California Avocado Katsu

Written by our friend Rachael of La Fuji Mama

Katsu, a battered then deep fried cutlet of meat, is a very popular dish in Japan, the most popular probably being tonkatsu, which is made using pork fillet or pork loin. Katsu is usually served with tonkatsu sauce, a sweet and savory sauce, shredded cabbage, sometimes a lemon wedge, rice, and an assortment of side dishes. It is absolutely delicious. I have seen multiple vegetarian versions, including tofu katsu and Portabello mushroom katsu, but today I’m sharing a version made with California grown avocados. Avocado katsu is rich and creamy and totally worth making whether or not you eat meat or not!

Start out by cutting each avocado in half, removing the seed, and peeling off the skin.

Then dip the halves in flour, followed by beaten egg, and finally panko.

Then the halves are deep-fried in oil until they are a golden brown. You can buy tonkatsu sauce, or make your own by whisking together a few ingredients that you may already have sitting in your fridge and pantry!  

Serve up one half with some shredded cabbage and rice for a light meal, or two halves for a more substantial meal. If you want more servings, just prepare additional avocados and ingredients for coating them. The coating will remain crispy, even as the avocado halves cool, making it easy to prepare a large batch if you wish. You can also put them in a 200 degree Fahrenheit oven to stay warm too.  

The creamy California Avocado combined with the crunchy coating and sweet tangy sauce is a glorious combination. You’ll just be sorry you haven’t tried it sooner.

California Avocado Katsu Recipe

Serves: 2-4

Prep time: 20-25 minutes
Cook time: 2 minutes
Total time: 22-27 minutes

Katsu Sauce Ingredients
3/4 cup ketchup
3 Tbsp. soy sauce
2 Tbsp. brown sugar (or coconut sugar)
1 Tbsp. Worcestershire sauce
2 tsp. Dijon mustard
1/2 tsp. garlic powder

Avocado Katsu Ingredients
Canola oil for frying
1/4 cup all-purpose flour
1/4 tsp. fine grain sea salt, plus additional salt for seasoning
2 large eggs, beaten
1 cup panko
2 ripe, Fresh California Avocados, cut in half lengthwise, seeded and peeled

For Serving
Thinly sliced cabbage
Lemon wedges

Katsu Sauce Directions

1. Whisk all of the sauce ingredients together in a small bowl, cover, and set aside.

Avocado Katsu Directions

1. Fill a medium saucepan with 1 1/2 inches of oil, then heat it over medium heat until it registers 375 degrees Fahrenheit on a deep-fry thermometer. Adjust the heat level as necessary to maintain the temperature.
2. While the oil is heating, whisk the flour and sea salt together in a shallow bowl. Put the eggs and panko in separate shallow bowls.
3. Dip the avocado halves in flour, shaking off the excess. Then dip the halves in the egg. You may have to turn the halves multiple times to get it to coat the entire half (sometimes the avocado halves are a bit stubborn). Then dip them in the panko to coat. Set the halves on a plate.
4. When the oil is at temperature, fry two of the avocado halves at a time, frying the uncut sides first. Fry the first side for 30 seconds, then flip them and fry the second side for another 30 seconds. Remove the halves from the hot oil with a slotted spoon and place them on a plate lined with paper towels. Repeat the process with the remaining two halves. Sprinkle with salt to taste and serve on a bed of cabbage with a lemon wedge.