Gyukatsu Sando (Beef Katsu Sandwich)
Japan's crispy beef cutlet sandwich: a panko-crusted steak fried until the crust is golden but the middle stays juicy and rare, stacked on pillowy milk bread with tangy tonkatsu sauce and a smear of mustard. Finished with flaky salt and nori.
Fra Nutrolas kuraterte oppskriftsbibliotek
Næringsinnhold (per porsjon)
Verdier er per porsjon
38 g
Protein
69 g
Karbohydrater
35 g
Fett
Ingredienser
420 KalBeef sirloin
2 pieces (120g each)
320 KalMilk bread
4 slices
- 222 Kal
Panko
60 g
70 KalEgg
1 large
109 KalFlour
30 g
15 KalCabbage
60 g
72 KalTonkatsu sauce
3 tbsp
3 KalMustard
1 tsp
5 KalNori sheet
1 sheet
265 KalVegetable oil (absorbed during frying)
30 ml
Fremgangsmåte
- 1
Pat the beef dry and season with salt. Dredge in flour, dip in beaten egg, then coat fully in panko.
- 2
Deep-fry at 180°C for 1–2 minutes per side, just until the crust is deep golden and the inside stays rare. Rest on a rack.
- 3
Finely shred the cabbage.
- 4
Spread mustard and tonkatsu sauce on the milk bread.
- 5
Stack the beef cutlet and cabbage, close the sandwich, and slice in half. Finish with flaky sea salt and nori.
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