Offer a taste of Japan with our Katsu Batter Mix for butchers, perfect for creating golden, crispy coatings with a mild, savoury flavour.

Ideal for chicken, pork or vegetables, this versatile mix helps you add popular Asian-inspired options to your hot counter or ready-to-cook range.

Easy to prepare and full of flavour - perfect for boosting customer appeal.

** Use with a breadcrumb (sold separately) **

Tips On Breading With Katsu Batter Mix:
When preparing e.g. chicken with our Katsu Batter Mix, we recommend to coat it with Panko breadcrumbs. This is intentional and aligns with how Katsu is traditionally made: it's a breaded dish where the meat is first coated in a batter (or egg wash), then covered in breadcrumbs - typically Panko - before being deep-fried.

A key feature of the Katsu Batter Mix is that it sticks the Panko breadcrumbs to the batter-coated chicken.

In contrast, this is not a feature of the other batters (Kara-age or Tempura). Kara-age and Tempura are designed for different styles of Japanese frying:

• Kara-age is a thicker batter that traps the juices of the meat inside, resulting in succulent, fried, crispy chicken
• Tempura, on the other hand, is known for its lighter, airy coating - also without breadcrumbs

So, while Panko works wonderfully with the Katsu batter because that's a core part of the dish style, it wouldn't typically be used with Kara-age or Tempura, as these are meant to showcase different textures and flavours.

Typically, you would use Panko breadcrumbs to make Katsu, but that's simply because Panko breadcrumbs were invented in Japan and of course Katsu is a Japanese dish.

However, Panko is made from crustless white bread, the same as regular breadcrumbs. So you can definitely use other breadcrumbs on our website as well to customers.

The main strength of our Katsu Batter mix is its ability to bond breadcrumbs to the protein (we recommend chicken, pork, or possibly beef) and avoid peeling. At the same time, it locks moisture inside, resulting in better quality than frozen katsu products. It is also better for oil than when using the traditional method with egg (as ours is only batter and water), as the oil usually gets dirty quite quickly, meaning less changing of oil for chefs.