Chip and katsu open sandwich
This open sandwich is one third katsu sando, one third katsu curry, and one third chips with curry sauce! The crisp yet juicy pork chop, golden chips and lightly spiced sauce are a match made in heaven. This is a large sandwich with a few elements, but it’s so worth the effort. Any leftover curry sauce can be kept refrigerated for four days, or frozen for several months.
Ingredients
Metric
Imperial
- 1/8 small white cabbage, cored and shredded
- 4 slices of white bread
- Kewpie mayonnaise
Chips
- 1 large floury potato
- vegetable oil, for deep-frying
Katsu curry sauce
- 1 small onion, diced
- 1 carrot, diced
- 2 garlic cloves, crushed
- 1 inch piece ginger, peeled and grated
- 2 tsp curry powder
- 1/2 tsp turmeric
- 1 tbsp of Doves Farm Organic Plain White Flour
- 250ml of vegetable stock
- 1 tsp caster sugar
- 1/4 tsp ground white pepper
- 1/2 tsp garam masala
- salt, to taste
Pork chop
- 2 boneless pork chops
- 100g of Panko breadcrumbs
- 1 medium egg
- 3 tbsp of Doves Farm Organic Plain White Flour
- vegetable oil, for shallow frying
Method
To cook the chips, peel the potatoes and cut them into thick slices, then into chips
Place the chips into a bowl, cover with cold water and leave to soak for a few hours if possible, or even overnight. If you don’t have time, just rinse the chips really well under lots of cold running water
To fry the chips, heat oil for deep frying to a temperature of 140°C
- vegetable oil, for deep-frying
Fry the chips for about 8 minutes, or until they are cooked through but are still pale in colour. Drain on kitchen paper
When you are ready to serve the chips, reheat the oil to 190°C
Fry the chips for a second time until they are a lovely golden brown – 4–5 minutes
Place the finely shredded cabbage into a bowl of iced water – this will crisp it up
- 1/8 small white cabbage, cored and shredded
Heat a dash of oil in a frying pan and cook the onion and carrot until softened and just starting to colour – around 10 minutes
- 1 small onion, diced
- 1 carrot, diced
Add the garlic and ginger and cook, stirring, for another minute or so
- 2 garlic cloves, crushed
- 1 inch piece ginger, peeled and grated
Add the curry powder and turmeric and cook for another 30 seconds, stirring to ensure the spices don’t burn
- 2 tsp curry powder
- 1/2 tsp turmeric
Add the tablespoon of plain flour, then add the vegetable stock slowly, whisking to incorporate it smoothly
- 1 tbsp of Doves Farm Organic Plain White Flour
- 250ml of vegetable stock
Add the sugar, then bring to the boil, reduce to a simmer and cook for around 20 minutes, or until the sauce has thickened
- 1 tsp caster sugar
Season with salt and add the white pepper and garam masala
- 1/4 tsp ground white pepper
- 1/2 tsp garam masala
Blend the sauce until smooth
Heat around an inch of oil in a high sided pan to a temperature of 160°C
- vegetable oil, for shallow frying
To fry the pork chop, first season it with salt and pepper
Spread the panko out on a plate and beat the egg in a shallow bowl. Scatter the flour on a separate plate
- 100g of Panko breadcrumbs
- 1 medium egg
Dip the pork chop into the flour, then into the egg and then into the panko breadcrumbs
- 3 tbsp of Doves Farm Organic Plain White Flour
Fry the pork chop for 4–6 minutes on each side, depending on thickness. They should be 64°C in the centre. Remove and rest on a wire rack
To build the sandwich, spread one piece of bread with Kewpie mayonnaise and top with the shredded cabbage. Add a layer of chips, then top with the fried pork chop and plenty of katsu curry sauce
- 4 slices of white bread
- Kewpie mayonnaise
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