Baked Chicken Katsu Sando
The perfect guide to perfecting this Japanese staple, ideal for those on the go!
Method (serves 2)
- Heat a pan with oil and add the panko mix , spreading eveninly around the pan. Cook until breadcrumbs are a light brown colour.
- Pour onto a large plate to cool.
- Season the chicken with salt and pepper.
- Put the beaten egg in a dish and the panko breadcrumbs in another.
- Dust the chicken with the flour, and dunk the chicken in the egg and then into the panko.
- Leave for 5 minutes to rest.
- Bake in a 200° oven for 20 minutes until golden brown.
- For the sauce, put the dark miso, brown sugar, sake and mirin in a saucepan and bring to the boil.
- Remove from the heat and add in the ground sesame seeds. Let it cool down.
- Spread a thin layer of mayonnaise and mustard on one of two slices of bread.
- Put the chicken katsu on one of the slices. Drizzle with the sauce.
- Layer on the shredded cabbage and drizzle on the sauce once more.
- Put the other slice on top to finish. Apply a little pressure to make the sandwich stick together.
- Cut in half ready to eat or enjoy for your lunch box.
• 2 chicken breasts
• 1 beaten egg
• ¼ tsp salt
• ¼ tsp pepper
• Plain flour for dusting
• 100g Panko (Japanese breadcrumbs)
• 3 tbs sunflower oil
• 4 slices of bread
• 4 tbs red or dark miso
• 4 tbs brown sugar
• 2 tbs sake
•1 tbs mirin
•1 tbs ground sesame seeds
•Japanese mustard 'Karashi'
•¼ cup shredded cabbage
- Try using a different type of meat: pork fillet, minced pork or fish such as cod or tuna.
- For vegetarian options, sweet potatoes or butternut squash work.
- Sando filling - you can use english mustard if you don't have Karashi.
Recipe created by Yuki Gomi in conjuction with Yakult