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Asian Spiced Seitan Katsu Sliders, Soy Mustard Brussels Sprout Slaw and Katsu Sauce
Serves
25 servings
Total Time
3 hours 15 minutes
Prep Time
1 hour 45 minutes
Cook Time
1 hour 30 minutes
About
Created by College & University Chef Matthew Ward, these Asian Spiced Seitan Katsu Sliders pair crispy, golden-fried seitan cutlets with a tangy soy mustard Brussels sprout slaw and bold Kikkoman® Katsu Sauce, all tucked into toasted slider buns. Globally inspired and plant-forward, the sliders strike the perfect balance of craveability and approachability for today’s students. Their handheld format makes them an ideal fit for college and university dining, where portability and bold flavor drive student appeal.Ingredients
Seitan Base (Yields ~7-8 lbs. cooked)
Dry Ingredients:
- 10 cups vital wheat gluten
- 2 cups chickpea flour
- ½ cup garlic powder
- ½ cup onion powder
- 3 Tbsp Chinese five spice
- 1 Tbsp white pepper
- 1 Tbsp salt
Wet Ingredients:
- 1 cup Kikkoman® Soy Sauce
- ⅔ cup Kikkoman® Kotteri Mirin
- ⅓ cup Kikkoman® Sesame Oil
- ¾ cup Gochujang
- 7 ½ cups vegetable broth – (adjust as needed for dough texture)
Breading & Frying:
- 6 cups all-purpose flour
- 8 cups Kikkoman® Soymilk Unsweetened
- 3 cups cornstarch, whisked into soymilk
- 6 lbs. Kikkoman® Panko Breadcrumbs
Brussels Sprout Slaw:
- 10 lbs Brussels sprouts, thinly shredded
- 3 lbs carrots, shredded
- 2 ½ lbs red cabbage, thinly sliced
- 2 bunches green onions, thinly sliced
- 1 cup cilantro, chopped
Soy Mustard Dressing:
- 1 cup Kikkoman® Less Sodium Soy Sauce
- ¾ cup Kikkoman® Rice Vinegar
- ½ cup maple syrup
- ½ cup Dijon mustard
- ½ cup whole-grain mustard
- ½ cup Kikkoman® Sesame Oil
- ¾ cup salad oil
- 6 cloves garlic, minced
- 2 Tbsp fresh ginger, grated
- 2 tsp red chili flakes
Assembly:
- 50 slider buns (3-inch diameter)
- 9 ½ cups Kikkoman® Katsu Sauce
Directions
Seitan Base:
- Mix dry ingredients in a large bowl.
- Whisk wet ingredients separately, then stir into dry.
- Knead until elastic, 5–8 minutes.
Forming Cylinders:
- Divide dough into portions and roll into 3-inch cylinders.
- Wrap tightly in plastic wrap, then foil, sealing ends.
- Steam for 60–75 minutes, turning halfway.
- Cool completely, refrigerate until firm, then slice into 2.5 oz, ½-inch-thick rounds (yield: 50 cutlets).
Breading & Frying:
- Dredge cutlets in flour, cornstarch/soymilk slurry, and panko.
- Repeat dredge twice for a sturdy, crispy coating.
- Fry at 350°F until golden, about 2–3 minutes per side.
- Drain on wire racks to maintain crispness.
Brussels Sprout Slaw:
- Shred vegetables finely.
- Whisk dressing until emulsified.
- Toss slaw with dressing; marinate 30 minutes before serving.
Seitan Slider Assembly:
- Lightly toast slider buns.
- Place seitan cutlet on bottom bun.
- Spoon or drizzle 1.5 oz Kikkoman® Katsu Sauce over cutlet.
- Top with soy mustard Brussels sprout slaw.
- Add bun crown.
Serving Suggestions:
Pair sliders with kimchi tots, sweet potato fries with Gochujang aioli, tempura green beans, or fried wonton crisps. Feature them in a Plant-Forward Global Street Eats menu cycle to highlight sustainability and culinary diversity.
