We continue with our suggestions and inspiration so that you can enjoy our organic products to the fullest. Today we bring you a recipe to make a Katsu Sando with our organic dam.
The Katsu Sando is a Japanese sandwich that is originally prepared with breaded and fried pork chop accompanied by cabbage and tonkatsu sauce and to which we have given a twist by making it with our prey.
🐷 INGREDIENTS:
- 500 g of Iberian tusk in 3 cm fillets.
- 4 slices of bread without crust.
- A piece of butter.
- 2 eggs, flour and breadcrumbs or panko.
- 1 clove garlic.
- Grated fresh ginger, 1/2 teaspoon.
- soy sauce, 2 tablespoons.
- Ketchup, 2 tablespoons.
- Worcestershire sauce (Perrins) 3 tablespoons.
- Honey, one tablespoon.
- White wine, 1 tablespoon (optional).
- Extra virgin olive oil.
👩🍳 PREPARATION:
1.- Prepare the tonkatsu sauce by placing the very finely chopped garlic clove in a bowl.
2.- Add the grated ginger, soy sauce, ketchup, Perrins sauce, honey and wine.
3.- Stir to integrate the ingredients well and set aside.
4.- Toast the toast with butter in a frying pan.
5.- Bread the game fillets by passing them through flour, egg and breadcrumbs or panko.
6.- Fry the breaded prey fillets in extra virgin olive oil.
7.- Prepare the katsu sando by placing a slice of bread, a little tonkatsu sauce on top, the prey cut to the size of the toast, more sauce and cover with another slice.
8.- Cut the sandwich into 2 or 4 parts and serve.
Note: This sandwich is also served with some julienned cabbage.
