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Wagyu-Melon Katsu (Watermelon Katsu)


  • Author: Lisa Kitahara
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x

Description

Savory watermelon ‘steaks’, marinated, cooked low and slow and then deep fried to create a delicious golden crispy vegan gyukatsu (beef cutlet). Sounds barbaric… but this Wagyumelon Katsu will blow your mind.


Scale

Ingredients

KOMBU SOY SAUCE

NEGI MISO SAUCE

  • 2 scallions, finely chopped (35g)
  • 1 heaping tbsp miso paste (25g)
  • 1 tbsp mirin (15ml)
  • 1 tbsp sake (15ml) 
  • 1 tsp soy sauce (5ml)
  • 1 1/2 tsp sugar (8g)
  • 1/2 tsp grated ginger (4g)
  • 2 tsp sesame oil (10ml)

MARINADE

  • 1/2 watermelon (about 3 lbs)
  • 4 tbsp soy sauce (60ml)
  • 2 tbsp mirin (30ml)
  • 2 tbsp sake (30ml)
  • 4 tsp molasses (20ml)

DREDGE

OTHER

TO SERVE

  • cabbage, finely shredded 
  • wasabi
  • grated nagaimo
  • Japanese black pepper
  • tomatoes

Instructions

KOMBU SOY SAUCE: 

  1. The night before, dust off the piece of kombu with a dry kitchen cloth. Pour the soy sauce into a air tight jar and then add the kombu. Close it tight and refrigerator overnight. 

PREPARE THE WAGYU MELON: 

  1. Cut two pieces of watermelon lengthwise 2 3/4 inches thick. Place it flat onto a cutting board and then cut out a 5×3 inch rectangle. Repeat with the other slice. Cut down the thickness of the watermelon to just about 2 1/2 inches. 
  2. Salt the watermelon and then let it rest. 
  3. In the meantime, mix together the soy sauce, mirin, molasses and sake. 
  4. Dry the watermelon and then pour the marinade over it. Let it rest while making the negi miso sauce.

NEGI MISO SAUCE: 

  1. In small bowl add the miso paste, mirin, sake, soy sauce, sugar and grated ginger and whisk together.
  2. Add scallions to a pan over medium high heat. Drizzle in sesame oil and fry for 1 minute. Add the sauce and cook until slightly reduced (about 1 minute). Remove from heat and transfer to a bowl. 

COOK WAGYU MELON KATSU

  1. Grease a large pan over medium low heat. Place the watermelon ‘steaks’ into the pan and cook for about 4 minutes covered. Remove the lid and then continue to cook for another 1-2 minutes. Flip the watermelon steak and repeat. Remove the watermelon from the heat and onto a plate.
  2. Into a shallow bowl stir together the cake flour and water until smooth. Prepare plate with flour and another plate with panko. 
  3. Prepare deep fryer or enough oil over medium heat. 
  4. Place the watermelon into the flour and coat the entire slab. Then place it into the dredge and coat evenly. Then place it into the plate with the panko and coat generously on all sides until fully covered with panko. 
  5. Once oil reached 350 F, carefully place the watermelon ‘steak’ into the oil and fry each side for 45-60 seconds. Remove from oil and place on a wire rack. 

PLATE AND SERVE

  1. Add shredded cabbage to a plate along with wasabi and your choice of sides. Prepare small bowls with negi miso and kombu soy sauce. Cut the wagyumelon katsu stright down (this will help the panko stay intact) into bite sized slices. Serve and enjoy! 

Notes

  • TO ROAST THE WATERMELON: Keep watermelon slabs about 2 3/4 inches. After marinating the watermelon, pour the remaining sauce into a baking dish and bake at 350 F (180 C) for 1 hour and 30-45 minutes.
  • Helpful Equipment: non-stick pan, long chopsticks, wire rack, deep frying skimmer, shallow cooking trays
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Category: entree
  • Method: stove top
  • Cuisine: vegan, japanese

Nutrition

  • Serving Size: 1 serving
  • Calories: 410
  • Sugar: 26.3g
  • Sodium: 1698mg
  • Fat: 14.2g
  • Saturated Fat: 2g
  • Unsaturated Fat: 11.7g
  • Trans Fat: 0
  • Carbohydrates: 57.7g
  • Fiber: 2.2g
  • Protein: 7.3g
  • Cholesterol: 0

Keywords: vegan steak, watermelon steak, katsu, vegan katsu, cutlet