Chicken katsu burger with togarashi & okonomiyaki sauce fries
Crunchy chicken katsu in a burger? With sauce-laden, spiced fries on the side? Form an orderly queue, this is going to be seriously good!
- CourseMain meal
- Prepare15 mins
- Cook20 mins
- Total time35 mins
- 500g pack Japan Menyū Chicken Katsu With Curry Sauce
- 250g frozen Essential French Fries
- 2 brioche burger buns, split
- 140g pack Japan Menyū Cabbage and Edamame Slaw
- 2 tbsp Kenko Mayonnaise
- 2 tsp Cooks’ Ingredients Shichimi Togarashi
- 2 salad onions, thinly sliced
For the okonomiyaki sauce
- 2 tbsp tomato ketchup
- ½ tbsp Worcestershire sauce
- 1 tsp tamari soy sauce
- 1 tsp clear honey
Preheat the oven to 200°C, gas mark 6. Put the chicken pieces onto 1 side of a large baking tray and spread the fries next to them. Cook both for 15-20 minutes, until the chicken is thoroughly cooked, there is no pink meat and the juices run clear.
Combine the okonomiyaki sauce ingredients and set aside. When the chicken and fries are almost ready, toast the cut side of the brioche buns in a dry frying pan over a medium heat. Gently heat the katsu sauce from the chicken pack in a small saucepan.
Remove the chicken and fries from the oven. Build the burgers, first spooning 2 tbsp katsu sauce onto the base of each bun. Top with a piece of chicken, cut in 2 to fit, add a little more katsu sauce and some of the slaw, then sandwich with the top of the buns.
Put the fries onto serving plates and drizzle with okonomiyaki sauce and the mayo. Sprinkle over the shichimi togarashi and salad onions. Serve with any remaining slaw and katsu sauce on the side.
Okonomiyaki is a quick Japanese flour and egg pancake dish, and a great way to use up leftover vegetables. It’s served doused in sauce (as described in the recipe above), and Japanese mayonnaise. Search okonomiyaki on waitrose.com/recipes for some simple ways to make it at home.
Typical values per serving when made using specific products in recipe