Humble Katsu Sando Recipe - Great British Chefs

Ingredients

• 8 slices of white bread, shokupan-style
• 80g of rice wine vinegar
• 100g of light soy sauce
• 80g of cane sugar
• 120g of mayonnaise
• 1 hard-boiled egg, diced
• 20g of red onion, diced
• 40g of cornichons, diced
• 4g of wholegrain mustard
• 2g of chopped parsley, or wild garlic if in season
• salt
• freshly ground black pepper
• 1/4 round white cabbage
• 4 quail eggs
• iced water
• 2 tbsp of yellow mustard seeds
• 60g of rice vinegar
• 30g of water
• 15g of cane sugar
• 4 boneless, skinless chicken thighs
• cornflour for dusting
• 2 eggs, beaten, for coating
• Panko breadcrumbs, for coating
• vegetable oil, for deep-frying
• 5cm of daikon radish, thinly sliced into rounds on a mandolin
• vinegar