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.

If you prefer you can also use different turkey cuts such as split breast without back with or without skin. For more information, visit THINK TURKEY^TM and support your local Canadian turkey farmers!

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!

The Sauce

Mix Japanese Kewpie Mayonnaise with Shichimi Togarashi seasoning and drizzle onto your thinly shredded cabbage. Mix well.

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 TURKEY^TM to learn more

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Turkey Katsu Sando: Crispy Japanese Turkey Sandwich Recipe カツサンド

• Author: Nancy
• Prep Time: 10
• Cook Time: 30
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Main Dishes
• Method: Deep Fried
• Cuisine: Japanese

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Description

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

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Scale 1x2x3x

Ingredients

• 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

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Instructions

1. Lightly season both sides of the turkey thighs with salt and pepper.
2. Crack the egss in a small bowl or container and lightly beat it.
3. Add AP Flour and Panko breadcrumbs in seperate containers.
4. Sprinkle the turkey thighs with flour.
5. Dip a slice of turkey in the egg wash and transfer to the panko. Ensure both sides are covered. Repeat this process.
6. 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.
7. Alternatively, bake the turkey thighs at 350°F for 35-40 minutes or until the internal temperature reaches 165°F. Flipping halfway through also.
8. In seperate bowl, mix thinly sliced cabbge with 1 tablespoon of Kewpie Mayo and Shichimi Togarashi seasoning 
9. Toast 4 slices of bread until golden brown. Slice off the crusts.
10. 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. 
11. Then cut the sandwich so that the cut-side faces upwards. Insert bamboo skewers through the middle of the sandwich to hold it together.
12. Enjoy immediately.

 

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Notes

• Use a heavy duty commercial baking sheet that won’t warp in the oven. This is the baking sheet and cooling rack I use. 
• I also prefer using a cast iron braiser for deep-frying because of its depth.
• Make sure your turkey thighs are patted dry with paper towel before seasoning.

Keywords: Turkey Sandwich, Katsu Sando, Crispy, Japanese, カツサンド, Tonkatsu, Bread, Sammy, turkey katsu recipe, cutlet

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Kai Japanese Restaurant is located in Port Coquitlam by Fremont Village (beside A&W, near Wal-mart). This new sushi bar / izakaya has only been opened for approximately four months. This new sushi restaurants offers oshi sushi (pressed sushi similar to Miku and Kishimoto). So you can imagine how excited I was to try this!

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.

Grilled Skewers: We love their spicy pork skewers and chicken loaded with green onions.

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!

more: Sushi K Kamizato | Miku | WHERE TO EAT IN COQUITLAM

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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

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.

If you are looking for an authentic Japanese culinary experience perhaps venturing to Masayoshi, Testsu Sushi or even the Raw Bar at Fairmont Pacific Rim.

more: Miku Restaurant ABURI KAISEKI OMAKASE | PARK Restaurant Montreal | Where to Eat in Tri-Cities (Coquitlam, PoCo, Port Moody) | Good Coffee Portland

 

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SUSHI BAR MAUMI
URL:  http://www.sushibarmaumi.ca
Cuisine: Japanese

Hours:

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
Sun Closed

1226 Bute St, Vancouver, BC V6E 1Z8
(604) 609-2286

Edo Japan is opening this May Long Weekend at Pacific Centre Mall in downtown Vancouver! This Canadian fast food chain specializes in Japanese traditional Teppanyaki style cooking made with freshly prepared and delicious ingredients.

There are over 100 Edo Japan food court and storefront locations across Canada. Their menu includes Teppanyaki Grill, Sushi, and Noodlefull Bowls that are made with premium veggies, thin ramen-style noodles and your choice of flavourful chicken, beef, shrimp or veggies. All made to order. Check out their full list of their menu items.

Sometimes when I’m pinched for time but want something more nutritious than a greasy burger, Edo Japan’s sizzling sukiyaki beef with brown rice is my go to fast food option.

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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