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Home Dish Japanese Katsu Sando

Japanese Katsu Sando

Name: How to cook Japanese Katsu Sando - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Japanese Katsu Sando

This is again, Japan’s one of the most popular & traditional ones…Quite common & favourites of the locales therein & THE MOST FAVOURITES of the Japanese children…Adults too, can’t let go of this what kind of nourishes & nurtures their very childhood fond memories & evidently, quite nostalgic to them…absolutely close to their hearts…So, let me share the traditional authentic recipe from the land itself 👍

Ingredient

Food ration :

2 servings

Cooking time :

30 mins. Prep T

1 Cup

Panko (Special Japanese Breadcrumbs)

1.5-2 tbsps

Cooking Oil: Any Neutral Veg. Oil (Canola, Sesame, O

1/2 tsp

or To Taste Salt

Chicken Breasts or Fish Fillets (Of Your Choice): Parboiled &

2 tbsps

Fresh Lemon Juice

1 tsp

Black Peppercorns: Freshly Cracked

Whole Egg: Well Whisked

2 tbsps

Cornstarch or All-purpose flour

1-2

Cabbage Leaves: Well Washed, Dried & Each One, Cut Up into 4

4 Slices

Japanese Shokupan or any other Breads of your choice- I

tsps Dijon Mustards

tsps tsps Butter

4 tbsps

Tonkatsu Sauce (That’s ideally used- made out of Pork Bo

2 tbsps

For the Tonkatsu Dip/Sauce: 2 tbsps Tomato/Chilli-Tomato

2.5 tbsps

Worcestershire Sauce

1 tbsp

Caster Sugar

1/4 tsp

Sweet Chilli Sauce

1/2-1 tsp

Rice Vinegar: Optional

Cooking instructions

* Step 1

First Up: Wash & Marinate & Pat Dry the Chicken Breasts or Fish Fillets(I’ve used Fish Fillets for tdy’s) or in case you’re using the Pork Fillets- Even any uneven edges by either cutting it right or slightly patting it with any heavy meat muddler (wooden)- Sprinkle generously salt, freshly cracked black peppers & fresh lemon juice- Set Aside for about 20-30 mins time with a cover on

* Step 2

Next, keeping all the’Ducks in a Row’, we’re now all set to start on with the cooking process further ahead, post the marination time given- For that, we require in 3 separate bowls: In one of which, we need to well whisk one egg nicely until frothy & foamy with some more salt & peppers and in the 2nd one, some Cornstarch or All-purpose flour & in the 3rd or the last one- The special Japanese Breadcrumbs (PANKO)

* Step 3

Now, the next steps are pretty much simple & quick all the more: Arrange all these 3 Bowls accordingly one after the other, as per our requirement of the processes to be repeated-Take the Chicken/Fish/Pork/Beef Fillets/Breasts whichever you’re using- Gently, at first dip that into the bowlful of the Cornstarch/All-purpose flour then into the egg batter & finally into nicely dipped & coated into the PANKO BOWL & then, straight into the Frying Pan for Deep Frying the same

* Step 4

For Deep Frying: Heat up a frying pan over the medium-high flame- Add in the aforesaid required amount of the oil for deep frying- To checkout the correctness of the hot oil, throw in some Panko crumbs into it & if you notice that it’s rightly floating up being nicely golden browned- That’s what we’re looking out for to fry our cutlets rightly

* Step 5

Drop in the prepared meat cutlets into the same now & keep on flipping about 2-3 times to its either sides until nicely & evenly golden browned all over- Once that’s done strain it & take it out on a separate plate/dish, lined up with the kitchen towels/tissues to soak & absorb the excess oil from it

* Step 6

Now, time to assemble them all in order to prepare the very ‘Katsu Sando’- For that, Firstly, we need to prepare the Tangkatsu Dip/Sauce- Mine’s not store bought hence prepared at home with the aforesaid ingredients ☝️Set aside until its use now- Take 2-4 Breads (Any of your choice, preferably the larger ones)- Spread the freshly prepared Sauce generously on one side of all the Bread Slices that need be assembled now

* Step 7

👇👇👇

* Step 8

Next, Apply the dip/sauce generously, spread some shredded cabbage/Spinach/Lettuce Leaves, etc. as in the Sandwich Bed- Place the fried Meat Cutlets on its top (You can very well choose to make it a double/clubbed one)- However, I prefer going with the single as it’s quite manageable for me- Press gently yet firmly with the 2nd set of Bread Slices on the top in order to close it tightly to be in the correct place

* Step 9

Traditionally, they put on the top of the Sandwiches once prepared- Something heavy (Could be any heavy plate & place even more something which’s heavier than that & keep it alike at rest for at least 15-20 mins time to absolutely & perfectly well set & be in its proper place without falling apart, haywire

* Step 10

Post the given time period- Remove the heavyweight now from its top- Garnish it your own way- Slice it from its middle with a sharp edged knife (Refer to the pics given) & ENJOY…💁🏻‍♀️🥪