Japanese
Tuna Katsu Sando
by Chef in Camicia · 306K subscribers on YouTube
A Japanese-style sandwich featuring a crispy panko-crusted tuna fillet, served on toasted shokupan with a creamy wasabi mayonnaise and tangy tonkatsu sauce, accompanied by a refreshing lime-sesame coleslaw.
- Prep
- 30 min
- Cook
- 10 min
- Total
- 40 min
- Servings
- 1
- Difficulty
- medium
Ingredients
14 items- 2 pcsShokupanThick slices of Japanese milk bread
- 1 pcsFresh TunaFresh tuna steak, at least 2 fingers thick
- PankoAs needed, for breading
- 2 pcsEggsBeaten, for breading
- Seed OilFor deep-frying
- 100 gWhite CabbageFor the coleslaw
- Sesame SeedsToasted, for coleslaw
- OilFor coleslaw dressing
- LimeJuice and zest, for coleslaw and sauce
- Maionese GiapponeseKewpie-style mayonnaise preferred
- Wasabi in PolvereTo rehydrate into a paste
- Soy SauceFor the wasabi mayonnaise
- Salsa tonkatsuFor coating the fried tuna
- ButterFor toasting the bread
Method
- Toast the shokupan: cut two thick slices, lightly butter both sides, and toast in an oven at 160°C (320°F) for 4–5 minutes until lightly golden.
- Make the coleslaw: finely shred 100 g of white cabbage, dress with a drizzle of oil, a squeeze of lime juice, and toasted sesame seeds.
- Prepare the wasabi mayonnaise: rehydrate a pinch of wasabi powder with a few drops of water to form a paste, then mix with Japanese mayonnaise (Kewpie-style) or regular mayonnaise with a dash of rice vinegar. Add a splash of soy sauce and a little grated lime zest.
- Prepare a bowl of tonkatsu sauce for dipping the fried tuna.
- Bread the tuna: dip the fresh tuna steak (about 2 fingers thick) in beaten egg, then coat generously with panko breadcrumbs.
- Deep-fry the tuna in vegetable oil at 170°C (340°F) until golden and crispy on the outside, leaving the center rare.
- Immediately dip the fried tuna into the tonkatsu sauce, coating well on all sides.
- Assemble the sandwich: place a layer of coleslaw on the bottom slice of toasted shokupan, set the sauced tuna on top, add another layer of coleslaw, and close with the second slice.
- Cut the sandwich in half and serve immediately while the tuna is still warm and crispy.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
