Pumpkin Katsu 🎃

For anyone who has leftover pumpkin PLEASE DON’T WASTE THEM!!!! Pumpkin is so versatile and easy to cook! I used mine to make a Pumpkin Katsu and it was such a delicious alternative to meat❤️

𝕀𝕟𝕘𝕣𝕖𝕕𝕚𝕖𝕟𝕥𝕤

•Yutaka Japanese Katsu Paste

•600ml Boiling Water⁣

•2 tbsp Gravy⁣

•1 Diced Onion⁣

•Spring Onions⁣

•1/4 Pumpkin

•Flour

•1 Egg

•1 Slice of Toast

•Salt, Pepper, Garlic Granules, All purpose Seasoning

•Cooked Rice

•Salad

•Sesame Seeds

⁣⁣

⁣ 𝕄𝕖𝕥𝕙𝕠𝕕

1. Slice your pumpkin into squares.

2. Into a shallow dish, add plain flour and your seasoning.

3. Next beat an egg in a large bowl.

4. Toast your bread and blitz into breadcrumbs and place on a separate plate.

5. Dip your pumpkin into the flour and then into your egg mixture and coat in breadcrumbs.

6. Repeat this process for all pumpkin squares.

7. When all your squares are coated, either airfry them or bake in the oven at 180 degrees (gas mark 4) for 10 minutes. (Use spray oil or drizzle in oil first to avoid them drying out)

8. Whilst your pumpkin is in the oven, dice your onion and fry in a tablespoon of olive oil till golden⁣.

9. Next, break up the whole packet of your katsu paste alongside 600ml of boiling water.

10. Mix together using a whisk as it will dissolve a lot quicker.

11. Add 2 tbsp of gravy to thicken the consistency.

12. After 15mins turn of the heat and leave your sauce to thicken. ⁣

13. Remove the pumpkin from the oven and season once again with your all purpose seasoning.

14. Serve on top of rice, alongside some salad and top with freshly cut spring onions and sesame seeds.

If you end up recreating my Pumpkin Katsu then please send me pictures or tag me @Kellyskitchen9 on Instagram as I would love to see your version!