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If you love turkey sandwiches, this crispy Japanese turkey katsu sando is next level.
This recipe plays on the classic Tonkatsu deep-fried pork cutlets dish coated with panko crumbs and then deep-fried. Japanese people love this dish a lot and have included this deep-fried crispy pork in countless dishes like Katsu Don, Katsu Ramen, etc.
For starters, what’s not to love about a lightly pounded meat coated with breadcrumbs and then deep-fried? There’s something about sinking your teeth into that crispy crunch that melts into the juicy, moist cutlet.
Follow this easy tonkatsu recipe to make juicy and crispy panko-crumbed turkey sandwich! The Katsu Sando or cutlet sandwich in Japan is meticulous. The bread to meat to panko to kewpie mayo to kyabetsu no sengiri (finely shredded cabbage) ratio is almost always perfect. And, always with the crusts cut off!
If you want a summer blockbuster, you make Katsu Sandos. I love katsu sandos so much. It is quick and easy to make and is perfect for picnics, backyard entertaining and summer parties. It is always a crowd favourite.
The Katsu Sando is a simple thing. Adults love it. Kids love it.
It is also wonderful to entice your kids to eat their lunch at school! It fits perfectly well into a bento lunch box.
Tips for the Turkey Cutlet
Which cut should I use? For a lighter, healthier alternative, we used turkey thighs. You can always use turkey breasts too, but I am biased towards dark meat any day.
Benefits of Turkey
- Turkey is tasty, versatile and very nutritious. To change up my recipes, I love adding turkey to our weekly protein rotation.
- Concentrated source of protein to help build strong, healthy muscles.
- Excellent source of Iron, Zinc, Sodium, Vitamin B12, Niacin, Selenium, Vitamin D, Potassium and Magnesium, Phosphorus and Tryptophan.
- Turkey is lean regardless of white meat or dark meat.
- Turkey is easy to prepare – bake it, roast it, fry, grill, pressure cook, etc.
Make sure your turkey thighs are patted dry with a paper towel before seasoning.
Lightly season both sides of the turkey cutlets with salt and pepper.
Get your assembly line in order. Have your turkey on one side, then the egg wash, flour mix and panko on the other side. We used a Japanese Okonomiyaki flour with bonito flakes. You can you regular AP Flour if desire. I like the savoury umami appeal of bonito flakes.
Heat half an inch of oil with a high smoke point in a large frying pan or cast iron braiser. Fry the turkey until golden brown and cooked through.
Flip halfway through. Deep-fried each side for 1.5 minutes per side. Drain on the cooling rack.
Alternatively, bake the turkey thighs at 350°F for 35-40 minutes or until the internal temperature reaches 165°F. Flipping halfway through also.
Thinly Shredded Cabbage kyabetsu no sengiri
Sometimes there’s a little raw cabbage salad stuffed into the sandwich itself (or on the side). I like this balance. It helps cuts the grease from the katsu and adds another layer of dimension to your sandwich.
Thinly shredded cabbage is a classic garnish. Quarter a whole cabbage into small wedges and slice it about 0.2mm thickness.
I like adding it unadulterated to my sandwich, but if you wanna get fancy, you can add a little Kewpie mayo!
Optional: Tonkatsu sauce is a special sauce made just for Tonkatsu deep-fried pork cutlets. It is a thick and sweet sauce. Add a drizzle of tonkatsu sauce to the other side of your turkey sandwich.
Tips to Make the Best Katsu Sando
In Japan, they use a specific bread called shokupan (食パン). It has a pillowy soft and fluffy texture. It is often made with milk and has a rich flavour and tender moistness. You can find this thick milk bread at any Asian supermarket. If you can not find this Japanese-style sandwich bread near you, Wonderbread will work as well.
Toast the bad boys until golden brown. Neatly cut the crusts from the bread slices.
Assemble the sandwich with the turkey cutlet, cabbage and sauce. Then cut the sandwich so that the cut-side faces upwards. Insert bamboo skewers through the middle of the sandwich to hold it together.
I love all the contrasting textures of this Crispy Turkey Sandwich: The fluffy thick bread protects the roof of your mouth from the rough breading; The sweet and spicy kewpie mayo in-between the juicy cutlet and crispy panko breading, and; the togarashi seasoning and the crust bright cabbage – all ties this sammy together!
Enjoy immediately. There is nothing sweeter than biting into a freshly made katsu sando!
For more information and recipe ideas, visit THINK TURKEYTM to learn morePrint
If you love turkey sandwiches, this crispy Japanese turkey katsu sando is next level. This recipe plays on the classic Tonkatsu deep-fried pork cutlets dish coated with panko crumbs and then deep-fried
- 2 thin turkey thighs, lightly pounded (about 250 grams)
- 2 cup panko breadcrumbs
- 1 cup All-Purpose Flour
- 2 large eggs, lighted beaten
- 1 tbsp Kewpie mayo
- 1 tbsp Tonkatsu Sauce
- 1 tsp Shichimi Togarashi seasoning
- 1 cup of vegetable oil (or enough to cover 1/2 inch of your frying pan)
- dash of salt and pepper
- Quarter of whole cabbage (thinly sliced 0.2mm)
- 4 slices of thick Japanese Milk Bread Shokupan
- Lightly season both sides of the turkey thighs with salt and pepper.
- Crack the egss in a small bowl or container and lightly beat it.
- Add AP Flour and Panko breadcrumbs in seperate containers.
- Sprinkle the turkey thighs with flour.
- Dip a slice of turkey in the egg wash and transfer to the panko. Ensure both sides are covered. Repeat this process.
- Heat half an inch of oil in a large frying pan or cast iron braiser. Fry the turkey until golden brown and cooked through. Flip halfway through. Deep-fried each side for 1.5 minutes per side. Drain on the cooling rack.
- Alternatively, bake the turkey thighs at 350°F for 35-40 minutes or until the internal temperature reaches 165°F. Flipping halfway through also.
- In seperate bowl, mix thinly sliced cabbge with 1 tablespoon of Kewpie Mayo and Shichimi Togarashi seasoning
- Toast 4 slices of bread until golden brown. Slice off the crusts.
- Assemble the sandwich with the turkey cutlet, cabbage and sauce. Add the turkey on one sice and drizzle with tonkatsu sauce. Top the other side with thinly sliced cabbage.
- Then cut the sandwich so that the cut-side faces upwards. Insert bamboo skewers through the middle of the sandwich to hold it together.
- Enjoy immediately.
Keywords: Turkey Sandwich, Katsu Sando, Crispy, Japanese, カツサンド, Tonkatsu, Bread, Sammy, turkey katsu recipe, cutlet
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Kizami is a small Japanese restaurant that opened up last year in a tiny strip mall on Leslie Road & No.3 Road. The team comes from Manzo and is Chinese owned and operated. Kizami menu offers both fresh sheet and fish flown in from Japan […]
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The interior is roomy and clean. Lots of booth seats, four tops and bar seats. It is baby friendly and opens seven days a week! Prices are reasonable and service is friendly. I also liked that the menu offers a variety of tapas, tempura, pan fried noodles, rolls, sashimi and oshi sushi (pressed sushi).
To start things right we ordered two Sapporo on tap.
Salmon Oshi Sushi 13: sockeye salmon, serrano pepper, kai sauce. It was tasty and comparable toto Miku and Kishimoto plus we don’t have to drive to downtown! We also really liked their Saba and albacore tuna version as well.
Few nigiri pieces we always order is saba, hotate and toro.
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Giant Bomb roll
We are happy that Kai Japanese Restaurant is now in the Fremont neighbourhood and can’t wait to go back. It’s been a long time since we’ve had an Izakaya. I also am already craving their oshi sushi pressed sushi!
Kai Japanese Restaurant
Cuisine: Japanese, Sushi Bar, Izakaya
Mon 11:30 am – 10:00 pm
Tue 11:30 am – 10:00 pm
Wed 11:30 am – 10:00 pm Open now
Thu 11:30 am – 10:00 pm
Fri 11:30 am – 10:00 pm
Sat 11:30 am – 10:00 pm
Sun 11:30 am – 10:00 pm
It’s been a very long time since we last visited Sushi K Kamizato. Even though we live mere minutes away, we’ve been going to eat at other places in the Tri-Cities. The menu has changed a lot since they first opened. It is more concise and focused on sashimi, […]
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Sushi Bar Maumi is a by reservation only Japanese restaurant in the West End neighbourhood of Vancouver – particularly between Bute and Davie. Menu focuses on traditional nigiri sushi. The omakase menu consists of a course of 11 pieces of sushi for $75 per person that is served with Ara miso soup made with grilled fish bone broth. If you are still hungry – it is possible to order by pieces (Okonomi) from their daily fresh sheet. There are two seatings: 6pm and 7:45pm.
This tiny restaurants has only 10 seats and you must call in person to make an reservation. It is an adult only. It is not baby friendly. In fact is does not admit children under 18 years old. Also they do not serve rolls. And they do not serve alcohol. They do not have a liquor licence.
There are four different homemade sauces on the fish:
- Nikiri Shoyu (strong): bonito flakes, dried kelp, soy sauce, mirin and sake
- Irizake: sake, umeboshi pickled plum, bonito flakes, kelp
- Nikiri Shoyu Tsume (regular): BBQ conger head, sake, soy sauce, sugar, bonito flakes
- Mojio: Hondawara, kelp, sea salt
Sushi Bar Maumi is operated by Maumi Ozaki (previouslly trained at Fuji Sushi in Coquitlam) and his wife. A two person operation much similar to Sushi Hachi. When we arrived, we quietly greeted and seated behind the bar.
The humble restaurant is very quiet. In fact, the restaurant is so strict, we felt like we couldn’t even chat. Once everyone was seated, the Chef presented us with a few rules – one of which, if you can’t finish your rice, let him know so he can make you smaller portions.
The chef studiously studies his handwritten notes in front of him and begins pulling out the fish from the refrigerators underneath the bar. Slicing and serving us nigiri pieces one by one. Whispering the names.
Maumi Sushi Bar Omakase Menu
Amaebi Sweet Prawns
Suture Ika Flying Squid
Shima Aji stripped jack
Ara Miso Soup
Blue fin tuna
Blue Fin chu toro
Anago sea eel
Overall our we thought Sushi Bar Maumi warranted a solid “good” but it didn’t blow our minds. Although fresh (imported from Japan few times a week), we didn’t think there was a great progression of mild to bold tasting flavours. My rice was uncharacteristically a touch too warm. The prices are steep without being orgasmic. Truly a disappointment given all the recommendations from everyone.
SUSHI BAR MAUMI
Mon 6:00 pm – 9:30 pm
Tue 6:00 pm – 9:30 pm
Wed 6:00 pm – 9:30 pm
Thu 6:00 pm – 9:30 pm
Fri 6:00 pm – 9:30 pm
Sat 6:00 pm – 9:30 pm
1226 Bute St, Vancouver, BC V6E 1Z8
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To celebrate Edo Japan’s grand opening this coming weekend we are giving away $50 gift card!
To enter this amazing giveaway, you must be Canadian resident (13+ years of age). Complete the following. Your chances increases the more items you complete and the more social media platforms you follow. Good Luck! DEADLINE: Thursday May 18th, 2017 11:59pm PST
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