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Humble katsu sando

Humble katsu sando

greatbritishchefs.com
This bombastic fried chicken sandwich from Angelo Sato involves stuffing all the key components of a Japanese chicken katsu – thinly sliced cabbage, pickles and tartare sauce – inside fluffy white bread, and serving it with a soft-boiled quail’s egg. It’s a sandwich sure to impress.
  • Total:

Ingredients

Instructions

  1. Step 1

    Simmer all the ingredients for the nanban sauce on a low heat until it coats the back of a spoon - be careful not to burn it

  2. Step 2

    Mix all the ingredients together for the tartar sauce and season to taste

  3. Step 3

    Slice the cabbage on a mandolin as thin as possible, then leave it in ice water for 20 minutes. Spin dry in a salad spinner

  4. Step 4

    Bring a large pot of water to a rolling boil. Cook the quail eggs for 2 minutes, then transfer to an ice bath to chill

  5. Step 5

    Once cooled, cure the eggs in nanban sauce for 1 hour

  6. Step 6

    Sprinkle the radish with salt and leave for 15 minutes to draw out some moisture. Rinse the daikon then squeeze out any extra liquid form the daikon and transfer to a small container. Top with enough vinegar to pickle and leave for at least 30 minutes or overnight

  7. Step 7

    Blanch the mustard seeds in fresh boiling water 6 times, then transfer to a small pan with the pickling liquid. Bring to a simmer in the pickling liquid then set aside

  8. Step 8

    Trim and remove the blood veins from the chicken

  9. Step 9

    Pané the chicken thigh, first in cornflour, then in the beaten egg and finally the panko

  10. Step 10

    When ready to serve, heat a few centimetres of vegetable oil in in high-sided saucepan to 170°C

  11. Step 11

    Fry the chicken cutlets for 3 minutes or until crisp and cooked through. Season with a pinch of salt

  12. Step 12

    Use a small ring cutter to cut a hole in the centre of the cutlet

  13. Step 13

    Spread tartar sauce on one half of the bread and cured daikon on the other half. Top the cucumber with cabbage and nanban sauce

  14. Step 14

    Place the chicken cutlet on the tartare sauce, and dress with more nanban sauce, and then place a cured quail egg in the hole

  15. Step 15

    Place the two sides together and press down lightly. Use a very sharp bread knife to cut all four sides of the sandwich off, flush with the chicken. Wipe the knife clean and then cut the sandwich in half

  16. Step 16

    To serve, put the two halves together, sliced side facing up. Top with pickled mustard seeds
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