Beef Tonkatsu Sando
SERVES
4
PREP TIME
15 mins
COOK TIME
15 mins
Every cuisine has there go to banging sandwich, once an overlooked staple sandwiches are the cornerstone of so many hospitality institutions. A good sandwich should never be overlooked or taken for granted. A little fusion helped bring this sando together I hope you enjoy it. Share with me your fusion sando at work or play.
INGREDIENTS
- 2 radishes, slices
- 20 pieces sweet baby corn
- 8 slices white bread
Meat patty batter
- 50g panko breadcrumbs
- 1 egg
- 20g milk
- 20g plain flour
Tempura batter
- 40g plain flour
- 40g potato flour
- 2g Togarashi seasoning
- 1 egg white
- 50g Soda water
Tonkatsu sauce
- 120g tomato sauce
- 60g Worcestershire sauce
- 30g oyster sauce
- 15g brown sugar
Calories
755
Carbs
67g
Sugar
15.5g
Protein
33.5g
Fat
40.1g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Mix the Tonkatsu ingredients together, set aside.
- To make tempura batter place both flours and togarashi in a bowl and whisk together. In a separate bowl whisk egg white and soda water together then slowly whisk into flour mix. Set aside in fridge until needed.
- Toss beef patty in flour, egg wash and then panko breadcrumbs, press crumbs into patty to make a solid crumb layer.
- Deep fry beef patty until golden brown and the internal temperature has reached 75c. Remove from deep fryer.
- Toss baby corn in tempura batter and deep fry until golden and crispy, remove from deep fryer and season lightly.
- To build sandwich spread tonkatsu sauce on both pieces of bread. Place fried beef patty between the two slices. Trim crusts off and cut into 3 fingers.
- Serve alongside freshly sliced radish and baby corn tempura.
