Crispy filo pastry
Crispy filo pastry, creamy ricotta, and melted mozzarella — finished with a hint of lemon, honey,...
Katsu Sando
It's not known how the Japanese came to develop their own version of the Austrian classic snack 'Schnitzelsemmel' (Schnitzel sandwich) but the result is great!
Katsu Sando: The meat is thicker than Viennese schnitzel and therefore juicier, the breading somewhat coarser. It is topped with a little sour cabbage salad, and instead of bread rolls, the Japanese like to use very soft, slightly sweet toast.
Preparation time: about 1 hour
Ingredients for the soup
| Ingredients (4 servings) | ||
|---|---|---|
| 150 | ml | Shiokoji (optional, see tip) |
| 4 | pork chops, boneless | |
| 1/4 | white cabbage | |
| 2 | organic lemons | |
| 2 | eggs | |
| 200 | g | panko breadcrumbs (or coarse breadcrumbs) |
| 100 | g | plain flour |
| 8 slices | white bread for toasting, not too thin | |
| 2-3 | tablespoon(s) | mayonnaise or butter |
| oil for deep frying | ||
Ingredients for the Sando sauce
| Ingredients (4 servings) | ||
|---|---|---|
| 100 | ml | tomato ketchup |
| 50 | ml | Worcestershire Sauce |
| 2 | tablespoon(s) | light soy sauce |
| 1 | tablespoon(s) | chilli flakes (optional) |
| 1 | teaspoon(s) | Dijon mustard |
Preparation:
- If you are using shiokoji, marinate the pork chops with it overnight in the refrigerator. Alternatively, salt the chops well and leave in the fridge overnight.
- Finely chop the cabbage. Grate lemon zest over it, squeeze lemon juice into it, sprinkle with a little salt then knead well with your hands until it is covered in the lemony mixture, let it marinate for about 20 minutes.
- Mix all the ingredients for the sauce well.
- Prepare everything for breading: Beat the eggs in a bowl, put the flour and breadcrumbs in separate bowls. Dip the steaks or chops first in the flour, then in the eggs, then in the breadcrumbs, coat both sides of the steaks or chops in breadcrumbs.
- Heat the oil in a deep sided frying pan over medium heat. Use enough so that the oil is about a 10cm high in the pan. Fry the meat in it on both sides until it is nice and golden brown and cooked through, approx. two to three minutes per side.
- Cut off the crust of the toast slices. Briefly toast the slices in a toaster, then spread a thin layer of mayonnaise or butter on one side of each slice. Then on top of the mayonnaise spread the first slice with cabbage, next add the meat, sauce and finally cabbage again, and place the second slice of toast on top with the butter or mayonnaise side down.
Tip:
Exotically delicious!
Shiokoji is a salty, strongly umami-tasting liquid made of water, rice and koji (the noble mould that is also responsible for miso or soy sauce) that is perfect for marinating meat. It is sold in Japanese grocery shops.
