Chefs' Recipes

Bar Lune’s katsu sando

Having friends over? These little sandwiches from Adelaide's Bar Lune will delight.

Photo: Chris Court

Chris Court
4
30M
35M
1H 5M

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
Bulldog sauce

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.

Related stories