Chef Bihi Butternut and Sweet Potatoes Katsu Style
Looking for a hearty and delightful vegetarian dish that will impress your family and friends? This Butternut and Sweet Potatoes Katsu style recipe is a perfect choice! It’s not only delicious but also packed with nutritional benefits. Let’s dive into this creative culinary experience that invites you to enjoy the essence of comfort food.
Recipe Information
- Servings: 4
- Total Time: 45 minutes
- Difficulty: Easy
Ingredients
- 1 Sweet Potato
- ½ Butternut Squash
- 6 tablespoons of flour
- 6 tablespoons of panko breadcrumbs
- 2 to 3 eggs
- Fleur de sel (flower of salt) to taste
- Freshly ground pepper to taste
- 200g white rice
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cane sugar
- 1 green onion, finely chopped
- 6 sprigs of coriander, chopped
- Some sesame seeds for garnish
- Cooking oil (e.g. peanut or grape seed oil)
Instructions
- Peel the sweet potato and butternut squash.
- Cut the vegetables into large pieces about 10 cm long and 0.5 cm thick.
- Cook the rice according to package instructions.
- Place the cut vegetables in a baking dish, season with salt and pepper, and let rest for 10 minutes.
- Slice the garlic into thin strips.
- Prepare three bowls for breading the vegetables: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Bread the vegetables by passing each piece through the flour, then the eggs, and finally the panko.
- In a small pan, heat the ketchup, Worcestershire sauce, oyster sauce, soy sauce, and cane sugar. Wait until the sugar dissolves, then remove from heat. This will be your katsu sauce base.
- In a thick-bottomed pan, heat about 50 cl of oil and gently fry the breaded vegetables for a few minutes, turning occasionally.
- Remove the fried vegetables and drain on paper towels.
- Serve the vegetables over a bed of rice.
- Drizzle with the katsu sauce and sprinkle with coriander, sesame seeds, and green onions. Enjoy!
Frequently Asked Questions
- Can I use other vegetables instead?
- Absolutely! Carrots, zucchini, or eggplant would also work well in this recipe.
- How do I store leftovers?
- Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
- Can I make this gluten-free?
- Yes! Use gluten-free flour and breadcrumbs to make this recipe gluten-free.
- What can I serve with this dish?
- This dish pairs well with a fresh salad or steamed vegetables.
- Is this recipe vegan-friendly?
- You can make it vegan by substituting the eggs with a flaxseed mixture and the sauces with vegan alternatives.
This recipe is adapted from the blog: Leslie En Cuisine.
