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NOPAL KATSU SANDO
Nopal Katsu Sando with salsa macha mayo!
4 servings
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Nopal Katsu
3 trimmed Nopal (cactus) paddles
kosher salt, to taste
1 cup all purpose flour
2 eggs, beaten
1 ½ cups Panko breadcrumbs
neutral oil, for frying
For the Salsa Macha Mayo
4 cloves garlic
6 chiles de árbol
2 dried Guajillo chiles
2 dried Pasilla chiles
¼ cup peanuts
2 tbsp sesame seeds
½ cup neutral oil
kosher salt, to taste
½ cup mayonnaise
For the Slaw
1 cup shredded purple cabbage
1 lime, juiced or
2 tbsp lime juice
2 tbsp chopped cilantro
pinch of salt
For the Assembly
soft milk bread or Shokupan
Optional: thin layer of butter, pickled red onion, or hot sauce
TOOLS
Babish measuring cups and spoons set
Babish Chef’s knife
Babish cutting board
paper towels
Babish tiny whisk
Babish mixing bowl
rubber spatula
Babish saucepan
Babish tongs set
wide, shallow bowls
wire rack
rimmed baking sheet
food processor
instant read thermometer
oven or toaster
DIRECTIONS
1.
For the Nopal Katsu
1.
Generously salt the trimmed Nopal paddle and let them cure for 1-12 hours, depending on your slime preference.
3 trimmed Nopal (cactus) paddles
kosher salt, to taste
2.
Rinse thoroughly and pat dry.
3 trimmed Nopal (cactus) paddles
paper towels
3.
For the Salsa Macha Mayo
1.
In a small saucepan, heat oil and lightly fry garlic until golden.
½ cup neutral oil
4 cloves garlic
Babish saucepan
Babish measuring cups and spoons set
Babish Chef’s knife
Babish cutting board
2.
Add dried chilies, peanuts, and sesame seeds, and cook until fragrant. Don’t let the chilies burn!
6 chiles de árbol
2 dried Guajillo chiles
2 dried Pasilla chiles
¼ cup peanuts
2 tbsp sesame seeds
Babish saucepan
rubber spatula
3.
Transfer to a blender or food processor blend into a thick, chunky chili crisp.
For the Salsa Macha Mayo
food processor
4.
Combine half of the mixture with mayo, and save the rest for later.
½ cup mayonnaise
rubber spatula
Babish mixing bowl
5.
For the Slaw
1.
Mix purple cabbage with lime juice, chopped cilantro, and a pinch of salt.
1 cup shredded purple cabbage
2 tbsp lime juice
2 tbsp chopped cilantro
pinch of salt
Babish mixing bowl
Babish Chef’s knife
Babish cutting board
rubber spatula
Babish measuring cups and spoons set
2.
For the Assembly
1.
Set up your breading station in 3 separate wide, shallow bowls, one bowl with all-purpose flour, one bowl with 2 beaten eggs, a pinch of salt and a splash of water, and the last bowl with Panko breadcrumbs.
1 cup all purpose flour
2 eggs, beaten
pinch of salt
1 ½ cups Panko breadcrumbs
wide, shallow bowls
Babish measuring cups and spoons set
Babish tiny whisk
2.
Dredge the cured Nopal paddles in flour then dip in the beaten egg, and generously coat in panko.
3 trimmed Nopal (cactus) paddles
1 cup all purpose flour
2 eggs, beaten
1 ½ cups Panko breadcrumbs
3.
Shallow fry in neutral oil at 350°F, about 2-3 minutes per side.
neutral oil, for frying
instant read thermometer
4.
Drain on a wire cooling rack set over a rimmed baking sheet.
For the Nopal Katsu
wire rack
rimmed baking sheet
5.
Toast the milk bread, then slather each side with the Salsa Macha Mayo, add a bed of Slaw, and finally top with the crispy Nopal cutlet. Crown with a final slice of toasted milk bread.
soft milk bread or Shokupan
For the Salsa Macha Mayo
For the Slaw
For the Nopal Katsu
oven or toaster
6.
Serve immediately.
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