My vegetarian katsu sandwich is savory, sweet and so umami. Panko breaded tempeh cutlets – nestled between slices of soft bread and topped with crisp cabbage and Japanese mayo – deliver the mightiest crunch. Does it taste like a traditional Japanese pork katsu sando? Yes. Is it easy to make at home? Also yes.
When I set out to make a vegetarian katsu sandwich, I had a dilemma. I knew I had to find a plant based protein that could mimic the hearty meatiness of the traditional crunchy fried pork cutlet or Japanese panko breaded chicken cutlet that typify a proper katsu sando. Tempeh (a cake made of pressed fermented soybeans) has the perfect meaty chew, and breading it with panko makes it downright crispy. Plus, I think everything tastes like a home run when you put cabbage, Japanese mayo and tonkatsu sauce on top.
Table of Contents
Why I Love This Katsu Sando
- This is a vegetarian version of the porky Japanese original – but it isn’t a compromise. I’m all about intense flavors.
- Tempeh is meaty. The fried cutlets have the hearty crunch I expect from a katsu sando. I find the texture fiercely satisfying.
- Tonkatsu sauce and Kewpie mayo (two of my favorite condiments) deliver full-on authentic Japanese flavors.
Katsu Sandwich Ingredients
Scroll to the bottom of this page for the full recipe and measurements.
- Soy Sauce, Sake and Mirin: I combine these three ingredients as a quick marinade for the tempeh. Think of this renowned combo as the Japanese triumvirate of flavor.
- Tempeh: Tempeh is sold in fairly uniform size blocks. I slice my tempeh into 6 equal sections. If you prefer, you can also make tofu katsu cutlets.
- Flour and Water: Mix 3 tablespoons of flour with 1/4 cup water. This is my batter for the tempeh. And it also creates a base the panko breadcrumbs can stick to.
- Panko Breadcrumbs: Panko breadcrumbs are larger than typical fine breadcrumbs. I think of panko more as flaked bread. When I fry with panko, the coating is light and airy with a substantial crunch. Available at most grocery stores these days – or pick up panko online.
- Oil: Use a neutral cooking oil like vegetable or grapeseed oil.
- Shredded Cabbage: Here’s a secret: I just pick up a bag of cabbage coleslaw mix at the grocery store (same trick I use when making Japanese coleslaw). Easy!
- Sandwich Bread: Use what you’ve got handy or like best. If you have a Japanese bakery nearby, pick up a sliced loaf of shokupan (trust me).
- Japanese Mayo: I use Kewpie mayo. It’s eggy, umami, bright and almost fruity. Vegans can totally use vegan mayo instead.
- Tonkatsu Sauce: This is the iconic sweet, savory and tangy brown sauce sold under the Bull-Dog brand. For something a little sweeter, I recommend using eel sauce.
Homemade Sandwich Ingredient Options
Trust me when I tell you that there’s no need to reinvent the wheel here! You can easily pick up these ingredients in an Asian market or online. However, if you’re a DIYer like me, and want to really dive in to making as much from scratch as possible…
I’ve got step-by-step recipes for most of the elements in this katsu sandwich below.
How to Make a Japanese Tempeh Katsu Sandwich
- Marinate the tempeh. Mix the soy sauce, sake and mirin marinade in a small bowl and set aside. Then slice your tempeh block into 6 equal portions and place the slices inside a food storage bag. Pour the marinade in, seal the bag and marinate for 10 minutes on each side (20 minutes total). Flip the bag once.
- Batter the tempeh. Mix the flour and water in a wide bowl. In a separate bowl, pour in your panko breadcrumbs and set the two bowls next to each other. Dip each tempeh stick in the flour mixture and coat evenly on all sides. Then, dip them in the panko breadcrumbs to coat all sides.
- Pan-fry the tempeh cutlets. In a large skillet over medium high heat, add the cooking oil. Once the oil is hot, add the breaded tempeh and cook on all sides until golden brown. Once cooked, transfer the tempeh to a a plated covered in paper towels to remove the excess oil.
- Finally, assemble the sandwiches. Load on the fried tempeh, shredded cabbage – and a good amount of Japanese mayo and tonkatsu sauce. Don’t be shy! Serve immediately.
Expert Tip Don’t get hung up if you don’t have the ‘right’ bread on hand (I never worry about that). Instead of Japanese shokupan, you can use anything from Wonderbread to a baguette – and all stops in between. I personally prefer sourdough.
Frequently Asked Questions
Not quite. But it can be! Since mayonnaise contains egg, vegans will want to use a plant based mayo instead. Also, if you’re using panko breadcrumbs, be sure to read the label first. Some brands use dairy in their panko. Bull-Dog brand tonkatsu sauce is actually totally vegan. But you can also use vegan BBQ sauce if that’s what you have handy.
Tempeh is sold at most grocery stores these days. And, while shokupan (Japanese milk bread) is suggested, I love making this on basic sourdough sandwich bread from my local bakery. As for the Japanese specific ingredients, you’ll probably track everything else down fairly easily at an Asian grocery store. If there’s not a store in your area, here are a couple helpful links to buy on Amazon: tonkatsu sauce, Kewpie mayonnaise, panko breadcrumbs, sake and mirin.
You most certainly can. A Japanese katsu sando is usually made with a breaded pork or chicken cutlet. This baked chicken katsu recipe would work perfectly!
Storage
This tempeh katsu sandwich tastes best hot and crispy, right out of the pan, and freshly assembled.
That said, you can store fried tempeh cutlets for up to 3 days in the refrigerator.
- Be sure to store the leftover cutlets covered – and completely separate from the rest of your sandwich fixings.
- To reheat, place in a pan with a little oil over medium heat and fry until crispy.
- Microwaving the cutlets is not recommended, as it will render them soggy. Better to eat them cold (think cold fried chicken) than to microwave them.
Freezing leftover fried tempeh cutlets is not recommended.
What to Serve With a Tempeh Katsu Sandwich
One of my favorite things about lunch in Japan is the teishoku – or meal set. Teishoku usually come as a main dish, surrounded by a few small sides and a drink. Think of it as a value meal. When I whip up a Japanese meal set around this tempeh katsu sando at home, here’s what I serve on the side:
- The Best Miso Soup (My Mom’s Recipe!)
- Green Salad With Restaurant Style Japanese Carrot Ginger Dressing
- Edamame With Soy and Sesame Sauce
- Nasu Dengaku – Miso Glazed Eggplant
- Gomae (Japanese Spinach Salad With Sesame Sauce)
Tableware
The hibino kirin mino plate is from Musubi Kiln. Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation. Receive 10% off your purchase when using the code CAROLINE at checkout.
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Did you like this tempeh katsu sandwich recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
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Tempeh Katsu Sandwich
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 2 sandwiches 1x
- Category: Sandwiches
- Method: Skillet
- Cuisine: Japanese
- Diet: Vegetarian
Description
A vegetarian tempeh katsu sandwich with a mighty crunch. Load it up with tonkastu sauce and Kewpie mayo and you’ve got a legendary meal. Ready in 25 minutes!
Ingredients
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 2 teaspoons mirin
- 1 package tempeh (8 ounces)
- 3 tablespoons flour
- 1/4 cup water
- 1/2 cup panko breadcrumbs
- 3 tablespoons neutral oil like grapeseed oil or vegetable oil
- 1/2 cup shredded cabbage
- Sandwich bread, 4 slices
- Kewpie mayonnaise or vegan mayonnaise
- Tonkatsu sauce or vegan barbecue sauce
Instructions
- Make the marinade. Mix the soy sauce, sake, and mirin in a bowl, and set aside.
- Marinate the tempeh. Slice the tempeh into 6 sticks. Put the tempeh in a storage bag and add the sauce. Take some of the air out before sealing the bag and let the tempeh marinate for 10 minutes. Flip the bag over and marinate for an additional 10 minutes.
- Make the batter. Mix the flour and water in a bowl wide enough to dip the tempeh. Place the panko breadcrumbs in another bowl of the same size, next to the flour mixture.
- Batter the tempeh. One by one, dip each tempeh stick in the flour mixture and coat evenly on all sides. Then, dip them in the panko breadcrumbs to coat all sides.
- Pan-fry the tempeh cutlets. Add the oil to a large skillet and turn the heat to medium high. When the oil is hot, add the tempeh and cook until the sticks are golden brown on all sides – about 4 to 5 minutes. Transfer the tempeh to a paper towel to remove excess oil.
- Assemble the sandwiches. Toast the bread and top 2 slices with some shredded cabbage and two tempeh sticks per sandwich. Squirt plenty of tonkatsu sauce on the tempeh and top with the remaining bread. Serve immediately.
Nutrition
- Serving Size: 1 sandwich
- Calories: 542
- Sugar: 5.1g
- Sodium: 465mg
- Fat: 28g
- Saturated Fat: 3.6g
- Unsaturated Fat: 17.6g
- Trans Fat: 0g
- Carbohydrates: 47.1g
- Fiber: 11.4g
- Protein: 27.1g
- Cholesterol: 0mg
