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Panko Crusted Butternut Squash with Soy Savoy Cabbage

Chef Adina Halpern

Feeds 2-4

The idea stems from tonkatsu, which is a japanese dish of panko crusted and fried pork cutlet. This dish is hearty, texturally rich, nuanced, and is another fun way to embrace creativity and winter produce. I suggest picking up some tonkatsu sauce to accompany or try making your own! I also love a good spicy mayo as a sauce with this dish. Serve on top of some white rice with a small vegetable salad to accompany.


1 butternut squash

½ a savoy cabbage

2 eggs

1-2 cups fine panko

½ cup flour

1 cup mirin

1 cup sake or white wine

1 cup soy sauce

1 inch piece of ginger 

1 clove garlic

2 scallions


  1. Preheat the oven to 350F.

  2. Slice your squash into thick slices from the top. Reserve the other half for later.

  3. Brush the squash with some sesame oil and salt. Roast until mostly tender, but with some resistance. Allow to cool.

  4. Meanwhile combine, sake or wine, soy sauce, mirin, ginger, and garlic in a small pot. Simmer to reduce until it becomes thick and viscous. Careful not to reduce too much or on high heat, or the soy sauce will burn. 

  5. Set up a breading station. Beat the eggs in one vessel, put the flour and panko into two other vessels. DIp each piece in the flour, then the egg, then the panko. With each step make sure that the whole piece is evenly coated.

  6. Heat up some oil in a frying pan to 350F. Place the pieces of breaded squash in the hot oil and fry until golden brown and crispy. Remove and allow to drain on a rack or paper towels.

  7. Cut the cabbage into equal size wedges. 

  8. Sear each wedge on both sides until golden and crisp.

  9. Spoon or brush some of your glaze over the top. 

  10. Finish the dish with some sliced scallions.