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    Katsu sando with BiGG Wasabi Seaweed

    September 28, 2021 1 min read

    chicken schnitzel sandwich with BiGG Wasabi Seaweed
    INGREDIENTS

    BiGG Wasabi Seaweed Seasoning
    1 chicken breast
    150g panko breadcrumbs
    ¼ white cabbage
    sliced white bread
    1 Egg
    50g Flour

    Wasabi Mayo

    30ml Kewpie mayonnaise
    5g wasabi

    Marinade

    25ml mirin
    25ml soy sauce
    25ml sake/rice wine

    METHOD
    1. Slice white cabbage as thinly as possible, coat with wasabi mayo and set aside.

    2. Butterfly chicken breast into 2 thick steaks.

    3. Coat chicken steaks in marinade for 30 minutes, then take out of marinade and set aside.

    4. Dredge chicken in flour, then egg wash and then the breadcrumbs.

    5. Shallow fry coated chicken in vegetable oil until golden brown on both sides.

    6. Assemble the sando by placing the katsu on the bread, followed by the wasabi cabbage.

    7. Generously sprinkle BiGG Wasabi Seaweed all over cabbage and enjoy!