Katsu Burger & Tonkatsu sauce….

By Simon  , ,   

August 13, 2014

A fusion of Japan meets Western food, a breadcrumbed, fried super burger, perfect to make ahead for a treat or al-fresco dining with your guests.

  • Prep: 30 mins
  • Cook: 10 mins
  • Yields: 6 Generous


300 Grams Pork

300 Grams Beef

1 Medium Onion

4 Grams Dashi stock powder

100 Grams Panko breadcrumbs

1 1/2 tbsp Worcestershire sauce

1 tsp Sesame oil

3 tsp Dark soy sauce

1 1/2 tbsp Tonkatsu sauce

2 Medium Egg yolks

1 Medium Coating station

6 Medium Brioche buns, seeded

12 Medium Chinese cabbage leaves

Scattering Sea salt and freshly milled black pepper

Splash Vegetable or groundnut oil

125 Grams Tomato Ketchup

75 ml Sake

2 tbsp Worcestershire sauce

2 tbsp Dark soy sauce

1 Cloves Plump garlic clove

1 tsp Dijon mustard

1 tsp Freshly grated ginger

1 tbsp Mirin

1 tbsp Sugar


Tonkatsu Sauce.  

Add all the ingredients to a small saucepan, bring to a gentle boil and reduce to a simmer for 5 minutes over a low heat . When the garlic and ginger are softened and the sauce has slightly thickened - pass through a fine sieve, allow to cool and serve at room temperature.

To Make Katsu Burgers.

Over a medium heat place a small frying pan with a dash of oil. When hot, add the onions and cook until soft and golden, about 5 minutes. Set aside to cool.

In a small bowl mix the dashi powder with a small handful of panko breadcrumbs and the milk.

Place the minced beef and pork in a large mixing bowl, add the Worcestershire sauce, sesame oil, soy, tonkatsu sauce and the egg yolks. Then add the softened breadcrumb mix and onions, season well mixing everything thoroughly.  Divide into 6 portions and shape into burgers with your hands.

Prepare the coating station.  1 bowl of whisked eggs, 1 bowl of seasoned flour, 1 bowl of breadcrumbs.

Coat each burger with flour, drench in egg and coat in breadcrumbs.  Leave them in the fridge to chill until needed.

To cook: heat a large pan of oil to 170c,deep enough to deep fry the burgers.  Fry for 8-10 minutes turning every couple of minutes until golden and crispy, drain onto kitchen paper.

Serve the burgers in a toasted brioche or seeded bun on a bed of shredded cabbage, drizzled with tonkatsu sauce,

Epic  - East meets West.



0 Reviews