Japan is in Vienna – at least a little bit. Twelve years ago, Tobias Müller, Sandra Jedliczka, Eduard and Nicole Diman opened their restaurant “Mochi”. Contrary to what the name suggests, what is cooked there is not just stuffed glutinous rice balls, but also fusion cuisine – traditionally Japanese, but with influences from all over the world. And it’s so successful that four more restaurants and a cooking workshop have now been added.
“We love it when there is a promising crunch and crackle between our teeth, a stimulating crackle and crackle,” say the four in the foreword to their new book “Crispy
With a little practice, the “Katsu Sando” can be made quickly and is therefore also great as a snack.
ingredients for 4 persons
1⁄4 white cabbage4 wasabi leaves (alternatively rocket)80 g Japanese mayonnaise20 g coarse Dijon senfenough oil for deep-frying400 g rack of porkFleur de SelBlack pepper from the millWheat flour for turning2 eggs200 g pankoShichimi Togarashifor seasoning (also known as Nanami Tōgarash)8 slices of brioche, toast bread or milk rollsLight butter for frying 100g Tonkatsu sauce
This is how the snack is made
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