 6 even patties (about 3–3.5 inches diameter and 1/2 inch thick). Press firmly so they hold together. Place on a tray and chill in refrigerator for 20–30 minutes to firm up; this helps them hold shape while breading and frying.

Set up a breading station: shallow bowl with 1/2 cup flour, a second bowl with beaten egg (or aquafaba) and a third plate with 1 1/2 cups panko mixed with 1/4 tsp seasoned salt (optional). For a lighter crisp, whisk 1/4 cup cold water into the 1/2 cup flour to make a thin batter instead of using beaten egg—either method works.

Lightly dredge each chilled patty in flour, shaking off excess. Dip into beaten egg (or batter), then press into panko to thoroughly coat both sides. Place on a wire rack while you heat the oil.

Heat 1/2 cup neutral oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). There should be enough oil to come about 1/4–1/3 inch up the side of the pan.

Fry patties in batches (do not overcrowd) 3–4 minutes per side, turning once, until golden brown and crisp. Adjust heat as needed so coating browns evenly without burning; internal filling should be heated through. If oil gets too hot, reduce heat slightly.

Transfer cooked katsu to a wire rack set over a sheet pan or to paper towels to drain briefly (1–2 minutes). Keep warm in a low oven (about 200°F / 95°C) if making multiple batches.

Arrange shredded cabbage on plates. Place 1–2 pieces of yasai katsu on top. Drizzle tonkatsu sauce over the cutlets or serve sauce on the side for dipping. Add a small dot or strip of Kewpie mayonnaise if desired, sprinkle toasted sesame seeds and chopped scallions, and serve with lemon wedges to squeeze over just before eating.

Leftovers: store cooled cutlets in an airtight container in the refrigerator up to 3 days. Re-crisp in a 375°F (190°C) oven for 8–10 minutes or in an air fryer 5–7 minutes.