Makes: 10-15 sliced Sando's
Prep Time: 30 mins
Cook time: 10 mins plus 10 mins for pressing
Things you need:
Katsu Sauce
5 Tbsp (62g) Ketchup
4 Tbsp (36g) Worcestershire Sauce
1.5 Tbsp (20g) Oyster Sauce
1 Tbsp (15g) Rice wine vinegar
1 Tsp (5g) Ginger paste
1 Tsp (5g) Garlic paste
2 Tsp (10g) Honey
2 Tbsp (16g) Soy Sauce
Milk Loaf
See previous video
Pork
3 Pork Loin chops
100g-150g Panko Breadcrumbs
1 Large Egg Beaten
60g Flour seasoned
100g Finely sliced Napa Cabbage
Tamago
4 Large eggs
6 Tbsp Kewpie
Salt & Pepper to taste
Steps
Boil eggs for 10 mins then put into ice bath to cool down. Peel and prep as per video. Remember to separate the egg whites from the yolks once cooked. Break the yolks down with the back of a fork and add kewpie mayo, seasoning. Add diced egg whites. Mix through well. Slice bread and butter well then assemble your first sando as per the video. Wrap in cling film and set aside in the fridge to set.
Season your pork and pane it. This means put the pork in flour then egg then breadcrumbs and set aside in the fridge to set.
Mix all your katsu sauce ingredients together and set aside.
Put cabbage in ice water for 20 mins to crisp up and then drain and set aside
Fry your breaded pork as per video and let it drain on a rack. Slice your milk loaf and butter each slice well. Then add a piece of pork then cabbage, then katsu sauce. Put another piece of bread on top and press down gently. Then wrap in greaseproof paper and press in between another tin as per video with some canned tomatoes for 10 mins.
Unwrap the tamago sandwich and slice all the sando's as per video. Slicing off the crusts and then slice into thirds or halves. Enjoy!!
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