Spicy menchi Katsu

Ingredients

Ingredients Katsu

• Chicken & Shrimp Patty*
• Coleslaw*
• Tomasu Sambal
• Tomasu Salt
• Homemade bulldog sauce *
• 8 thick slices of brioche/milk bread

*Ingredients Chicken & Shrimp Patty

• 250g chicken breast or thigh
• 150g shrimp, peeled and deveined
• 1-2 teaspoons Tomasu sambal (adjust to taste)
• ½  tsp Tomasu salt (or to taste)
• 2 tbsp cornstarch

For breading:

• 3 tbsp all-purpose flour
• 1 egg, beaten
• 100g panko
• Oil for frying 

*Ingredients Coleslaw

• 500g sweetheart cabbage (about 1/2 small head), finely shredded
• 100g mayonnaise (Kewpie)
• 15 ml apple cider vinegar (about 1 tablespoon)
• Tomasu salt to taste (start with 1/2 teaspoon)

 *Ingredients Bulldog sauce

• 1-2 celery sticks, diced
• ¼ medium carrot, diced
• ½  Granny Smith apple
• 1 peeled garlic clove
• 65 grams Heinz ketchup (about 4 tablespoons)
• 1 ½ tsp Worcestershire sauce 
• 2 tsp apple cider vinegar
•  5g  ginger
• 3-4  tsp Dijon mustard
• 2 tsp plum sauce

Preparation

 Preparation coleslaw

Remove the outer leaves of the sweetheart cabbage and cut it in half. Remove the core and finely shred the cabbage into thin strips. In a large bowl, mix the mayonnaise and apple cider vinegar until well combined.

Add the shredded cabbage to the dressing and toss thoroughly until all the cabbage is evenly coated. Season with Tomasu salt to taste. Start with a small amount and adjust as needed. Let the coleslaw rest in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. The coleslaw will keep for 2-3 days in the refrigerator.

Tip: Adjust the mayo and vinegar ratio to your preference, add more vinegar for tanginess or more mayo for creaminess.

Preparation bulldog sauce

Dice the celery, carrot, and apple into small pieces. Peel and roughly chop the garlic clove. Peel and grate or finely mince the ginger. Place the diced celery, carrot, apple, garlic, and ginger in a food processor or blender. Pulse until finely chopped and well combined. Add the ketchup, Worcestershire sauce, apple cider vinegar, Dijon mustard, and plum sauce to the food processor. Blend until smooth and well combined. If you prefer a chunkier texture, pulse just until the desired consistency is reached. Transfer the sauce to a small saucepan and simmer over low heat for 10-15 minutes, stirring occasionally, to meld the flavors together. Let the sauce cool completely before using. Store in an airtight container in the refrigerator for up to 2 weeks.

Preparation Chicken & Shrimp Patty

Cut the chicken into chunks and place in a food processor. Pulse until you achieve a fine, smooth paste. Scrape down the sides as needed to ensure even processing. Add the Tomasu sambal, Tomasu salt, and cornstarch to the chicken paste in the food processor. Pulse again until thoroughly combined. Transfer the chicken paste to a bowl. Chop the shrimp into chunky pieces (about 1 cm chunks) with a knife. Fold the shrimp chunks into the chicken paste, mixing gently to distribute evenly throughout. Divide the mixture into 4 equal portions and shape each into a patty about 1.5-2 cm thick. Chill the patties in the refrigerator for 20-30 minutes to help them firm up.

Set up a breading station with three shallow dishes: one with flour, one with beaten egg, and one with panko breadcrumbs. Coat each patty first in flour (shake off excess), then dip in beaten egg, and finally press firmly into panko to coat completely on all sides. Heat about 1 cm of oil in a frying pan over medium heat (around 170-180°C). Fry the patties for 4-5 minutes per side until golden brown and crispy, and cooked through. Drain on paper towels before serving.

Assemble the Sandwiches

• Spread a generous amount of bulldog sauce on one slice of bread.
• Place a crispy katsu patty on top.
• Add a dollop of extra Tomasu sambal if you want more heat.
• Top with a generous portion of coleslaw.
• Spread more bulldog sauce on the second slice of bread and place on top.
• Press down gently and cut in half.