Special Diet



Main Course

Main Ingredient



Restaurant Favorites, Authentic Japanese



  • 1/2 cup ketchup
  • 1/2 cup Worcestershire sauce
  • 2 tbsp molasses
  • 1 tbsp San-J Tamari Soy Sauce
  • 2 tsp sugar
  • 2 cloves garlic minced


  • 2 tbsp rice wine vinegar
  • 2 tbsp sesame oil
  • 2 tbsp San-J Tamari Soy Sauce
  • 2 tbsp honey
  • 1 (1 1/2 inch) knob ginger finely grated
  • 1 small head napa cabbage thinly sliced


  • 2 cups panko bread crumbs
  • 2 cups all-purpose flour
  • 4 large eggs beaten
  • 8 6-oz cod fillets
  • 3 tbsp olive oil


  • For sauce, combine ketchup, Worcestershire sauce, molasses, San-J Tamari Soy Sauce, sugar and ginger in a small bowl. Set aside for serving.
  • Meanwhile, for slaw, whisk vinegar, sesame oil, San-J Tamari Soy Sauce, honey and ginger together in a large bowl until combined. Toss in cabbage and green onion until coated. Keep refrigerated until ready to serve.
  • For cod, place bread crumbs, flour and eggs in 3 separate medium bowls. Dip cod fillets into flour, then into egg and then into bread crumbs, evenly coating each cod filet.
  • Heat oil in large nonstick skillet over medium-high heat. Working in batches, pan-fry cod fillets until light golden brown and internal temperature reaches 145°F, about 4 minutes per side. Repeat with remaining cod fillets.
  • Serve cod fillets with slaw and sauce.


  • Substitute gluten-free panko bread crumbs for regular panko bread crumbs and gluten-free Worcestershire sauce for regular Worcestershire sauce, and eliminate all-purpose flour, to create a gluten-free Cod Katsu!
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