Katsu sandos
Ingredients
- Step 1 25g white cabbage , finely shredded
- Step 2 25g red cabbage , finely shredded
- Step 3 1 tbsp white vinegar
- Step 4 2 tbsp plain flour
- Step 5 1 egg , beaten
- Step 6 150g panko breadcrumbs
- Step 7 80g piece pork escalope or 3-4 mini chicken fillets, bashed flat
- Step 8 6 large peeled raw prawns , halved to give 2 thin slices each
- Step 9 cold pressed rapeseed oil , for frying
- Step 10 2-4 tbsp mayonnaise
- Step 11 4 slices white bread
- Step 12 2 tbsp ketchup
- Step 13 1 tbsp Worcestershire sauce
- Step 14 1 tsp soy sauce
- Step 15 1 tbsp golden caster sugar
- Step 16 ¼ tsp mustard (yellow or Dijon)
- Step 17 ½ tsp white vinegar

Calories: 672
Carbohydrate: 74 g
Protein: 26 g
Fat: 29 g
Cook time: 20 minutes
Prep time: 10 minutes
Total time: 30 minutes
Servings: 2
TAGS
Afternoon tea
Lunch
Snack
japanese
Cat
Chicken katsu
Indulgent
japanese
Lulu Grime
Lunch
Sando
Sandwich
Tonkatsu
Directions
- Step 1 Put the cabbages in two separate small bowls, sprinkle each one with ½ tbsp of the vinegar and leave to marinate. Put the flour, egg and breadcrumbs onto separate plates. Mix all the ingredients for the tonkatsu sauce in a bowl and set aside.
- Step 2 Dust the pork or chicken in flour, dip in the egg on both sides and then into the breadcrumbs, making sure they are well covered. Heat 1cm of the oil in a deep frying pan until a breadcrumb sizzles as soon as it is dropped in. Fry the pork or chicken for 2-3 mins on each side or until the crumb coating is golden brown. Lift out and sprinkle with a little salt. Keep warm.
- Step 3 Dust, dip and coat the prawns in the same way. Add a little more oil to the pan if you need to and fry the prawns.
- Step 4 Spread mayonnaise over the slices of bread and lay them out on a board, then drizzle some tonkatsu sauce on two of the slices. Put the pork or chicken on one slice with tonkatsu on and arrange the prawns in a single layer on another. Spoon some pickled green cabbage onto the prawns and the pickled red cabbage onto the pork or chicken. Press another slice of bread, mayo-side down on each to make a sandwich. Trim the edges with a sharp knife and cut each one into four.