I am I know it’s not a traditional katsu, but when it tastes good, are you really going to complain? Says Tele Chef Gordon Ramsay. “While you’re at it, double the tonkatsu sauce. It’s the Japanese equivalent of brown or steak sauce – sweet and tangy – and it goes wonderfully with burgers, pulled pork and bacon sandwiches and Japanese classic, pork tomatoes.
Tuna katsu sandwich with ginger and apple fruit
Will serve: 2
Frying vegetable oil
2 tablespoons (heap) simple (all-purpose) flour
60g panko breadcrumbs
The drop of milk
2 x 170g (5.oz) thick tuna steaks
180 g (6. oz) white cabbage
60g (2.oz) pickle ginger, with a splash of pickled liquid
4 thick slices of white flower bread, the outer layers removed
Freshly ground black pepper
For the tokatsu sauce:
125 ml tomato ketchup
2 tbsp soy sauce
2 tbsp Worcestershire sauce
2 tablespoons mirin 1 garlic clove, peeled
Pinch chilli flakes
Apple Green Apple (optional)
1 tsp grilled white sesame or toasted black sesame (optional)
1 lime, cut into pieces
1. Place a heavy frying pan over high heat and coat the bottom of the pan with thin oil.
2. Divide dough, egg and panko bread into three separate bowls. Sprinkle the dough with black pepper. Add some milk to the egg and beat with a fork.
3. Dip each tuna steak into the dough, making sure it is well coated. Shake off any excess, then dip it in the egg and then the breadcrumbs.
4. Place steaks in hot oil and cook for one minute on each side.
5. Meanwhile, finely cut the cabbage with the mandolin or the blade side of the box gravy and add to the bowl with the pickled ginger and pickle juice.
6. Prepare tonkatsu sauce by adding ketchup, soy sauce, Worcester Shire sauce and mirin in a bowl. Grate the garlic, add the chili flakes and stir well.
7. To assemble each sandwich, spread the tokatsu sauce over two bread slices and spread one of them with the cabbage slaw. Place the tuna steak on the slaw and the other bread slice on top.
8. Using a mandolin or sharp knife, finely cut the apple (if using later) and sprinkle with sesame.
9. Cut each sandwich in half and serve with apple salad, lemon wedges and any remaining tonkatsu sauce on the side.
Extracted from ‘Ramsey in 10’ by Gordon Ramsay (published by Hodder & Stoughton, £ 25; photography by Jamie Orlando-Smith) October 14 available.