This indulgent, Japanese-inspired katsu sandwich recipe by Angelo Sato, as seen on Cooking with the Stars, layers crisp chicken katsu with a rich homemade tartare sauce, sweet-sour nanban sauce and crunchy cabbage, all tucked into soft white bread. Don’t fancy breading your own chicken? Swap in our Crunchy Katsu Chicken Tenders to save time.
Angelo Sato
Born and raised in Japan, Angelo Sato trained in world-renowned kitchens before opening Soho’s Humble Chicken, where his Japanese cooking with European influences has earned him two Michelin stars.
1HR
Total time
Ingredients
Servings
2
For the nanban sauce
100 ml
For the tartare sauce
4
M&S Remarksable Value free-range mixed size eggs
1/2
red onion, finely diced
80 g
M&S pickled cocktail cornichons, finely chopped
1 tsp
10 g
flat leaf parsley, finely chopped
For the katsu chicken
To serve
1/4
M&S Remarksable Value white cabbage, thinly sliced
