Butternut Squash Katsu Sandwich With Cucumber Katsu Pickles
INGREDIENTS
DASHI MAYONNAISE
1/2 cup mayonnaise
1/4 tsp salt
1/2 tsp sugar
1/8 tsp dashi powder
1 1/2 tsp rice wine vinegar
1/4 lemon, juiced
TONKATSU SAUCE
1/3 cup ketchup
1/4 tsp garlic powder
1 tbs soy sauce
1 tbs mirin
2 tbs worcestershire
1 tsp dijon mustard
SANDWICH
1 butternut squash
1 cup flour
2 cup panko
3 eggs
4 slices milk bread, crust removed
salt and pepper, to taste
1 cup cucumber katsu pickles
1/2 romaine, finely shredded
oil, for frying
DIRECTIONS
I. a day or two prior to making this dish, make your cucumber katsu pickles
II. to make the dashi mayonnaise, place all ingredients into a bowl and whisk to blend well. set aside.
III. to make the tonkatsu sauce, place all ingredients into a bowl and whisk to blend well. set aside.
IV. cut off the neck of the butternut squash, reserve the bottom for another dish. peel and compost the peelings.
V. slice the squash lengthwise about a 1/4 inch in size.
VI. set up three bowls for a breading station. in one bowl place the flour and whisk in 1 tbs salt and 1 tbs pepper. in the second bowl place the eggs and whisk them well. in the third bowl place the panko
VII. for each slice of squash, coat it in the flour, then the egg, then the panko, taking care to coat the squash well. allow them to rest on a rack while the frying oil warms to 350°F
VIII. fry squash until golden brown and knife tender about 3-5 minutes. remove from the oil and place on a rack. season with salt to taste
IX. to assemble, place all four slices of bread on a cutting board. spread dashi mayonnaise on each slice of bread. place one slice of fried butternut squash on each slice of bread then top each one with 1 tsp tonkatsu sauce, 1/4 cup pickles and shredded romaine. carefully flip one side on top of the other to make two sandwiches. serve immediately.
C H E F notes
N°I if you cannot find milk bread at your local market use white bread instead.
N°II you can find most ingredients for this recipe at your local Asian market. don’t forget to byob!
“Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”
