This katsu sando is a mouth-watering and simple dish to prepare. It takes the traditional Japanese katsu sandwich and adds a twist with the addition of wasabi mayo and BiGG Wasabi Seaweed Seasoning. The key to this dish is in the preparation of the chicken. First, the chicken breast is butterflied into two thick steaks and marinated in a mixture of mirin, soy sauce, and sake or rice wine. This gives the chicken a delicious depth of flavour that pairs well with the wasabi mayo.
Next, the chicken is coated in a mixture of flour, egg wash, and panko breadcrumbs before being shallow fried until golden brown on both sides. The result is a crispy exterior that contrasts perfectly with the juicy and flavorful interior. The wasabi mayo is made by simply mixing Kewpie mayonnaise with wasabi, and the thinly sliced white cabbage is tossed in the mixture to add a tangy and spicy component to the sandwich.
1 chicken breast
150g panko breadcrumbs
1/4 white cabbage, thinly sliced
2 slices of white bread
30ml Kewpie mayonnaise
25ml soy sauce
25ml sake or rice wine
To make the wasabi mayo start by mixing Kewpie mayonnaise with wasabi and set aside.
Butterfly the chicken breast into 2 thick steaks and coat with marinade (mirin, soy sauce, and sake or rice wine) for 30 minutes.
Remove chicken from the marinade, dredge in flour, then dip in egg wash and coat with panko breadcrumbs.
Shallow fry the chicken in vegetable oil until golden brown on both sides.
Assemble the sandwich by placing the chicken katsu on the slice of bread, followed by the wasabi mayo coated cabbage.
Sprinkle generously with BiGG Wasabi Seaweed seasoning and enjoy!
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