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TiNDLE KATSU SANDO

TiNDLE KATSU SANDO

BY CHEF ROCCO DISPIRITO

MAKES ONE SANDWICH

INGREDIENTS

FOR THE SANDWICH:

  • 1-3 oz. TiNDLE patty
  • 1/2 pint vegan mayo
  • 1 gram kombu dashi powder
  • 1 teaspoon Japanese mustard
  • 1/2 pint potato starch
  • 1 cup Just Egg
  • 1/2 cup water to thin
  • 1 cup panko bread crumbs
  • 1/4 cup green cabbage, shredded
  • 2 slices white bread
  • 2 teaspoons butter

FOR THE SAUCE:

  • 1 clove garlic, minced
  • 1” ginger minced
  • 2 tablespoons ketchup
  • 1 tablespoon vegan Worcestershire sauce
  • 11/2 teaspoons vegan oyster sauce
  • 1 teaspoon dark brown sugar
  • Rice wine or white vinegar (optional)
  • 1/4 cup vegan Bulldog katsu sauce

METHOD

KATSU BREADING:

Combine eggs, vegan mayo, kombu dashi, and potato starch in a bowl and mix, add water to thin out till it’s a workable batter slightly thinner than pancake mix.

TINDLE KATSU:

Take 3 oz. of thawed TiNDLE and form square shape the size of the sliced white bread. If TiNDLE is too soft and sticky put in freezer for 10 minutes to chill and firm up.

KATSU SAUCE:

In a small bowl combine garlic and ginger, brown sugar, ketchup, Worcestershire, vegan oyster sauce and stir to combine. If a little on the sweet side add a dash of rice wine or white vinegar.

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