Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Japanese katsu sweet potato bao

Japanese 30 Mins Prep · 15 Mins Cook

To make your own fluffy baos use this recipe.
Peel and chop the sweet potato into equal-sized cubes, 1cm x 1cm. Preferably, use a steamer to cook them until tender, or use a colander over a pot of boiling water. The potatoes should be tender but still firm enough to hold their shape for frying. Let them cool.
Meanwhile prepare a crumb station: place the flour in one bowl; beat the egg in a second bowl; and place the Panko breadcrumbs in a third.
In a large pot or deep-fryer, heat the oil to 180°C over a medium-high heat. Carefully coat each potato cube in flour, shake off the excess then dip in the egg. Finally, roll them in the breadcrumbs until they are well coated. Fry the cubes in batches until golden and crisp. Drain on paper towels and sprinkle with salt while hot to season and draw out moisture.
To make the katsu sauce, finely grate the garlic and ginger into a small bowl. Add the tomato sauce, soya sauce, Worcestershire sauce, Muscovado sugar and curry powder and stir until combined.
Steam the bao according to the recipe above, or package instructions if using store-bought bao.
Slice the cabbage leaves into 4 equal rectangles to fit the buns and slice the spring onion into 3cm pieces. Spread some katsu sauce on one side of the bao, followed by the cabbage. Place 3-4 cubes of sweet potato in each bao and scatter over the spring onion. Serve immediately.
Serve immediately.