Vegan Sweet Potato Katsu with Teriyaki Mayo

Sweet potato katsu with teriyaki mayo


10 mins 


20 mins 


This Japanese-inspired vegan appetiser makes a great addition to any party spread. \r\n \r\nRecipe and imagery development courtesy of The Tofu Diaries


  • 1 large sweet potato, cut into 1/2 cm thick slices
  • 50 grams breadcrumbs
  • 2 tablespoons Hellmann’s® Vegan mayo
  • 2 teaspoons water
  • 1 tablespoon soy sauce
  • 1.5 teaspoons mirin seasoning
  • 1.5 teaspoons brown sugar
  • 1/8 teaspoon ground ginger
  • 3 tablespoons Hellmann’s® Vegan mayo

  1. Amount per Serving
Title Amount per Serving
Energy 144.17 kcal
Protein 3.35 g
Sugar 8.97 g
Fibre 1.91 g
Fat 3.7 g
Saturated fat 2.41 g


  1. Preheat the oven to 200C/gas mark 6. Line 2 baking trays with greaseproof paper

  2. To prepare the katsu, mix the mayo and water together in a dish. Place the breadcrumbs in a separate dish. Dip the sweet potato slices into the mayo followed by the breadcrumbs, ensuring they are evenly coated. Place onto the baking trays. Bake for 20 minutes or until the sweet potato is soft and the breadcrumbs are golden.

  3. Meanwhile, heat the soy sauce, mirin, brown sugar and ginger in a small saucepan over a medium high heat. Stir continuously for a few minutes until it begins to bubble and thickens. Set aside to cool.

  4. Just before the sweet potato katsu is ready, mix 3 tablespoons of mayo with the teriyaki sauce.

  5. Remove the katsu from the oven and carefully transfer onto a serving plate. Serve together with the teriyaki mayo dip!