Savory watermelon 'steaks', marinated, cooked low and slow and then deep fried to create a delicious golden crispy vegan gyukatsu (beef cutlet). Sounds barbaric... but this Wagyumelon Katsu will blow your mind.
Friends, say hello Wagyumelon Katsu!! AKA Watermelon 'Steak' Cutlets-- a plant based take on gyukatsu (Japanese deep fried beef cutlet). This Wagyumelon Katsu will take you through a completely different dining experience from any dish you’ve had before.
The Inspiration
Sometimes Eric and I would come up with weird things and check google to see if it exists. It was one of those nights when the idea of deep frying a watermelon popped into my brain. The first thing that popped up were some fried watermelon bites and at first glance, in the photos it kinda looked like steak! I remember seeing viral videos a year ago about a whole smoked watermelon, and then the idea of vegan gyukatsu (beef cutlet) came to mind.
Looked it up and found a video by Insider that Harry & Ida's does a Watermelon Katsu Sando (Wagyumelon Katsu Sando) made by Will Horowitz (the same person who invented the smoked watermelon ham). In the video, it looked craaaaazy real, it got me so keen on recreating my version of it. I had the marinade and basic katsu recipe already down, it was more so figuring out how to cook and flavour the watermelon. We'll get into that a little later. Let's get to it!
How to Make Watermelon 'Steak' Katsu
Ingredients
- Watermelon: I tested this with two difference watermelons. One was quite sweet and the flesh was slightly softer. The other watermelon was quite firm and less sweet, and this is one of those rare time when you WANT to use a watermelon that is not too sweet and firm to the touch so that when cooked, it doesn't fall apart as easily.
- Soy sauce: For flavour.
- Mirin: Commonly used for katsu marinades, the alcohol will cook off removing some of the watermelon flavour.
- Sake: Adding a little bit of sake helps remove some of that stronger watermelon flavour.
- Molasses: Molasses is rich in iron and adds flavour without it being sweet or overpowering.
- Cake Flour: for coating and the dredge.
To start the experimentation, I knew I had to extract some of the juices first so salted it and then let it marinate.
I decided to try cooking the watermelon in the oven and in the pan just for textural comparison. 10 minutes on the pan vs. 1 hour and 45 minutes in the oven... honestly there wasn't much of a difference so I do recommend the pan method. I found low and slow is the way to ensure it is cooked through all the way. At this point, the watermelon steaks should hold together but should pretty floppy (kinda like medium firm tofu). Once I figured out how to get that texture and flavour locked in, the rest is pretty much coating and deep frying.
There are a few steps that go into making this vegan watermelon steak katsu but it is very similar to how you would typically make katsu! Here's a run down with some tips and tricks to help you along the way:
Method
PREP THE WATERMELON
- Cut two pieces of watermelon lengthwise, about 2 ¾ inches thick. We're cutting it slightly thicker than we want to so that we have some leeway to trim off later just incase. Then cut out a 5 x 3 inch rectangle (about the size of an iPhone 11 plus). Now, cut the thickness of the slab as evenly as possible until about 2 ½ inches. If roasting the watermelon, keep it at around 2 ¾ inches as it does tend to shrink slightly more.
- Salt the watermelon and then let it rest. In the meantime, make the marinade.
- Pat the watermelon dry with a clean lint-free cloth. Pour the sauce over the watermelon and let it marinate while making the negi miso sauce (follow directions in recipe below).
COOK WAGYU MELON KATSU
- Grease a pan over medium low heat. Place the watermelon steaks into the pan and cook for about 4 minutes covered. We want the inside to be cooked through so low in slow is key here or else the outside will burnt. Remove the lid and then continue to cook for another 1-2 minutes until slightly charred. Flip the watermelon steak and repeat with the other side. Remove the watermelon from the heat and onto a wire rack over a plate.
- Heat deep fryer or enough oil over medium heat (takes about 10 mintues)
- Into a shallow bowl stir together the cake flour and water until smooth. Prepare a plate with flour and another plate with panko.
- Place the watermelon into the flour and coat the entire slab. Then dip it into the dredge and coat evenly. Then place it into the tray with the panko and coat generously on all sides until fully covered.
- Once oil reached 350 F (180 C), carefully place the watermelon steaks into the oil and fry each side for 45-60 seconds until golden brown. Remove from oil and place on a wire rack until ready to slice.
Gyukatsu is typically served with a simple dashi soy sauce, wasabi and Japanese black pepper because of how rich the cut is. For this watermelon katsu, I paired it with a negi miso sauce, kombu soy sauce and a bit of wasabi.
Friends, this vegan gyukatsu made with watermelon was one of the funnest recipes I've made. A must try this summer, I hope you enjoy!
More delicious vegan katsu recipes to try!
SAVE IT FOR LATER! ↓
If you recreate this Wagyu-Melon Katsu recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Wagyu-Melon Katsu (Watermelon Katsu)
Savory watermelon 'steaks', marinated, cooked low and slow and then deep fried to create a delicious golden crispy vegan gyukatsu (beef cutlet). Sounds barbaric... but this Wagyumelon Katsu will blow your mind.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: entree
- Method: stove top
- Cuisine: vegan, japanese
Ingredients
KOMBU SOY SAUCE
- 1 cup Japanese soy sauce (250ml)
- 3g kombu
NEGI MISO SAUCE
- 2 scallions, finely chopped (35g)
- 1 heaping tablespoon miso paste (25g)
- 1 tbsp mirin (15ml)
- 1 tbsp sake (15ml)
- 1 tsp soy sauce (5ml)
- 1 ½ tsp sugar (8g)
- ½ tsp grated ginger (4g)
- 2 tsp sesame oil (10ml)
MARINADE
- ½ watermelon (about 3 lbs)
- 4 tbsp soy sauce (60ml)
- 2 tbsp mirin (30ml)
- 2 tbsp sake (30ml)
- 4 tsp molasses (20ml)
DREDGE
- 4 tbsp cake flour or all purpose flour (30g)
- 4 tbsp water (60ml)
OTHER
- cake flour or all purpose flour, for coating
- panko, for coating
- oil, for frying
TO SERVE
- cabbage, finely shredded
- wasabi
- grated nagaimo
- Japanese black pepper
- tomatoes
Instructions
KOMBU SOY SAUCE:
- The night before, dust off the piece of kombu with a dry kitchen cloth. Pour the soy sauce into a air tight jar and then add the kombu. Close it tight and refrigerator overnight.
PREPARE THE WAGYU MELON:
- Cut two pieces of watermelon lengthwise 2 ¾ inches thick. Place it flat onto a cutting board and then cut out a 5x3 inch rectangle. Repeat with the other slice. Cut down the thickness of the watermelon to just about 2 ½ inches.
- Salt the watermelon and then let it rest.
- In the meantime, mix together the soy sauce, mirin, molasses and sake.
- Dry the watermelon and then pour the marinade over it. Let it rest while making the negi miso sauce.
NEGI MISO SAUCE:
- In small bowl add the miso paste, mirin, sake, soy sauce, sugar and grated ginger and whisk together.
- Add scallions to a pan over medium high heat. Drizzle in sesame oil and fry for 1 minute. Add the sauce and cook until slightly reduced (about 1 minute). Remove from heat and transfer to a bowl.
COOK WAGYU MELON KATSU
- Grease a large pan over medium low heat. Place the watermelon 'steaks' into the pan and cook for about 4 minutes covered. Remove the lid and then continue to cook for another 1-2 minutes. Flip the watermelon steak and repeat. Remove the watermelon from the heat and onto a plate.
- Into a shallow bowl stir together the cake flour and water until smooth. Prepare plate with flour and another plate with panko.
- Prepare deep fryer or enough oil over medium heat.
- Place the watermelon into the flour and coat the entire slab. Then place it into the dredge and coat evenly. Then place it into the plate with the panko and coat generously on all sides until fully covered with panko.
- Once oil reached 350 F, carefully place the watermelon 'steak' into the oil and fry each side for 45-60 seconds. Remove from oil and place on a wire rack.
PLATE AND SERVE
- Add shredded cabbage to a plate along with wasabi and your choice of sides. Prepare small bowls with negi miso and kombu soy sauce. Cut the wagyumelon katsu stright down (this will help the panko stay intact) into bite sized slices. Serve and enjoy!
Notes
- TO ROAST THE WATERMELON: Keep watermelon slabs about 2 ¾ inches. After marinating the watermelon, pour the remaining sauce into a baking dish and bake at 350 F (180 C) for 1 hour and 30-45 minutes.
- Helpful Equipment: non-stick pan, long chopsticks, wire rack, deep frying skimmer, shallow cooking trays
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 26.3g
- Sodium: 1698mg
- Fat: 14.2g
- Saturated Fat: 2g
- Unsaturated Fat: 11.7g
- Trans Fat: 0
- Carbohydrates: 57.7g
- Fiber: 2.2g
- Protein: 7.3g
- Cholesterol: 0
Keywords: vegan steak, watermelon steak, katsu, vegan katsu, cutlet
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Natasha Medella says
This recipe is amazing, delicious and easy!!
I loved and will make again a lot of times!
Thank you Lisa for sharing
★★★★★
Kyrsten O’Neal says
An amazing recipe, so tasty!
★★★★★
Janine Apollonia says
Loved it <3 cant wait to try more recipes by Lisa
★★★★★
Judy says
I tried this recipe and it was so easy to make and super delicious! It's something brand new and I highly recommend it!!
★★★★★
Lauren says
We’ve made other savoury meals with watermelon before but I’m always surprised at how versatile it is. This didn’t disappoint! The watermelon really cuts the grease from the fried outer part. It’s delicious and we’ll definitely be making it again!
★★★★★
Tanya says
So delicious! I had it twice in one day and again the next. Definitely trying more of Lisa’s recipes!
★★★★★
Cory says
Sooo amazing. Healthy, delicious and cruelty free!!! Thank you!
★★★★★
Annika says
No need to feel sceptical about this one. Try it and you’ll be blown away by how tasty this is!! 10/10 would recommend!
★★★★★
Anh says
Is there a substitute for molasses if we don't have that?
Lisa Kitahara says
You can omit it! It's just for flavour 🙂 Perhaps some liquid smoke can add another touch of flavour too.
Kiki+M says
A taste I never imagined before and loved!! Also so fun making! I am from Europe so I felt like I was making a sour-sweet fruit schnitzel :DD
★★★★★
JessiJames says
Is was sooo easy to cook!
It was crispy, sweet and sooo juicy!
Summerfeeling fun!!!
So try it...
Love~Jess
★★★★★
maurice says
Love this recipe! I didn't know what to expect tastewise but it came out great! Definitely gonna make this again!
★★★★★
Hanna says
I never thought I would love warm watermelon but damn this is good! With the sauce and the crust everything just goes so well together 🥰 And it pairs perfectly with the pickled Watermelon rind 😍
★★★★★
Alexis says
Tried this recipe the other night and I was amazed at how good it turned out and tasted!! It does take a bit of time, love and care, but this recipe is totally worth it! Especially if you’re trying to spice up your vegan life. This was absolutely amazing!
★★★★★
Dani says
We were so pleasantly surprised by this! It was delicious and fun to make as well. I need to work on how to keep the breading on the watermelon better, but other than that it came out so well! Looking forward to having it again!
★★★★★
Stew says
Tasty! If there was some way of drying the watermelon out even more, I think it would be perfect (but may take way too long)
★★★★
W Nazaria says
simple and easy recipe but super tasty😋
★★★★★
Alessandra says
Obsessed with this recipe 😍 I am not vegetarian nor vegan but I her recipes makes everything seems delicious so I had to try it! It’s super tasty. I didn’t have all the marinate ingredients so I added a little bit of steak seasoning to the panko and it was still pretty good, so don’t hesitate to try it if you don’t have all the ingredients.
★★★★★
Maggie says
My family and I loved this dish. This is a great recipe, do not shy away from making it ppl!
★★★★★
Barbara says
I didn’t expect that taste! The flavor of watermelon and this Negi miso sauce is amazing! Highly recommended with wasabi indeed. <3
★★★★★
Nova Josephine says
Tasty! Thank you for the recipe ❤️
★★★★★
Jenna says
Such a fun dish to make! The flavours are amazing and the balance of texture with the crispy exterior and the interior that turned out tuna-ish, which was so neat! Also the negi miso sauce is a must for dipping and I made a quick version of the pickled watermelon rind for the side. YUM!
★★★★★
Mia Tulip says
This dish is so tasty and fun to make! I served it to my non-vegan family without telling them what it was and none of them could believe it was watermelon, or that it was completely vegan. Definitely would recommend trying this out!
★★★★★
Jocelyn says
This was so good! I found that I cut my watermelon a little too big but it was still delicious. I also air fried the watermelon and will try again maybe without and regular fry. The miso sauce is the best part! I have made it for other dipping foods.
★★★★★
June says
I love it ! I just add sesame oil and seaweed to the marinade and made my own panko, and it was amazing ! Even before the frying step the watermelon looks so good. It’s weird at first because you’re expecting something very rich visually and it’s so light and melting when you eat it. You don’t feel the watermelon taste but it’s still a little crunchy in the inside (maybe my cooking wasn’t perfect tho), but overall the texture felt so nice, squishy, melting… I recommend it !! Thank you Lisa for your wonderful ideas 😍
★★★★★
Liam says
I don't know what I expected but I tried it with my mum and we both really liked it and it was kind of fun to make it together as well! The result is really esthetically pleasing but it doesn't taste like meat or fish, which is not necessarily a bad thing in my opinion, as long as the dish is tasty !
★★★★★
Camille says
I loved this! Recipe was easy to follow. The marinade and cooking completely change the flavor of the watermelon. The sweet, salty, and savory sauce is the perfect dip.
★★★★★
Jessica says
Made this recipe last night and it literally blew everyone away ! My brother and boyfriend both still eat meat and were very skeptical when they saw me making this wagyumelon katsu, but once they had a bite they both said it’s actually really good ! 🙂 10/10 would make again !
★★★★★
Jessica says
I made this recipe last night and it blew everyone away ! My brother & boyfriend both eat meat and they were skeptical when they saw me making this wagyumelon katsu, but boy let me tell you this had them saying “mmmm, this is really good!” 🙂 10/10 would defiantly be making this again !
★★★★★
Barry says
I knew I'd have to make this after seeing the video on TikTok so I saved it to Whisk. First off, the flavor is delicious. There is a slight underlying sweetness from the watermelon but in no way would I consider this a sweet dish. Personally, I thought it resembled raw ahi tuna in texture though obviously not exactly.
I will definitely make it again. Next time, however, I will wait to make the cake flour/water slurry (I made it too far in advance so the flour got over hydrated and stiff). I'll also let it rest after coating with panko to give the coating a better chance to adhere to the watermelon.
Seriously tasty though. Highly recommend.
★★★★★
Meghan says
I loved this recipe. Im not vegan or vegetarian and paired it with a pork chop instead of applesauce. I just love all kinds of food and this was tasty. I can see how using a less juicy watermelon would help keep the coating in tact.
★★★★★
Roxana Eskandari says
Took me right back to Japan! So tasty, even my carnivore hubby loved it and said "If this is really vegan food, i don't mind eating like this everyday". (Proud moment)
Thank you so much, can't wait to try all your other recipes!
Big kisses from Brussels xx
★★★★★
SAEMI amazake says
Here is another new taste!
I really enjoyed them while i cook them as lots of my friend saw my stories ask me “pan fry watermelon!?” “so wired” hahaha
You never know how the new amazing combination work on well till you try it
★★★★★
Mitali Khanwani says
I made this recipe over lunch the other day, and HOLY WATERMELONY. IT WAS SO GOOD! i admit i was a bit skeptical at first, but its not one of my fav ways to eat watermelon. My meat-eating boyfriend also loved it and raved on about it to his meat-eating parents the next day. I had to change the recipe a bit, as i didnt have Kombu and Sake on hand, but it turns out good, so i'm not complaining.
★★★★★
Enerique says
I was so surprised when I saw this meal like many others in your page.
I kept in my mind to try it later. Then I was also surprised how easy it was to cook it and how flavourful it was.
I brought some where I work and all my collegues were amazed and enjoyed it a lot.
I will do this recipe again a lot next summer and I will try your other recipes for sure.
I love your Instagram videos.
Thanks a lot from France.
★★★★★
Ashley says
I've used watermelon in savory recipes before but this changes the game FOREVER. Everything about it was delicious and worth every step. It's crunchy and not too sweet and has all this amazing umaminess to it.
CanNOT recommend to try this enough!
★★★★★
Max says
I had some leftover watermelon and tried this one out! …. Got to admit that this is a real gamechanger. Totally loved it, thank you Lisa!
★★★★★
LOLLY says
I have made this Wagyu Melon steak few times and I really love it!
Joefee Tsao says
I tried a bunch of recipes, and they are all super tasty. Mostly I am really busy, which is why I am more a silence big fan.
Thank you for creating Vegan Asia fusion. It is a big inspiration. I am not even Vegan, but I enjoy challenging myself with vegan recipes. Of all recipes, this is so far my favorite recipe.
Can't wait for more.
Ps: Continue to post your funny, cute insta storys. I really enjoy watching them.
Big support and love
insta: joefee_tsao
★★★★★
Jay says
Whenever I crave katsu, I make this and this is a perfect subs. and definitely satiate my craving.
I made two today and I finished it all LOL couldnt stop eating it.
Thank you for this wonderful Recipe 🙂
★★★★★