Sandwiches > Asian > Japanese

Oyster Katsu Sando Recipe

Ingredients with Measurements:
- 12 fresh oysters
- 1 cup all-purpose flour
- 2 eggs
- 1 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 4 slices of white bread
- 2 tablespoons unsalted butter
- Salt and pepper to taste

Special equipment needed:
- Deep-fryer or large pot for frying
- Meat mallet or rolling pin
- Wire rack

Step-by-step instructions:

1. Rinse the oysters and pat them dry with paper towels. Season with salt and pepper.

2. Set up a breading station with three shallow bowls. In the first bowl, add the flour. In the second bowl, beat the eggs. In the third bowl, add the panko breadcrumbs.

3. Dredge each oyster in the flour, shaking off any excess. Dip in the beaten eggs, then coat in the panko breadcrumbs. Press the breadcrumbs onto the oysters to ensure they stick.

4. Heat the deep-fryer or pot of oil to 350°F. Fry the oysters in batches until golden brown and crispy, about 2-3 minutes per batch. Use a slotted spoon to transfer the oysters to a wire rack to drain excess oil.

5. In a small bowl, whisk together the mayonnaise, soy sauce, rice vinegar, and honey to make the sauce.

6. Toast the bread slices and spread the sauce on each slice.

7. Place 3 oysters on one slice of bread and top with another slice of bread. Repeat with the remaining oysters and bread slices.

8. Melt the butter in a skillet over medium heat. Add the sandwiches and cook until golden brown and crispy on both sides, about 2-3 minutes per side.

9. Cut each sandwich in half and serve immediately.


Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 350°F
Serving size:
4 sandwiches

Nutritional information:
Calories per serving: 450
Fat: 18g
Carbohydrates: 53g
Protein: 17g
Sodium: 800mg

Substitutions for ingredients:
- Use shrimp or scallops instead of oysters.
- Substitute gluten-free breadcrumbs for panko breadcrumbs to make this recipe gluten-free.
- Use a vegan mayonnaise and omit the eggs to make this recipe vegan.

Variations:
- Add shredded cabbage or lettuce to the sandwich for extra crunch.
- Use a spicy mayo or tartar sauce instead of the soy sauce mixture for a different flavor.
- Add sliced avocado or pickled vegetables for extra flavor.

Tips and tricks:
- Make sure the oysters are dry before breading to ensure the breadcrumbs stick.
- Use a meat mallet or rolling pin to flatten the oysters slightly for even cooking.
- Fry the oysters in batches to avoid overcrowding the pot and lowering the oil temperature.

Storage instructions:
This sandwich is best served immediately, but can be stored in an airtight container in the refrigerator for up to 1 day.

Reheating instructions:
To reheat, place the sandwich in a toaster oven or oven at 350°F for 5-7 minutes until heated through.

Presentation ideas:
Serve the sandwich on a wooden board with a side of pickled vegetables or a small salad.

Garnishes:
Garnish with chopped scallions or cilantro for extra flavor.

Pairings:
Pair with a cold beer or a glass of white wine.

Suggested side dishes:
Serve with a side of french fries or sweet potato fries.

Troubleshooting advice:
- If the breadcrumbs are not sticking to the oysters, try pressing them onto the oysters more firmly.
- If the oil temperature drops too low, wait for it to come back up to temperature before frying the next batch of oysters.

Food safety advice:
- Make sure the oysters are fresh and properly cleaned before cooking.
- Use caution when frying with hot oil to avoid burns.
- Store leftovers in the refrigerator and discard after 1 day.

Food history:
The katsu sando is a popular Japanese sandwich that typically features a breaded and fried cutlet of meat or seafood. The oyster katsu sando is a modern twist on this classic sandwich.

Flavor profiles:
This sandwich is crispy and crunchy on the outside, with tender and juicy oysters on the inside. The sauce adds a sweet and savory flavor, while the bread provides a soft and pillowy texture.

Serving suggestions:
Serve this sandwich as a lunch or dinner entree, or as a fun appetizer for a seafood-themed party.

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Region: Japanese

Taste: Crispy, Savory, Umami, Tangy, Salty