Our HARVEST GOURMET™ PLANT-BASED CUTLET can be used to make well-loved dishes all the more loveable, from Katsu Ramen to a glowing Katsu Curry with sticky rice. It’s easy to prepare. So whether you’re creating sandwiches, salads or satisfying mains, you can serve it quickly and deliciously.

  • 1:00 TIME
  • 10 Portions
  • medium



Cooked Japanese rice 1kg
Spring cabbage 500g
Japanese curry paste 300g
Carrot 250g
Potato 600g
Onion 1kg
Cooking oil 60ml
Water 1.5lt

  1. Mince the onions. Cut the potatoes and the carrots into big 2cm dices.
  2. In a big cooking pot, heat the oil and sweat the minced onions for 10 minutes over medium heat. Add the cut potatoes and carrots and cook for 5 minutes.
  3. Add the water and bring to a boil. Reduce the heat and cook for 10 minutes.

Chef's Tip

  • Serve with Japanese pickles and ginger.
  • You can cook the HARVEST GOURMET™ PLANT-BASED CUTLET in an oven or deep fryer for a good result.