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Katsu Sando #homecooking

Katsu Sando #homecooking
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  • Katsu Sando #homecooking

    Post #1 - November 13th, 2018, 8:28 pm
    Post #1 - November 13th, 2018, 8:28 pm Post #1 - November 13th, 2018, 8:28 pm
    Had a delicious egg salad sandwich at Tous Les Jours Glenview yesterday, which got me thinking about a Tonkatsu sandwich, aka Katsu Sando, so I made one. :) #homecooking

    KatsuSandoP1.jpg Katsu Sando

    KatsuSandoP4.jpg Katsu Sando

    KatsuSandoP3.jpg Katsu Sando

    KatsuSandoP2.jpg Katsu Sando
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #2 - November 15th, 2018, 8:06 am
    Post #2 - November 15th, 2018, 8:06 am Post #2 - November 15th, 2018, 8:06 am
    Tous le Jours milk bread makes terrific french toast!

    FrenchToastP1.jpg French Toast
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #3 - November 15th, 2018, 1:12 pm
    Post #3 - November 15th, 2018, 1:12 pm Post #3 - November 15th, 2018, 1:12 pm
    You know that sandwich looks awesome (not that I'm surprised).
    I find the pastrami to be the most sensual of all the salted, cured meats. (Seinfeld)

    Twitter: brbinchicago
  • Post #4 - November 17th, 2018, 11:18 am
    Post #4 - November 17th, 2018, 11:18 am Post #4 - November 17th, 2018, 11:18 am
    EggSaladPost1.jpg First go at Japanese egg sandwich on milk bread C+ Tasted good but loose with too much liquid. #homecooking
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #5 - November 30th, 2018, 2:38 pm
    Post #5 - November 30th, 2018, 2:38 pm Post #5 - November 30th, 2018, 2:38 pm
    Bumping up my Japanese Sando game w/20-minute press #homecooking

    KSP3.jpg Japanese Sando

    KSP2.jpg Japanese Sando

    KSP1.jpg Japanese Sando
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #6 - December 2nd, 2018, 8:10 am
    Post #6 - December 2nd, 2018, 8:10 am Post #6 - December 2nd, 2018, 8:10 am
    Gary,

    I love it when you post on something I have never heard of and I need to go bumping around the web to find out about it. I gather that the biggest difference in various recipes is the sauce.
  • Post #7 - December 2nd, 2018, 10:11 am
    Post #7 - December 2nd, 2018, 10:11 am Post #7 - December 2nd, 2018, 10:11 am
    lougord99 wrote: I gather that the biggest difference in various recipes is the sauce.
    Seems to me its more about the bread, fluffy soft crust-off white bread, and construction of the sandwich. Many of the Sando type sandwiches are almost art in the way they are put together and the ingredient combinations, of which I have only scratched the surface, veer into directions not typically found here, whipped cream and fruit for example.

    Either way, its fun, and who doesn't like sandwiches. :)

    Speaking of sandwiches, fun and obsession, the Sandwich Tribunal is loads of fun. One of the principal participants is LTHer JimTheBeerGuy.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #8 - December 3rd, 2018, 11:42 am
    Post #8 - December 3rd, 2018, 11:42 am Post #8 - December 3rd, 2018, 11:42 am
    G Wiv wrote:Either way, its fun, and who doesn't like sandwiches. :)

    Speaking of sandwiches, fun and obsession, the Sandwich Tribunal is loads of fun. One of the principal participants is LTHer JimTheBeerGuy.


    Hi Gary! Thanks for thinking of me. Funny you should mention the Japanese furutsu sando, I did a brief write-up of them a while back, as well as katsu sando.

    Image

    Image

    My pork chops may have been just a bit on the thick side for this sandwich.

    I still have a bottle of Bulldog brand tonkatsu sauce in my fridge. It makes an excellent condiment for a breakfast sandwich I think, sort of like HP sauce.
    Ronnie said I should probably tell you guys about my website so

    Hey I have a website.
    http://www.sandwichtribunal.com
  • Post #9 - December 13th, 2018, 4:47 pm
    Post #9 - December 13th, 2018, 4:47 pm Post #9 - December 13th, 2018, 4:47 pm
    JimTheBeerGuy wrote:Hi Gary! Thanks for thinking of me.
    JimTheBeerGuy is really upping his game, and his game was strong to begin with! He made every component of the most recent entry from scratch, and it looks Delicious
    London's Salt Beef Beigel.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #10 - December 13th, 2018, 8:42 pm
    Post #10 - December 13th, 2018, 8:42 pm Post #10 - December 13th, 2018, 8:42 pm
    G Wiv wrote:
    JimTheBeerGuy wrote:Hi Gary! Thanks for thinking of me.
    JimTheBeerGuy is really upping his game, and his game was strong to begin with! He made every component of the most recent entry from scratch, and it looks Delicious
    London's Salt Beef Beigel.

    Recently visited a friend of mine in London who lived very close to Brick Lane Beigel Bake. Let's just say I visited a few times . . . although worth noting that their beigels are fluffier/softer than what we know as great bagels - not a criticism.
    I find the pastrami to be the most sensual of all the salted, cured meats. (Seinfeld)

    Twitter: brbinchicago

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