Yasai Katsu Sweet Potato (vg) Recipe

Prepare sweet potatoes

Wash and scrub the sweet potatoes. Slice into 1/2 inch (1.2 cm) thick rounds. If potatoes vary in size, halve larger rounds so thickness is uniform. Pat dry with paper towel.

Precook (par-cook)

Place slices in a single layer in a microwave-safe dish with 2 tbs water, cover loosely, and microwave on high 3–4 minutes until just tender but still holding shape. Alternatively, steam for 6–8 minutes. Let cool slightly.

Set up breading stations

In a shallow bowl whisk together flour, cornstarch and 1/2 tsp salt and 1/4 tsp black pepper. In a second bowl combine plant-based milk and 1 tbs cornstarch (or extra flour) to make a viscous batter. In a third bowl place panko breadcrumbs and remaining 1/2 tsp salt, 1/4 tsp black pepper, and garlic powder; toss to combine.

Bread the sweet potato

Dredge each par-cooked sweet potato slice in the flour mixture, shaking off excess. Dip into the plant-milk batter, then press firmly into the panko to coat both sides. Set on a rack while you heat the oil. Repeat with remaining slices.

Fry

Heat neutral oil in a heavy skillet to 340–350°F (170–175°C) — if you don’t have a thermometer, heat until a small pinch of panko sizzles and browns in ~30 seconds. Fry sweet potato pieces in batches, 2–3 minutes per side, until golden brown and crisp. Do not overcrowd. Transfer to a paper-towel-lined rack and season immediately with a light pinch of salt. Keep warm on a low oven if needed.

Combine ketchup, soy sauce, rice vinegar, brown sugar, vegan Worcestershire (if using), grated ginger and minced garlic in a small saucepan. Warm over low heat, whisking until sugar dissolves and sauce is glossy, 2–3 minutes. Taste and adjust: add more soy for saltiness, vinegar for acidity, or sugar for sweetness. Remove from heat and keep warm or room temperature.

Divide steamed rice among 4 plates. Place a handful of shredded cabbage alongside. Arrange 3–4 sweet potato katsu slices per plate on top of cabbage or rice.

Spoon katsu sauce over the sweet potato katsu or serve it in a small bowl on the side. Sprinkle chopped scallion and toasted sesame seeds over the dish. Serve with lemon wedge to squeeze over the katsu if desired.