Sturgeon Katsu Sando

How we make it

1. Cure the fillet in shio koji for 3-4 hours.

2. Coat in egg, then panko seasoned with salt and togarashi.

3. Fry at 300-320 F until golden and crispy.

4. Make a quick Japanese curry from a frozen veggie medley and a curry cube.

5. Top with the curry, spicy mayo, bonito flake and Japanese bbq sauce.

Recipe card drafted from our video. Exact amounts and timing are in the video.