CHICKEN MENCHI katsu-sando
makes 6 pieces
500g chicken mince 3cm ginger, grated 2 garlic cloves, grated
2 tbs chopped coriander
1½ tsp fish sauce 1 tsp sesame oil ½ tsp sugar
1½ tsp soy sauce 1 scant tsp cornflour 300g panko breadcrumbs* 3 eggs, beaten 100g plain flour Sunflower oil, to shallow-fry
2 tbs tonkastu sauce*
4 slices white bread 1 tbs dijon mustard 1 cup shredded white cabbage 4 lettuce leaves
1) Place the minced chicken, ginger, garlic, coriander, fish sauce, sesame oil, sugar, soy sauce, cornflour and ½ teaspoon each salt and pepper in a bowl. Mix with your hands until well combined, then form into 2 patties the same shape as the bread. 2) Place the breadcrumbs, egg and flour in separate bowls. dip each patty in flour and egg, repeat the process, then cover in the breadcrumbs to ensure a nice coating that will seal in the juices. 3) Heat 1cm oil in a frypan over medium heat. Shallow-fry the patties for 3 minutes on each side until cooked through. drain on paper towel. Smother with tonkatsu sauce. 4) Meanwhile, lightly toast bread slices and spread with dijon mustard on 1 side. Top 2 of the bread slices with cabbage and lettuce. 5) Immediately place patties on top of the lettuce, then top the sandwiches with the other slices of bread. Trim the crusts, then cut each sandwich into 3 slices, using a skewer to secure. Serve on a plate, cut-side up.
*Available in the Asian food section of supermarkets and hypermarkets.
For the best results, ask your butcher to mince 500g chicken thigh fillets twice.