Eggplant Katsu Sabich Sando

Method

1. Bring a 16 cm pot of water to a boil over high heat. Lower the eggs in straight from the fridge with a ladle, boil for 6 min 30 sec, then plunge into iced water for 5 minutes and peel. Mix the soy sauce, mirin and water in a small zip bag or tub, add the eggs and marinate in the fridge for at least 1 hour.

   Add in this stepEggs 2Soy sauce 2 tbspMirin 2 tbspWater (for the marinade) 2 tbsp

   high heat

2. Slice the eggplant lengthwise, skin on, into 1.5 cm thick slabs and trim them to fit the bread. Salt both sides, leave for 15 min, then press completely dry with paper towels.

   Add in this stepEggplant (aubergine) 240 gSalt (for the eggplant) 2 pinch

3. Shred the cabbage very finely, soak in cold water for 5 minutes and drain thoroughly. Slice the cucumber thinly on the diagonal. Stir the mayonnaise with the amba for the amba mayo, and whisk the tahini, lemon juice, cold water and salt into a creamy tahini sauce.

   Add in this stepWhite cabbage 80 gSmall cucumber ½Mayonnaise 2 tbspAmba (pickled mango sauce) 2 tspTahini (sesame paste) 2 tbspLemon (for juice) ½Cold water (for the sauce) 2 tbspSalt (for the sauce) 1 pinch

4. Set out three plates: flour, beaten egg and panko. Dust each eggplant slab with flour and shake off the excess, dip it in the egg, then press it firmly into the panko to coat evenly.

   Add in this stepPlain flour 2 tbspEgg (for the coating) 1Panko breadcrumbs 50 g

5. Pour oil 2 cm deep into a deep 24 cm frying pan (no more than half full) and heat over medium-high heat for 6 min to 170 °C; a crumb of panko should rise and sizzle at once. Dry your hands and tools and never leave the oil unattended.

   Add in this stepOil for frying 400 ml

   medium-high heat

6. Fry the eggplant katsu in batches (number of batches: 2). Lay them in gently, away from you, and fry over medium heat for 2 min 30 sec per side, until golden brown and crisp outside and a skewer slides in easily. Drain standing on a rack. When finished, turn off the heat and let the oil cool. If it smokes, turn the heat off at once.

   medium heat

7. Spread one slice of bread with amba mayo and another with tahini sauce. Layer on cabbage, cucumber and eggplant katsu, line up the halved soy eggs cut side up, and close the sandwich. Wrap it tightly in cling film, rest for 5 minutes, then cut in half with a sharp knife for a clean cross-section.

   Add in this stepThick, soft white sandwich bread (slices) 4