Catfish Katsu & Yakiniku Sauce with Sesame Cabbage & Jasmine Rice

Catfish Katsu & Yakiniku Sauce

with Sesame Cabbage & Jasmine Rice

45 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Katsu is a Japanese cooking technique where thin cuts of fish or meat are breaded and traditionally deep-fried. We’re applying this technique to catfish fillets: breading them with panko—known for its airy crunch—and lightly pan-frying them. Carrots, cabbage and scallions, lightly sautéed and seasoned with nutty sesame oil, make for a refreshing counterpoint to our catfish. As a garnish, we’re marinating crisp radish in yakiniku sauce, a sweet and savory soy-based sauce with a fruity twist. (Chefs, be sure to drizzle the sauce generously over the fillets just before serving.)

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Cut out and discard the cabbage core; thinly slice the leaves. Crack the eggs into a medium bowl; beat until smooth.

Cook the rice:
2 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt and 1 ½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Transfer to a serving dish and set aside in a warm place.

Marinate the radishes:
3 Marinate the radishes:

While the rice cooks, in a medium bowl, combine the radishes and yakiniku sauce. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Cook the vegetables:
4 Cook the vegetables:

While the radishes marinate, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the cabbage; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add ¼ cup of water and cook, stirring occasionally, 5 to 6 minutes, or until the water has cooked off. Turn off the heat and stir in the sesame oil; season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Rinse and wipe out the pan.

Bread the catfish:
5 Bread the catfish:

While the vegetables cook, place the flour and breadcrumbs on 2 separate plates; season with salt and pepper. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Working 1 piece at a time, thoroughly coat the seasoned fillets in the flour (tapping off any excess), then in the beaten eggs (letting the excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to a plate.

Cook the catfish & serve your dish:
6 Cook the catfish & serve your dish:

In the same pan, heat a thin layer of oil on medium-high until hot. Once hot enough that a few breadcrumbs sizzle immediately when added to the pan, working in batches if necessary, add the breaded catfish fillets. Cook 3 to 4 minutes per side, or until browned and cooked through. Transfer to the serving dish of cooked vegetables. Garnish the cooked catfish fillets with the marinated radishes (reserving the yakiniku sauce before adding) and green tops of the scallions. Garnish the rice with the furikake. Serve with the reserved yakiniku sauce on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Cut out and discard the cabbage core; thinly slice the leaves. Crack the eggs into a medium bowl; beat until smooth.

2 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt and 1 ½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Transfer to a serving dish and set aside in a warm place.

Cook the rice:
Marinate the radishes:
3 Marinate the radishes:

While the rice cooks, in a medium bowl, combine the radishes and yakiniku sauce. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

4 Cook the vegetables:

While the radishes marinate, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the cabbage; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add ¼ cup of water and cook, stirring occasionally, 5 to 6 minutes, or until the water has cooked off. Turn off the heat and stir in the sesame oil; season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Rinse and wipe out the pan.

Cook the vegetables:
Bread the catfish:
5 Bread the catfish:

While the vegetables cook, place the flour and breadcrumbs on 2 separate plates; season with salt and pepper. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Working 1 piece at a time, thoroughly coat the seasoned fillets in the flour (tapping off any excess), then in the beaten eggs (letting the excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to a plate.

6 Cook the catfish & serve your dish:

In the same pan, heat a thin layer of oil on medium-high until hot. Once hot enough that a few breadcrumbs sizzle immediately when added to the pan, working in batches if necessary, add the breaded catfish fillets. Cook 3 to 4 minutes per side, or until browned and cooked through. Transfer to the serving dish of cooked vegetables. Garnish the cooked catfish fillets with the marinated radishes (reserving the yakiniku sauce before adding) and green tops of the scallions. Garnish the rice with the furikake. Serve with the reserved yakiniku sauce on the side. Enjoy!

Cook the catfish & serve your dish:
Browse Steps
1 of 6