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  1. Inspiring food service recipes for Australia

Crumbed Sando Fingers with Yuzu Mayo and Katsu Sauce

Crumbed Sando Fingers with Yuzu Mayo and Katsu Sauce – Recipe

Firmly becoming a favourite on menus around the country, this delicious Japanese katsu sando of crispy, crumbed juicy pork served sandwiched between soft white bread and slathered in creamy yuzu mayonnaise and tangy katsu sauce, is just made for sharing.

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Ingredients per serve

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What you need

Firmly becoming a favourite on menus around the country, this delicious Japanese katsu sando of crispy, crumbed juicy pork served sandwiched between soft white bread and slathered in creamy yuzu mayonnaise and tangy katsu sauce, is just made for sharing.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Pork Schnitzel

    • Place the panko crumbs in a shallow dish.
    • Combine the flour, garlic powder, onion powder, ½ of the shichimi togarashi, pepper and salt in a separate shallow dish. Whisk the eggs in a small third shallow dish.
    • Crumb the pork fillets in flour, egg, then toasted panko. Place on a plate and repeat with the remaining pork fillets. Cover with cling film and refrigerate for 30 minutes.
    • Heat oil in a medium pan over medium high heat.
    • Shallow fry the pork in batches until golden brown, about 3 minutes per side. Drain on a paper towel, transfer to a wire rack, and allow to cool slightly.

  3. Pickled Carrot

    • In a large bowl, dissolve the sugar and salt in hot water (500 ml per 10 serves).
    • Add the carrots and rice wine vinegar. Leave for 2 hours or until slightly soft.

  4. Yuzu Mayonnaise

    • In a medium bowl, combine the remaining ½ of the shichimi togarashi, yuzu juice, and a little under ⅔ of the HELLMANN’s Real Mayonnaise.

  5. Katsu Sauce

    • In a separate bowl, mix KNORR Japanese Teriyaki Sauce and KNORR American Chipotle BBQ Sauce.

  6. Cabbage Slaw

    • In a medium bowl, toss the shredded cabbage with the remaining HELLMANN’S Real Mayonnaise.

  7. To Assemble and Serve

    • Spread the yuzu mayonnaise onto the bread slices, then top half of the slices with the cabbage slaw, followed by the pork schnitzel.
    • Drain the carrots from the pickling liquid and divide between the sandwiches.
    • Drizzle the prepared katsu sauce over the schnitzel and top with remaining bread slices. Press down firmly.
    • Using a serrated knife, trim the bread crusts off. Cut into 3 fingers, using toothpicks to keep them together if needed.
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