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Chicken Katsu Sando | Japanese Street Food Sandwich
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25 min
Quick
Gurkerl Küche
Knusprig paniertes Hendlbrustfilet in Panko, serviert in zartem Toastbrot mit fein gehobeltem Weißkraut, aromatischer Katsu-Sauce und cremiger japanischer Mayonnaise – der legendäre Streetfood-Klassiker aus Tokio.
Ingredients
Preparation method
Preparation
Shred the fresh white cabbage into razor-thin strips using a sharp knife or mandoline. Soak in cold water for about 5 minutes to crisp up, then drain thoroughly.
For the Katsu sauce, stir the Worcestershire sauce, tomato ketchup, and soy sauce together in a small bowl until smooth. Mix the Japanese mayonnaise with the Dijon mustard in a second bowl.
Lightly pound the chicken breast fillets so they have an even thickness of about 1.5 cm. Season both sides with fine salt and a pinch of freshly ground pepper.
Chef's tip
For an authentic look, trim the crusts of the sandwich bread neatly with a bread knife and slice the sandwich straight down the middle.
Panko provides an unmistakably light, airy crunch that cannot be achieved with standard breadcrumbs.
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