Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients
Tonkatsu Filets
 4 Nature's Filets (Nature's PRIME Filets cooked according to directions)
 2 cups Low-sodium vegetable stock
 1 tbsp Soy sauce
 1 tsp Onion powder
 2 tbsp All-purpose flour
 2 tbsp Aquafaba
 ½ cup Panko bread crumbs
 2 tbsp Vegetable oil
Tonkatsu Sauce
 ¼ cup Ketchup
 ¼ cup Vegan worcestershire sauce
 2 tsp Soy sauce
 Finely shredded cabbage, to serve

Instructions
1

In a small saucepan over medium heat, combine the vegetable stock, soy sauce, and onion powder. Add the Nature's Filets and bring to a simmer. Cover, reduce the heat to medium-low, and gently cook for 20 minutes.

2

Once tender and fully re-hydrated, drain away the excess liquid and discard or save for another use, such as soup broth or cooking rice. Lightly press the filets to remove any extra moisture, which will make it harder to sear.

3

When cool enough to handle, toss the filets in flour to evenly coat. Dip in aquafaba, and finally toss with panko, firmly pressing the breadcrumbs in to adhere.

4

Set a medium skillet over medium-high heat. Add the oil, and when shimmering, add the breaded filets. Cook for 5 - 6 minutes, until golden brown on the bottom, and carefully flip. Cook 5 - 6 minutes longer on the opposite side until perfectly crisp and caramelized all over.

5

Meanwhile, for the sauce, simply whisk together the ketchup, worcestershire, and soy sauce until smooth.

6

Serve the hot filets with tonkatsu sauce and a side of finely shredded cabbage, if desired.

Published with permission of the author, Hannah Kaminsky. Follow her on Instagram @bittersweet__

Ingredients

Ingredients
Tonkatsu Filets
 4 Nature's Filets (Nature's PRIME Filets cooked according to directions)
 2 cups Low-sodium vegetable stock
 1 tbsp Soy sauce
 1 tsp Onion powder
 2 tbsp All-purpose flour
 2 tbsp Aquafaba
 ½ cup Panko bread crumbs
 2 tbsp Vegetable oil
Tonkatsu Sauce
 ¼ cup Ketchup
 ¼ cup Vegan worcestershire sauce
 2 tsp Soy sauce
 Finely shredded cabbage, to serve

Directions

Instructions
1

In a small saucepan over medium heat, combine the vegetable stock, soy sauce, and onion powder. Add the Nature's Filets and bring to a simmer. Cover, reduce the heat to medium-low, and gently cook for 20 minutes.

2

Once tender and fully re-hydrated, drain away the excess liquid and discard or save for another use, such as soup broth or cooking rice. Lightly press the filets to remove any extra moisture, which will make it harder to sear.

3

When cool enough to handle, toss the filets in flour to evenly coat. Dip in aquafaba, and finally toss with panko, firmly pressing the breadcrumbs in to adhere.

4

Set a medium skillet over medium-high heat. Add the oil, and when shimmering, add the breaded filets. Cook for 5 - 6 minutes, until golden brown on the bottom, and carefully flip. Cook 5 - 6 minutes longer on the opposite side until perfectly crisp and caramelized all over.

5

Meanwhile, for the sauce, simply whisk together the ketchup, worcestershire, and soy sauce until smooth.

6

Serve the hot filets with tonkatsu sauce and a side of finely shredded cabbage, if desired.

Published with permission of the author, Hannah Kaminsky. Follow her on Instagram @bittersweet__
Nature’s PRIME Filets™ Tonkatsu Style

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