Iberian Katsu Sando
With roots in Japanese culture, the katsu sando has taken London by storm in 2019. If anyone has become synonymous with them, it's TŌU, who've been working tirelessly to challenge what people can expect between two slices of bread. Now's you're able to recreate their most famed sando at home...
- Slow cook pork collar at 72c for 12 hours sous vide.
- Cool down the cooked meat completely in the fridge for as long as you can. Ideally overnight. After the pork has been chilled, trim off the edges and slice it into about 1.5cm thick slices.
- Now for the panage. Mix the egg yolk and milk together and set aside. Lightly dust the pork slices with flour, followed by dipping into egg and milk mix and last roll them in panko pressing around to cover completely the portions of pork. Keep in the fridge until ready to deep fry.
- For the raspberry sauce mix the raspberry jam and HP sauce and set aside.
- For the shallot sauce fry the sliced shallot in a frying pan with a generous amount of oil until lightly golden and crispy. Add the bean paste and fry till fragrant. Remove from the heat immediately. Strain the oil and blitz the shallot bean paste mixture with a hand blender. Set aside.
- Thinly slice cabbage and onion and set both aside. Slice the brioche into 1.5cm slices.
- When you are ready to assemble, fry the katsu portion at 180C for 3 mins. Season with salt and let it rest for a minute whilst assembling the sando.
- Lightly toast the brioche using a toaster, butter both sides (on the inside) evenly.
- Spread on one side one tablespoon of shallot sauce place a generous amount of shredded cabbage and one slice of onion on top, followed by the deep fried katsu portion, a generous amount of raspberry sauce on top.
- Close the sandwich, trim the crusts off as you wish and cut the sandwich in half.
- 150g Japanese bread crumb (panko)
- 50g plain flour
- 4 egg yolks
- 100ml milk
- 300g good quality raspberry jam
- 300g HP sauce
- 1tbls Chinese yellow bean paste
- 200g sliced shallots
- 1 head sweetheart cabbage
- 1 white onion
- 1 brioche loaf (preferably 1 or 2 days old - not fresh)
- 1 tbls soft butter
- Maldon salt
- Frying oil