Lobster Katsu Sando Recipe
tonkatsu, kewpie, soft bread, crunchy cabbage, fries
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Ingredients
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Lobster Katsu
Sandwich Assembly
Fries
Method
Lobster Katsu
Prepare the Lobster
Remove the meat from the lobster tails and cut it into thick strips.
Set Up Breading Station
In three separate bowls, place flour in the first bowl, beaten eggs in the second, and panko breadcrumbs in the third.
Bread the Lobster
Season the lobster strips with salt and pepper, then dip each piece in flour, shaking off excess, followed by the beaten eggs, and finally coat with panko breadcrumbs. Ensure they are well coated.
Fry the Lobster
In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the breaded lobster strips and fry until golden brown and crispy, about 3-4 minutes on each side. Remove and drain on paper towels.
Sandwich Assembly
Prepare the Cabbage
In a bowl, toss the finely shredded cabbage with a pinch of salt and let it sit while you prepare the sandwiches. This helps to soften it slightly.
Assemble the Sandwich
Spread Kewpie mayonnaise on one side of each slice of soft white bread. Place the fried lobster katsu on two of the slices, top with the seasoned cabbage, and cover with the remaining slices of bread, mayo side down.
Cut and Serve
Slice the sandwiches in half diagonally for presentation and serve immediately.
Fries
Prepare the Potatoes
Peel and cut the large potatoes into fries. Rinse in cold water and pat dry.
Fry the Potatoes
In a deep skillet or fryer, heat vegetable oil over medium-high heat. Once hot, add the fries in batches to avoid overcrowding. Fry until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels, sprinkling with salt to taste.