Name: Bar Lune’s katsu sando
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Ingredients: Beef katsu; 250 gm minced beef; Plain flour, seasoned, for dusting; 2 eggs, lightly beaten; 60 gm panko crumbs; Vegetable oil, for deep frying; 60 ml (¼ cup) aioli; 1 small carrot, cut into julienne; 1 stalk celery, cut into julienne; 2 tbsp finely chopped chives; 8 slices white bread, cut into 8cm rounds; Bulldog sauce; 2 tbsp vegetable oil; 2 garlic cloves, finely chopped; 2 tsp finely grated ginger; 200 gm canned crushed tomatoes; 100 gm brown sugar; 30 ml Worcestershire sauce; 1 tbsp rice wine vinegar; 2 tsp mirin; 1 tsp ground cinnamon

Bar Lune’s co-owner Sam Worrall-Thompson has designed these delicious little sandwiches using wagyu for an added touch of luxe. If you don’t have wagyu on hand (and who could blame you if you don’t), pick up a regular package of minced beef and give these Katsu sandos a go.

Ingredients

Beef katsu

250 gm minced beef

Plain flour, seasoned, for dusting

2 eggs, lightly beaten

60 gm panko crumbs

Vegetable oil, for deep frying

60 ml (¼ cup) aioli

1 small carrot, cut into julienne

1 stalk celery, cut into julienne

2 tbsp finely chopped chives

8 slices white bread, cut into 8cm rounds

Bulldog sauce

2 tbsp vegetable oil

2 garlic cloves, finely chopped

2 tsp finely grated ginger

200 gm canned crushed tomatoes

100 gm brown sugar

30 ml Worcestershire sauce

1 tbsp rice wine vinegar

2 tsp mirin

1 tsp ground cinnamon

Method

1.For bulldog sauce, heat oil in a small saucepan over medium-high heat. Add garlic and ginger; cook stirring frequently until softened but not coloured (2-3 minutes). Add remaining ingredients; cook, stirring occasionally, until mixture comes to the boil (5 minutes). Reduce heat to medium and simmer until thickened (12-15 minutes). Remove from heat and cool completely. Makes 275ml.

2.Place minced beef in a bowl, season to taste and divide into 4. Roll into balls then flatten into 8cm-round beef patties.

3.Preheat oil in a deep-fryer or deep saucepan to 180˚C. Place seasoned flour, eggs and breadcrumbs in separate bowls. Dust patties in flour, dip in egg, then coat in breadcrumbs, shaking off excess in between. Deep-fry, in batches if necessary, turning occasionally until deep golden and cooked through (3-5 minutes). Drain on paper towel; season to taste.

4.Place aïoli, carrots, celery and chives in a large bowl. Season to taste and stir to combine.

5.To assemble, place patties on half the bread rounds and drizzle with a little bulldog sauce. Top with julienne vegetable mixture and sandwich with another bread round.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Vivien Walsh

Ingredients

Method

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