- 4 slice white bread
- good-quality salted butter for spreading
- 100 millilitres tomato sauce (ketchup) 3½ fl oz
- 1½ tablespoon Worcestershire Sauce
- 1 tablespoon Sake
- 1 tablespoon Mirin
- 2 teaspoons fresh ginger finely chopped
- 2 teaspoons garlic finely chopped
- 1½ tablespoon caster sugar superfine
- 2 skinless, boneless chicken thighs
- 70 grams plain (all-purpose) flour 2½ oz / ½ cup
- 1-2 free-range eggs beaten
- 60 grams panko crumbs (or breadcrumbs) 2¼ oz / 1 cup
- vegetable oil for deep-frying
- 75 grams thinly shaved cabbage 2½ oz / 1 cup
- 1 tablespoon Rice Wine Vinegar
- 2 tablespoons extra virgin olive oil
It’s important to use really fresh white bread for these sandwiches. The katsu sauce will keep in an airtight container in the fridge for up to a month, and also makes a terrific dipping sauce for prawns or Japanese tonkatsu dishes. Adjust the quantities if serving more people.
- Combine all the ingredients in a saucepan over medium heat and bring to the boil, stirring occasionally.
- Reduce the heat to low and simmer for 10–12 minutes, skimming off any foam that rises to the top.
- Remove from the heat and keep warm.
- Cut the chicken thighs in half and place between two pieces of plastic wrap. Use a rolling pin or the side of a pan to pound them to half their original thickness.
- Place the flour, eggs and panko crumbs in separate bowls.
- Season the chicken with salt and pepper and dip in the flour to coat. Dip into the egg, then the crumbs.
- Two-thirds fill a deep-fryer or large heavy-based saucepan with vegetable oil. Heat to 180ºC (350ºF), or until a cube of bread dropped into the oil turns golden brown in 15 seconds.
- Add the chicken and cook for 5–6 minutes, or until golden brown and cooked all the way through. Drain on paper towel.
- Combine all the ingredients in a bowl and set aside.
- Spread the bread slices with the butter and katsu sauce.
- Top half the slices with the chicken pieces and a little cabbage salad, then sandwich the other bread slices on top.
- Cut the crusts off and cut the sandwiches in half. Serve immediately.
Makes 4 finger sandwiches