Katsu Curry Sandwich

Ingredients

• 8 oz Japanese or Persian cucumbers (Thinly and uniformly sliced)
• 8 oz Eggplant (Thinly and uniformly sliced)
• 16 oz Daikon radish (Thinly and uniformly sliced)
• 2 tbsp Kosher salt (For salting the vegetables)
• 1 tbsp Fresh ginger (Minced; about a 2-inch knob)
• 0.25 cup Tamari (Divided between the fukujinzuke and curry)
• 0.25 cup Coconut aminos (For the fukujinzuke brine)
• 0.25 cup Mirin (For the fukujinzuke brine)
• 0.25 cup Rice vinegar (For the fukujinzuke brine)
• 0.25 cup Vegan fish sauce (For the fukujinzuke brine)
• 3 tbsp Brown sugar (For the fukujinzuke brine)
• 1 sheet Kombu (For the fukujinzuke container)
• 1 tbsp Curry powder (For the curry roux)
• 0.5 tbsp Garam masala (For the curry roux)
• 0.125 tsp Ground cloves (For the curry roux)
• 2 tbsp Plant-based butter (For the curry roux)
• 2 tbsp All-purpose gluten-free flour (For the curry roux)
• 16 oz Extra-firm tofu (Pressed, then cut into four thinner patties)
• 0.333 cup Cornstarch (For dredging the tofu)
• 0.5 cup Soy milk (Or another plant milk; used for the wet coating)
• 1 cup Gluten-free panko (For coating the tofu)
• 0.5 tsp Salt (For the panko coating, plus additional salt to taste)
• 0.25 tsp Black pepper (For the panko coating, plus additional pepper to taste)
• Oil (For frying the tofu and heating/toasting the buns)
• 0.5 medium Yellow onion (Diced)
• 1 large Fuji apple (Peeled, cored, and chopped)
• 2 cups No-chicken or vegetable broth (For the Japanese curry)
• 1 tbsp Peach or apricot preserves (For the Japanese curry)
• Cabbage (Julienned, for serving)
• 4 Gluten-free buns (For serving)
• Furikake seasoning (For topping the toasted buns)

Steps

1. 1

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

2. 2

   Combine the sliced vegetables with the 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 minced ginger, tamari, coconut aminos, mirin, rice vinegar, vegan fish sauce, brown sugar, and kombu in a small pot. Bring the mixture to a simmer and simmer for 4–5 minutes.

4. 4

   Remove the brine from the heat and allow it to cool slightly.

5. 5

   Rinse some of the salt from the vegetables. Use your hands to squeeze out as much remaining water as possible, then transfer the vegetables to a container with the sheet of kombu. Pour the brine over the vegetables.

6. 6

   Let the fukujinzuke cool at room temperature for 30–60 minutes. Cover and refrigerate for at least 6 hours before using; a longer marinade is preferred.

7. 7

   Make the curry roux by melting the plant-based butter in a small saucepan over medium-low heat.

8. 8

   Once the butter has melted, add the curry powder, garam masala, ground cloves, and gluten-free flour. Whisk well.

9. 9

   Continue cooking the roux for 12–15 minutes, stirring frequently, until it is thickened and dark brown. Remove from the heat.

10. 10

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

11. 11

    Pour 1/2–1 inch of oil into a medium frying pan and heat it to 350°F.

12. 12

    Set up a 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.

13. 13

    Generously season both sides of each tofu slice with additional salt and pepper.

14. 14

    Dredge each tofu slice in the cornstarch.

15. 15

    Add the soy milk to the bowl containing the cornstarch. Add another 1–2 tablespoons cornstarch to thicken the wet mixture if necessary, then dip each tofu slice into it.

16. 16

    Immediately coat each tofu slice in the seasoned panko.

17. 17

    Add the breaded tofu cutlets to the hot oil, working in batches if needed. Fry until golden on each side, then transfer the cutlets to a cooling rack to retain their crispness. Double-fry them if desired for especially crisp, golden-brown results.

18. 18

    Dice the onion and peel, core, and chop the Fuji apple.

19. 19

    Spritz or drizzle a medium saucepan with oil and heat over medium heat. Add the onion and cook until browned.

20. 20

    Transfer the browned onion to a blender. Add the broth, chopped apple, peach or apricot preserves, and tamari. Blend until smooth, then return the mixture to the saucepan and bring it to a boil.

21. 21

    Reduce the heat to low. Slowly add the prepared curry roux, using a sieve if available to prevent lumps.

22. 22

    Continue cooking the curry, stirring often, until thickened and the flavors are well developed. Add salt to taste.

23. 23

    Julienne the cabbage for serving.

24. 24

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

25. 25

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

26. 26

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

Notes

The fukujinzuke must marinate for at least 6 hours before use, and longer is preferred. The source does not specify an exact quantity of frying oil, cabbage, or furikake. The curry roux and fukujinzuke can be prepared ahead. Double-frying the tofu is suggested for maximum crispness.

Nutrition per serving

• main
• sandwich
• vegan
• vegetarian
• gluten-free
• deep-fried
• crispy
• make-ahead