RECIPE / RALPH SCHELLING

Aubergine katsu-sando

In the last in our sandwich series we turn to a riff on a Japanese classic. “I had my best sando at the Konbi restaurant in Los Angeles,” says Swiss chef Ralph Schelling. “The chef Akira Akuto is a colleague of mine and my recipe is a simpler version of it.” You can also combine mayonnaise with the tonkatsu sauce or peel the aubergine before cooking, as you prefer. For a neater look you can trim off the crusts. These sandwiches are best served lukewarm.

• Ingredients: Serves 4
• 1 medium aubergine (about 350g)
• 60g plain white flour
• 10g cornflour, plus a little more for dusting
• 1 tsp baking powder
• 150g cold water
• Breadcrumbs (Japanese panko are best)
• Salt
• ¼ Chinese cabbage, finely chopped
• 1 tbsp rice vinegar
• 8 slices of thick white bread
• 1 tbsp wholegrain mustard
• Tonkatsu sauce to serve (the Bull-dog brand is widely available in Asian supermarkets)

• Method:
• 1. Cut the aubergine into 3mm slices.
• 2. Mix the cornflour, plain white flour, baking powder and water to make a batter.
• 3. Dust the aubergine slices with cornflour then dip them into the batter. Wipe off the excess, coat with breadcrumbs and fry in a hot pan with oil for 2-3 minutes on each side until golden brown. Take out, place on a kitchen towel to soak up the excess oil, then allow to cool and add a little salt.
• 4. Add the Chinese cabbage to a bowl and mix with rice vinegar to marinate.
• 5. Toast the white bread lightly and spread one side of four of the slices with the mustard.
• 6. Add the cabbage, sauce and aubergine, and cover with the other slice. Press down lightly and cut in half.