Katsu Curry Sandwich

Ingredients

• 8 oz Japanese or Persian cucumbers (Thinly and uniformly sliced; for fukujinzuke)
• 8 oz Eggplant (Thinly and uniformly sliced; for fukujinzuke)
• 16 oz Daikon radish (Thinly and uniformly sliced; for fukujinzuke)
• 2 tbsp Kosher salt (For salting the vegetables)
• 1 tbsp Ginger (Minced; about a 2-inch knob)
• 0.25 cup Tamari (For fukujinzuke brine)
• 0.25 cup Coconut aminos (For fukujinzuke brine)
• 0.25 cup Mirin (For fukujinzuke brine)
• 0.25 cup Rice vinegar (For fukujinzuke brine)
• 0.25 cup Vegan fish sauce (For fukujinzuke brine)
• 3 tbsp Brown sugar (For fukujinzuke brine)
• 1 sheet Kombu (For the fukujinzuke container)
• 1 tbsp Curry powder (For curry roux)
• 0.5 tbsp Garam masala (For curry roux)
• 0.125 tsp Ground cloves (For curry roux)
• 2 tbsp Plant-based butter (For curry roux)
• 2 tbsp Gluten-free all-purpose flour (For curry roux)
• 16 oz Extra-firm tofu (One block, pressed)
• 0.5 cup Cornstarch (Total includes 1/3 cup for dredging and 1–2 tbsp mixed into the soy milk as needed; amount expressed as 1/3 cup plus the full maximum 2 tbsp so the listed quantity covers the source's range)
• 0.5 cup Soy milk (Or other plant milk; used for the wet coating)
• 1 cup Gluten-free panko (For breading)
• 0.5 tsp Salt (For panko; additional salt to taste for seasoning tofu and curry)
• 0.25 tsp Black pepper (For panko; additional pepper to taste for seasoning tofu)
• Oil (For cooking and frying; use enough to add 1/2–1 inch to the frying pan, plus as needed for curry and buns)
• 0.5 medium Yellow onion (Diced)
• 1 large Fuji apple (Peeled, cored, and chopped)
• 2 cup No-chicken or vegetable broth (Use no-chicken broth or vegetable broth)
• 2 tbsp Tamari (For Japanese curry)
• 1 tbsp Peach or apricot preserves (For Japanese curry)
• Salt (To taste for Japanese curry)
• Cabbage (Julienned or shredded, for serving)
• Gluten-free buns (For serving; quantity not stated)
• Furikake seasoning (For topping the buns; quantity not stated)

Steps

1. 1

   Thinly and uniformly slice the cucumbers, eggplant, and daikon. Mince the ginger.

2. 2

   Combine the sliced vegetables with the 2 tablespoons kosher salt in a colander or large mixing bowl. Let them sit while you prepare the brine so they release some of their water.

3. 3

   Combine the ginger, tamari, coconut aminos, mirin, rice vinegar, vegan fish sauce, and brown sugar in a small pot. Bring the mixture to a simmer and simmer for 4–5 minutes. Remove from the heat and let it cool slightly.

4. 4

   Rinse some of the salt from the vegetables, then squeeze out as much remaining water as possible. Transfer them to a container with the kombu and pour the brine over the top.

5. 5

   Let the fukujinzuke cool at room temperature for 30–60 minutes, then cover and refrigerate for at least 6 hours before using; longer marinating is better.

6. 6

   Melt the plant-based butter in a small saucepan over medium-low heat.

7. 7

   Add the curry powder, garam masala, ground cloves, and gluten-free flour to the melted butter. Whisk well and cook for 12–15 minutes, stirring frequently, until the roux thickens and turns dark brown. Remove from the heat.

8. 8

   Add oil to a medium frying pan to a depth of 1/2–1 inch and heat it to 350°F (175°C).

9. 9

   Cut the pressed tofu to fit the buns if desired, then slice it into four thinner patties.

10. 10

    Set out one bowl with 1/3 cup cornstarch. In a second bowl, combine the gluten-free panko with 1/2 teaspoon salt and 1/4 teaspoon pepper.

11. 11

    Generously season both sides of the tofu with additional salt and pepper. Dredge each piece in the cornstarch.

12. 12

    Add the soy milk to the bowl with the remaining cornstarch, using 1–2 tablespoons additional cornstarch if needed to thicken the wet coating.

13. 13

    Dip each cornstarch-coated tofu slice in the wet mixture, then coat it with the seasoned panko.

14. 14

    Fry the breaded tofu cutlets in the hot oil, working in batches if needed, until golden on each side. Transfer them to a cooling rack to help retain their crispness. The author also recommends double-frying for extra crispness.

15. 15

    Dice the onion. Peel, core, and chop the apple.

16. 16

    Spritz or drizzle a medium saucepan with oil and heat it over medium heat. Add the onion and cook until it begins to brown.

17. 17

    Transfer the browned onion to a blender. Add the broth, apple, preserves, and tamari, then blend until smooth.

18. 18

    Return the blended mixture to the saucepan and bring it to a boil. Reduce the heat to low.

19. 19

    Gradually add the prepared curry roux, using a sieve if available to prevent lumps. Cook, stirring often, until thickened and the flavors are well developed. Season with salt as needed.

20. 20

    Julienne or shred the cabbage for serving.

21. 21

    Steam the buns in the microwave or a steamer pot while heating a pan over medium heat with a spritz of oil.

22. 22

    Place the buns in the pan and toast for 1–2 minutes. Spritz the tops with oil, add furikake, then flip and toast for about another minute.

23. 23

    Place the toasted buns on plates. Add shredded cabbage, crispy tofu katsu, a ladle of curry, and the fukujinzuke. Serve and enjoy.

Notes

The fukujinzuke needs at least 6 hours to marinate (longer is better). The author suggests double-frying the tofu for extra crispness. The source does not specify how long to cook the curry after adding the roux, or the number of buns and cabbage needed; adjust those to the number of servings.

Nutrition per serving

• main
• sandwich
• vegan
• gluten-free
• fried
• Japanese-inspired