This Vegetarian Tonkatsu contains hearty vegetables like eggplant or cabbage steaks, keeping the crispy breaded exterior and rich flavor intact. Perfect for Japanese cuisine lovers.
Ingredients for Vegetarian Tonkatsu
(Serves 4)
For the Vegetables
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2 medium eggplants, cut into 1–1.5 cm thick slices
(or firm tofu, cauliflower steaks, or zucchini slices) -
Salt and pepper to taste
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½ cup all-purpose flour
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2 eggs, beaten (or chickpea flour + water for vegan)
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1 cup panko breadcrumbs
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3–4 tbsp butter or coconut oil for frying
For Serving
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2 cups shredded cabbage
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Tonkatsu sauce (store-bought or homemade: ketchup + soy sauce + sugar + a splash of vinegar)
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Steamed rice
How to Make Vegetarian Tonkatsu
1. Prepare the Vegetables
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Slice eggplant (or chosen vegetable) into thick pieces.
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Lightly season with salt and pepper.
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Pat dry to remove excess moisture.
2. Coat the Vegetables
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Dredge each slice in flour, shaking off excess.
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Dip into beaten eggs (or chickpea flour mixture).
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Coat evenly with panko breadcrumbs.
3. Fry the Tonkatsu
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Heat butter or oil in a frying pan over medium heat.
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Fry each slice 2–3 minutes per side until golden brown and crispy.
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Remove and drain on paper towels.
4. Serve
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Serve the Vegetarian Tonkatsu with shredded cabbage, steamed rice, and tonkatsu sauce.
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Optionally, garnish with chopped parsley or a wedge of lemon.