What would we do without the sandwich? A quick, easy meal that can be eaten hot or cold, anytime of the day, with a wide variety of breads and fillings to choose from.
World Sandwich Day is celebrated every year on the 3rd of November, and what better way to celebrate than with a gourmet sandwich recipe?
Chef Charne Wylie, from Capsicum Culinary Studio’s Pretoria campus, shares her recipe for her favourite sandwich – the Katsu Sando – one of the most popular sandwiches in Japan.
INGREDIENTS
- 2 slices white bread, lightly toasted
- ½ tbsp butter
- ¼ tsp mustard
- 1 piece pork or beef brisket
- pinch of salt and pepper
- ½ tbsp Japanese mayonnaise
- 1½ tbsp water
- 1 tbsp plain flour
- ½ cup Panko breadcrumbs
- vegetable oil for frying
- 1 tbsp tonkatsu sauce*
- ½ cup shredded cabbage
Tonkatsu sauce
- 8 tbsp tomato sauce
- 2 tbsp soya sauce
- 1 tbsp brown sugar
- 1 tbsp Japanese sweet wine (mirin)
- 1½ tsp Worcestershire sauce
- 1 tsp grated fresh ginger
- 1 minced clove garlic.
METHOD
COMBINE the mayonnaise, butter and mustard in a small mixing bowl and set aside.
PLACE the pork or beef on a chopping board and tenderise with a mallet. Shape the meat to the same size as the bread slice and season with salt and pepper.
COMBINE the egg and water in a medium mixing bowl and whisk. Add flour and mix together to make a batter. Dip the meat into the batter then coat in the breadcrumbs.
HEAT oil in a frying pan and fry the meat for about 8-10 minutes. Remove from the oil and place on kitchen paper.
SPREAD the butter, mayonnaise and mustard mixture thinly on both slices of the toasted bread. Place ½ cup of shredded cabbage on one slice.
MAKE the tonkatsu sauce by mixing together the tomato sauce, soya sauce, brown sugar, Japanese sweet wine, Worcestershire sauce, grated ginger, and garlic. Whisk and let flavours blend for 30 minutes before use.
DRIZZLE the tonkatsu sauce generously on top, then cover with the meat. Drizzle more sauce on top of the meat and cover with the second slice of bread.
PUT a flat plate over the bread and place a weight on top for 5 minutes so that the bread soaks up the sauce. Remove plate, cut in half and tuck in!
Chef Charne Wylie’s Katsu Sando
Ingredients
- 2 slices white bread, lightly toasted
- ½ tbsp butter
- ¼ tsp mustard
- 1 piece pork or beef brisket
- pinch of salt and pepper
- ½ tbsp Japanese mayonnaise
- 1½ tbsp water
- 1 tbsp plain flour
- ½ cup Panko breadcrumbs
- vegetable oil for frying
- 1 tbsp tonkatsu sauce*
- ½ cup shredded cabbage
- Tonkatsu sauce
- 8 tbsp tomato sauce
- 2 tbsp soya sauce
- 1 tbsp brown sugar
- 1 tbsp Japanese sweet wine (mirin)
- 1½ tsp Worcestershire sauce
- 1 tsp grated fresh ginger
- 1 minced clove garlic.
Instructions
Combine the mayonnaise, butter and mustard in a small mixing bowl and set aside.
Place the pork or beef on a chopping board and tenderise with a mallet. Shape the meat to the same size as the bread slice and season with salt and pepper.
Comine the egg and water in a medium mixing bowl and whisk. Add flour and mix together to make a batter. Dip the meat into the batter then coat in the breadcrumbs.
Heat oil in a frying pan and fry the meat for about 8-10 minutes. Remove from the oil and place on kitchen paper.
Spread the butter, mayonnaise and mustard mixture thinly on both slices of the toasted bread. Place ½ cup of shredded cabbage on one slice.
Make the tonkatsu sauce by mixing together the tomato sauce, soya sauce, brown sugar, Japanese sweet wine, Worcestershire sauce, grated ginger, and garlic. Whisk and let flavours blend for 30 minutes before use.
Drizzle the tonkatsu sauce generously on top, then cover with the meat. Drizzle more sauce on top of the meat and cover with the second slice of bread.
Put a flat plate over the bread and place a weight on top for 5 minutes so that the bread soaks up the sauce. Remove plate, cut in half and tuck in!
ALSO SEE: Ladles of Love’s Sarmiethon prepares for World Sandwich Day
Feature Image & Recipe: Supplied by JAG Communications
