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Incogmeato® Menchi Katsu Sando
Incogmeato® Menchi Katsu Sando 1

Incogmeato® Menchi Katsu Sando

Products Used: Incogmeato® Plant-Based Ground
Servings: 10


  • 1 Tbs. Canola oil
  • 6 oz. Onion, ¼” dice
  • 2 lb. Incogmeato® Plant-Based Ground
  • 1 oz. Panko
  • 2 ea. Egg
  • 1 oz. Milk
  • 1 oz. Soy sauce
  • 1 oz. Vegan Worcestershire sauce
  • ½ cup Flour
  • 3 ea. Eggs, beaten
  • 8 oz. Panko
  • as needed Oil, for frying
  • 10 ea. Brioche buns
  • 1 Tbs. Butter, melted
  • 10 oz. Green cabbage, finely shaved
  • 10 oz. Tonkatsu sauce

Tonkatsu sauce

  • 4 oz. Ketchup
  • 4 oz. Vegan Worcestershire sauce
  • 2 oz. Vegetarian stir-fry sauce
  • 1 Tbs. Sugar

Recipe Directions

1. Heat canola oil in a skillet over medium heat. Add the onions and cook for 2-3 minutes or until tender and lightly browned. Remove from heat and reserve.
2. In a mixing bowl, combine the Incogmeato® Plant-Based Ground, onions, panko, egg, milk, soy sauce, and Worcestershire sauce and mix well. Portion into 3 oz. patties.
3. Dip the patties into the flour first, then egg, and then coat in the panko.
4. Deep fry the patties in 325° F oil until golden brown and crispy, about 3-4 minutes.
5. Brush the brioche buns with butter and toast on a griddle.
6. Build the sandwich with shredded cabbage on the bottom bun, about 1 oz. of Tonkatsu sauce, then the fried patty. Wrap in parchment paper and serve.

For the Tonkatsu sauce
1. Combine ketchup, Worcestershire sauce, stir fry sauce, and sugar in a bowl and mix well.