Prep time: 5 mins | Cook time: 15 mins | Total time: 20 mins
Ingredients
1 Bowl Curry Butter Chicken Sauce
Included Spice Mix
2 Chicken Katsu Cutlets (breaded / panko chicken)
Thick-cut White Bread (Shokupan style)
Shredded Cabbage, tossed with rice vinegar
Mayo & Cheese
Butter, for toasting
Method
The Glaze: Empty the Bowl Curry Butter Chicken Sauce into a small saucepan. Stir in the included spice mix and simmer on medium-high for 5 minutes until reduced into a thick, glossy glaze.
Crisp: Fry or bake your Chicken Katsu until golden. While still hot, dip the entire cutlet into the thickened Butter Chicken glaze.
Toast: Lightly butter the bread and toast in a dry pan until golden-brown.
Assemble: Spread mayo and cheese on both slices of bread. Layer a generous pile of shredded cabbage, then place the glazed katsu on top.
Press: Close the sandwich and place a heavy plate on top for 60 seconds to let the flavors meld together.
Serve: Trim the crusts for a clean “Sando” look, slice in half, and serve immediately.
Slightly better taste than an average jar of curry sauce, but the grainy texture made it unpleasant. Unfortunately no where near the advertised restaurant quality. Really wanted to like the 3 sauces I bought, won't be trying again.
