1. Split the avocado in half. Remove and discard the pit.
2. Scoop out 4 oz. of avocado flesh and transfer to a food processor.
3. Process the avocado into a smooth purée and add the lime juice to prevent oxidization.
4. Season with salt and pepper.
5. Remove the avocado purée from the food processor bowl and transfer onto a piece of film wrap.
6. Fold the film wrap over the avocado in half and form a 4″ x 4″ square.
7. Place the wrapped avocado square in the freezer until frozen and firm to the touch.
8. Remove from the freezer and remove the film wrap.
9. Place the frozen avocado square through a standard breading procedure (flour, egg wash, and panko breadcrumbs) separately in small shallow pans.
10. Place the avocado square in the flour and coat all surfaces, shaking off any excess flour. Place the square into the egg wash and coat all surfaces. Then place the square into the breadcrumbs and firmly press down. Scoop breadcrumbs surrounding the avocado and place on top of it to cover, pressing the breadcrumbs so they adhere.
11. Place the avocado square on a sheet tray lined with parchment and place in the freezer to fry to order.
To prepare a la carte:
1. Fry the avocado katsu in a 350°F fryer for about 2 minutes or until golden-brown. Remove with tongs, season with the togarashi seasoning and place on a quarter sheet tray lined with a roasting rack and let rest for 2-3 minutes before cutting.
2. While the avocado is resting, lay the two bread slices side by side on a cutting board.
3. Spread the sriracha mayo evenly over one side of one slice.
4. Spread the yuzu marmalade and evenly on the second slice.
5. Add the avocado katsu on top of marmalade.
6. Place the slice of bread with the mayo on top of the avocado square to form a sando, but do not press the top and bottom together.
7. Cut the crust edges from the sandwich, wiping your knife off between cuts to keep the white bread clean.
8. Once, the crusts are removed, cut the sando into thirds as equally as possible and turn each piece on its side to expose the cut side and its filling.
9. Sauce each rectangle katsu with a line of the sriracha mayo to the left of the exposed avocado cut and garnish with a mircroplaned cured egg yolk.
10. Serve immediately.
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