Katsu Cutlet with Tonkatsu Sauce

Cooking Time:  20 minutes | Servings: 2

Ingredients You'll Need:
  • 2 Zoglo's Incredible™ Cutlets
  • 3 Small to Medium Heirloom Carrots (¼-inch sliced)
  • 1 Cup of Cooked Basmati Rice
  • 1 Green Onion (thinly sliced)
  • 1 Tablespoon of Vegetable Oil
  • 2 Tablespoons of Ketchup
  • 1 Tablespoon of Soy Sauce
  • 1 Tablespoon of Fresh Lime Juice
  • 1 Teaspoon of Brown Sugar
  • 1 Teaspoon of Worcestershire Sauce
  • ¼ Teaspoon of Freshly Grated Ginger
  • ¼ Teaspoon of Freshly Grated Garlic
incredible Plant based cutlets
Instructions:

Step 1:  In a small bowl, add vegetable oil, ketchup, soy sauce, fresh lime juice, brown sugar, worcestershire sauce, ginger and garlic to make the Tonkatsu sauce

Step 2:  Mix well to combine and set aside to allow the flavours to blend

Step 3:  Place the sliced carrots into a small pot with ½ cup of water

Step 4:  Bring to a boil on medium-high heat

Step 5:  Cover the pot and reduce heat to low

Step 6:  Cook the carrots until tender (approximately 10 minutes!)

Step 7:  Drain the carrots then place them back into the post. Set aside.

Step 8:  Heat oil in a pan over medium heat and cook the Zoglo's Incredible™ Cutlets until crispy (approximately 3 minutes on each side!)

Step 9:  Once cool to touch, cut into ½ inch slides

Step 10:  Place equal amounts of rice and carrots into bowls. Top with Zoglo's Incredible™ Cutlet slices and drizzle sauce all over. Garnish with green onion

Enjoy!💚

Pro-Tip: Garnish this dish with green onion for a Chef Pino finish! 💪

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