This is Japanese comfort food at its finest.
Katsu refers to a cutlet, in this case Salmon in our homage to this uniquely Japanese sandwich. Various versions of Katsu sauce are found in many different styles of food throughout Japan. All lend themselves to a satisfying late night snack.
8 slices white toast or cut bread
1 tbsp flour
Panko bread crumbs
1/2 cup oil
- Divide the salmon into four 100g slices, season with salt, dip in beaten egg, dip in flour and coat with panko bread crumbs.
- Shallow or deep-fry in oil until golden. It is important to ‘just’ brown the panko so as not to overcook the salmon.
- Place the salmon slices between slices of buttered bread with some katsu sauce.
- Cut off crusts, cut into three ‘finger’ sandos and serve with quick pickles.
KATSU SAUCE HACK
1 tsp brown sugar / 2 tbsp mirin /1 tsp minced garlic / 3 tbsp ketchup / 1 tbsp Japanese soy sauce / 2 tbsp Worcestershire sauce
Dissolve sugar in mirin over heat. Cool and add other ingredients.
1 cup sliced cucumber / 1 tsp salt /2 tsp rice vinegar
Combine and sit for 20 mins. Drain excess moisture off. Serve on side of sando.