Use any firm, thick, white-fleshed fish for these delicious sandwiches which are traditionally made with pork schnitzel (tonkatsu). Crumbed prawns or chicken work wonderfully too – it’s really all about that spicy tonkatsu sauce. I like mine quite spicy, and serve extra Japanese mustard on the side, but you can tone it down (or amp it up) depending on your heat preference. Japanese katsu sandos are always made with very soft fluffy bread, this is a sourdough-free zone so if you don’t have a Japanese bakery handy use basic supermarket sliced white bread for your fish katsu sando. Serve a simple miso soup alongside to refresh the palate between spicy bites (see video below) and a medium-bodied white wine with a bit of complexity, like the Cantina Scala Ciro Bianco, 100% Calabrian greco di tufo with stone fruit and honey notes and a long creamy finish.
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