You don’t have to go all the way to Japan to get katsu sando because you can make it easily at home. Reported by Just One Cookbook, here’s how to make a delicious Japanese-style meat sandwich but still practical.
Prepare the necessary materials
1 cup breadcrumbs (panko)
1½ tbsp oil
227 grams boneless chicken meat*
enough black pepper
*original recipe uses boneless pork loin chops.
Meat coating ingredients:
2 tbsp wheat flour
40 grams of cabbage, sliced
2-4 slices of white bread (shokupan)
2 tsp unsalted butter
2 tsp Dijon mustard
4 tbsp tonkatsu sauce
Cook panko flour until brown
In order to make the katsu look more beautiful, the breadcrumbs or panko need to be cooked first to get a beautiful color and crunchy at the same time. Just put the panko in a non-stick frying pan along with the oil.
You can use vegetable or canola oil at this stage. Just turn on the fire and cook for a while, don’t forget to stir so it doesn’t burn. When the panko or breadcrumbs have slightly browned, turn off the heat and set aside.
Marinate the meat with pepper and salt
Next prepare the meat that has been freed from the bone, may be the chest or thigh. Flatten if the condition of the meat is still too thick, beat with a special tool, or with the help of equipment in the kitchen. Also set aside if there is excess fat on the meat.
To make it taste more delicious, don’t forget to coat the entire surface of the meat using salt and black pepper to taste. Turn the meat and marinate also the other side until evenly distributed
Coat with flour mixture and cook until cooked
Elsewhere, take a clean bowl and crack an egg, add tablespoon of oil, and mix well. Also prepare flour in a wide container so that it is easier to wrap the meat using these ingredients.
Next, coat the meat with flour and beaten egg. Only then to breadcrumbs or panko. The cooking process can be done using 2 ways. Fried by deep frying method or baked at a temperature of 200 degrees Celsius for 20 minutes.
Arrange all the necessary materials
If all the raw materials have been prepared, just take two slices of bread and grease with butter. This step is useful so that the bread is not wet. Then spread Dijon mustard on one of the breads that have been buttered and spread the cabbage slices on top, then place a piece of chicken katsu.
While one other butter bread just spread with tonkatsu sauce until smooth. Next, transfer the loaf of sauce on top of the other bun. Use a plate as a weight and let it rest for about 5 minutes so that it looks firmer.