* Prep Time: 10 minutes
* Cook Time: 15 minutes
- 1 package of Gardein chick'n scallopini, thawed
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- vegetable oil, for frying
- 1 cup all-purpose flour
- 2 egg replacements, preparing according to package instructions*
- 2 cups panko
- 4 lemon wedges
- tonkatsu sauce, for dipping*
- Pour oil into deep frying pan and cover at least 1 in. thick. Heat on high.
- Sprinkle salt, pepper, and garlic powder over chick'n patties.
- Place flour on one plate, panko on another, and egg replacer in a medium bowl.
- Dredge chick'n in flour, then saturate entirely with egg replacer. Coat with panko completely and press to make sure chick'n is well coated.
- Slip chick'n into oil and cook until both sides are golden brown, about 5-10 minutes.
- Drain chick'n on paper towels once removed from pan.
- Using a sharp knife, cut into slices about 1/2 in. thick.
- Serve with lemon wedge and tonkatsu sauce for dipping.
Katsudon is a combination of katsu and donburi. It generally involves an egg. Vegans don't eat eggs. I modified it with my own little scrambled "egg" recipe in order to compensate for this.
* Prep Time: 5 minutes
* Cook Time: 10 minutes
* Ingredients (for donburi sauce):
- 1 cup water
- 5 tbsp soy sauce or tamari*
- 5 tbsp mirin*
- 1 tsp vegan dashi*
- 1/2 tsp sugar*
- 1/2 small yellow onion, thinly sliced
- 1/2 package (14 oz.) firm tofu, pressed, smashed with fork
- 2 tbsp sesame oil
- salt & pepper, to taste
- 1 tsp tumeric
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp nutritional yeast
- 4 chick'n katsu, sliced into 1/2 in. pieces
- 2 cups cooked rice
- 1 scallion, thinly sliced
- 1 tbsp nori, ripped or cut into narrow strips
* Recipe (for scrambled "egg"):
- In a small skillet, heat the sesame oil and add the smashed tofu.
- Add remaining ingredients and cook on medium heat for 5-10 minutes.
- Place serving of rice in a bowl. Add scrambled tofu, then one sliced chick'n katsu.
- Add donburi sauce over the rice, egg, and katsu.
- Top with scallions and nori.
Thinking about it, the one thing I'm not sure one could actually veganize in Japanese cooking is shabu-shabu (if you've seen Lost in Translation, you know what I'm talking about). I guess someone could try it with seitan. That would be interesting to see!