Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the flour, egg and most of the breadcrumbs into 3 separate shallow bowls. Spread the reserved breadcrumbs onto a baking tray.
Hold the tail of each sardine and lightly dredge in the flour (avoiding the tail). Pat off the excess flour and then lightly coat in egg, shaking off any excess again before coating in the crushed panko. Put on the tray of breadcrumbs to stop them going soggy.
Combine the Kewpie dressing ingredients with 1/2 tsp salt. Put the cabbage into a large bowl and lightly coat in the dressing.
Fill a pan no more than 1/3 full with oil and heat to 170C or until a cube of bread browns in 40 seconds. Fry the sardines for 2 minutes or until golden brown, then drain on kitchen paper.
Lay the bread slices on a chopping board, and brush liberally with tonkatsu sauce so that it soaks in. Put sardines on 4 of the bread slices, top with the cabbage and the other slices of bread. Cut in 1/2 and serve.