Katsu sando

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 2

By Angelo Sato
From Saturday Kitchen

Ingredients

For the white cabbage

  • 60g/2¼oz white cabbage, very thinly sliced

For the chicken katsu

  • 60g/2¼oz cornflour
  • 2 free-range eggs, beaten
  • 150g/5½oz panko breadcrumbs
  • 2 x 100–120g/3½–4½oz chicken thighs, skin removed, boneless and any blood veins removed
  • 500ml/18fl oz vegetable oil, for deep-frying
  • salt

For the nanban sauce

  • 40ml/1½fl oz rice vinegar
  • 55ml/2fl oz soy sauce
  • 40g/1½oz sugar

For the tartare sauce

  • 100g/3½oz mayonnaise
  • 1 free-range egg, hard-boiled and diced
  • 40g/1½oz cornichon pickles, diced
  • 10g diced red onion
  • few parsley leaves, very finely chopped
  • 1 tsp wholegrain mustard

For the katsu sando

  • 2 quails’ eggs (optional)
  • 4 thick slices soft white bread
  • 20g/¾oz pickled cucumber
  • 30g/1oz tonkatsu sauce
  • pickles, to serve
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