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Japanese Katsu Sando | Crispy & Juicy
(0)
25 min
Quick
Knuspr-Küche
Das legendäre japanische Street-Food-Sandwich: Extra knuspriges Katsu-Hähnchen im Panko-Mantel, feiner Krautsalat und würzige Sauce zwischen fluffigem Brot.
Ingredients
Preparation method
Preparation & sauce
Shred the white cabbage into wafer-thin strips using a mandoline or a sharp knife and place in ice-cold water to make it extra crisp. Drain thoroughly after about 5 minutes and pat dry.
For the tangy Katsu sauce, stir together the organic tomato ketchup, soy sauce, and honey in a small bowl until a smooth, aromatic glaze forms. Set the Japanese mayonnaise aside separately.
Breading & frying
Pat the skinless chicken breast fillet dry, slice horizontally in half (or pound lightly to match the toast size), and season both sides with fine table salt and ground black pepper.
Chef's tip
For the most authentic konbini experience, briefly wrap the Katsu Sando in baking parchment after assembling and let it rest for 2 minutes before cutting it in half with a sharp bread knife.
Ice water is the secret to ultra-crispy cabbage: soaking it briefly removes any bitterness and keeps it wonderfully juicy and fresh in the sandwich.
30 min
Under an hour
