Katsudon is one of the favourite dishes in Japan, schnitzel on rice. Here NZ venison nestles lovingly in the marinade wrapped in its crispy blanket. Served with tramezzini, a blackcurrant mayonnaise and fresh coleslaw, it's a real treat.
Ingredients
Servings
- 50 g frozen blackcurrants
- 1 large egg at room temperature
- 1 Tbsp Dijon mustard
- 0.75 cup neutral flavoured oil
- 1 tsp lemon juice (optional)
- COLESLAW -------------------------------
- Cabbage
- Salt
- sugar
- caraway seeds
- KATSU ------------------------------------
- 600 g venison sliced in
- 0.5 cup all-purpose flour
- 2 eggs
- 1 cup panko breadcrumbs
- 0.25 cup oil
- MARINADE -------------------------------
- 0.5 Tbsp French mustard
- 3 Tbsp soy sauce (low salt content)
- 1 Tbsp sake
- 0.25 Tbsp mirin
- pinch garlic, finely grated
- 1 Tbsp ginger, grated
- 1 Tbsp honey
- 3 Tbsp water
- MAYONNAISE ----------------------------
Servings
- 50 g frozen blackcurrants
- 1 large egg at room temperature
- 1 Tbsp Dijon mustard
- 0.75 cup neutral flavoured oil
- 1 tsp lemon juice (optional)
- COLESLAW -------------------------------
- Cabbage
- Salt
- sugar
- caraway seeds
- KATSU ------------------------------------
- 600 g venison sliced in
- 0.5 cup all-purpose flour
- 2 eggs
- 1 cup panko breadcrumbs
- 0.25 cup oil
- MARINADE -------------------------------
- 0.5 Tbsp French mustard
- 3 Tbsp soy sauce (low salt content)
- 1 Tbsp sake
- 0.25 Tbsp mirin
- pinch garlic, finely grated
- 1 Tbsp ginger, grated
- 1 Tbsp honey
- 3 Tbsp water
- MAYONNAISE ----------------------------
Marinade
Mix all the ingredients for the marinade together in a bowl.
Katsu
Place the venison slices in the marinade mixture for about 10 minutes.
Place the flour, egg and panko crumbs into separate shallow dishes. Coat the venison in flour, shaking off any excess. Dip it into the egg then press into the panko crumbs until well coated on both sides. Set aside for frying.
Mayonnaise
Combine egg yolk, blackcurrant, sugar, vinegar, mustard, and salt in a medium bowl. Whisk until blended, about 30 seconds.
Using a 1/4 teaspoon and whisking constantly, add 1/4 cup oil to the yolk mixture, a few drops at a time, about 4 minutes.
Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes.
Coleslaw
Cut the cabbage in fine stripes, sprinkle the salt, sugar, caraway seeds and vinegar on the cabbage and rub it in with your hands.
Finishing
Heat 1/4 inch of oil in a large skillet over medium-high heat. Place schnitzel in the hot oil and cook until golden brown.
To serve
Put mayonnaise, coleslaw and schnitzel between two tramezzini slices and cut through the middle.
Here are some tips to help with this recipe
What venison cut is best to use for this recipe?
Try medallions or tenderloin.
What neutral oil is recommended?
Grapeseed, sunflower or canola.
