Katsu originated in Japan in the late 1800s and quickly became popularized in Japan and beyond. It is traditionally known as Japanese style fried chicken. This is our vegetarian version that’s made zucchini and whole wheat panko breadcrumbs that we opt to bake instead of frying. We then pair it with jasmine rice, sugar snap peas, mustard greens and a house made katsu sauce to drizzle on the top. It’s a classic dish that we know you’re going to love!
Disclaimer: There may be variabilities in cooking time based on equipment used. Always test for temperature until the meal is warmed to your liking. Oven: heat to 350 degrees. Remove plastic film and katsu sauce from the container before cooking. Place container on a sheet pan and bake for 10 minutes. Check food then continue cooking for 5-10 minutes or until warm throughout.
Microwave: Remove plastic film and katsu sauce rom container and microwave dish for 1.5 minutes. Continue to cook in 20 second increments or until warm throughout.
Zucchini, egg, water, whole wheat panko breadcrumbs, pepper, flour, jasmine rice, sugar snap peas, onion, mustard greens, lemon wedge, katsu sauce: tomato paste, plum tomatoes, dates, ginger, garlic, rice vinegar and coconut aminos (Allergens: Gluten and egg)
Ingredients may change due to market availability. Please email firstname.lastname@example.org if you have questions about allergies.
Nutrition facts are an estimate. At Cooked we strive to offer generous portions. Each meal is packed by hand and actual serving sizes may vary. Nutritional info may exclude marinades and brines.
- Calories: 400
- Fat: 1g
- Carbohydrates: 86g
- Protein: 12g
- Sodium: 280mg