FOOD TREND: NEW-WAVE SARNIES
Yes, we’ve all grown a soft spot for so-called ‘real bread’ over the past few years, but it seems that we can’t quite shift our affection for the cheap, white and sliced stuff. Especially when it comes sandwiching something crisp and deep-fried.
The katsu sando – the Japanese sarnie – traditionally features crustless white bread, breaded pork, tonkatsu sauce (think sweet brown sauce) and shredded white cabbage. But nowadays we are seeing different interpretations popping up across the capital, and beyond. Eagle-eyed readers might have spotted the recipe for sardine katsu sandwich here by Two Lights in Shoreditch (read our restaurant review here), and elsewhere we’ve seen a celeriac schnitzel sandwich in Brick House bakery in Dulwich, and olive favourite Tim Anderson’s Brixton katsu hatch, Nanban Express, serves up sliced white and brown bread stuffed with pork and cabbage, chicken thigh with curry mayo and pickled ginger, and aubergine with honey miso mayo.
Here, we’ve gone veggie – using every inch of the seasonal celeriac (check out our best celeriac recipes here) for the fried steak and crunchy fresh slaw.
- celeriac 1 large, peeled and cut into 4 x 1cm-thick slices, the same size as the bread
- olive oil a drizzle
- plain flour 50g, well seasoned
- egg 1, beaten
- panko breadcrumbs 100g
- vegetable oil for frying
- buttermilk 2-3 tbsp
- rice vinegar 1 tbsp
- celeriac off-cuts shredded
- white bread 8 slices, crusts removed
- tonkatsu sauce 4 tbsp, (see notes below)
Tonkatsu sauce is a tangy Japanese condiment traditionally served with deep-fried, breaded pork cutlets. It’s widely available in large supermarkets, or, if you want to make your own click the link here for our easy recipe.
Try the trend yourself with one of our other epic recipes...
- Kcals 423
- Fat 13.8g
- Saturates 1.3g
- Carbs 58.3g
- Sugars 9g
- Fibre 8.4g
- Protein 12.4g
- Salt 2.1g