Katsu sando recipe

Method

1. Place the mayonnaise, mirin, miso and egg into a medium bowl and mix together well. Add the flour and, using a balloon whisk, whisk until smooth. Add 200ml water, a little at a time, until a smooth batter is formed.
2. Place the panko breadcrumbs onto a plate. Place the pork loin steaks between two sheets of lightly oiled clingfilm and bash well until almost doubled in size. Pour the oil in a medium saucepan with deep sides and heat until a cube of bread turns golden in 30 seconds. Once the oil is up to temperature, dip the flattened pork loin steak in the batter, then into the breadcrumbs and then gently lower into the oil. Cook for 3-4 mins until the crumb is golden and the pork is cooked through. Remove from the pan using a slotted spoon and drain on kitchen paper.
3. To make the sandwich, mix the katsu curry sauce with the mayonnaise and spread onto the 4 sandwich bases, then top with the hot pork and top with shredded cabbage. Spread 1 tbsp of tomato ketchup onto the tops of each sandwich and place on top of the cabbage. Top with a heavy plate and press down well to flatten slightly. Cut in half to serve.

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