Recipe: Japanese-style Katsu Sando
MANILA, Philippines — The Japanese call their sandwiches sando, and these are made with simple ingredients such as Japanese milk bread and eggs.
Like any other Japanese dish, sandos are eye candy. They are beautiful to look at because there is art in the assembly. They are delicious, too.
Here is a simple Katsu Sando recipe from Home Foodie and the San Miguel Pure Foods Culinary Center that you can try to create and enjoy.
Katsu Sando
Ingredients:
1 pack (500 grams) Purefoods Crisp ‘n Juicy Chicken Katsu or Purefoods Crisp ‘n Juicy Pork Katsu, cooked according to package directions and katsu sauce reserved
1/4 cup Magnolia Real Mayonnaise
1 head (150 grams) cabbage, sliced thinly
1 pc. (75 grams) carrot, shredded
1 pc. (90 grams) red onion, sliced
3 Tbsp. (21 grams) Furikake (Japanese rice topping)
1/4 cup Magnolia Gold Butter Unsalted, softened
14 pcs. sliced bread, edges removed
Procedure:
1. Prepare slaw by combining katsu sauce, mayonnaise, cabbage, and carrot in a bowl. Mix well and set aside.
2. In another bowl, combine onion and Furikake. Set aside.
3. Spread butter on one side of 7 pcs. bread slices and toast in a pan or oven toaster.
4. Arrange the bread slices toasted side down. Spread slaw, top with katsu and the Onion-Furikake mixture.
5. Cover with the remaining bread slices to make sandwiches.
*Makes 7 servings. (Yield: 7 sandwiches/1 sandwich per serving)
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