Continuing my short series on great tasting bacon sandwich recipes, we have recipe No. 2 - The Ninja. This was inspired by some new Japanese ingredients that we have, Tonkatsu Sauce and Kewpie Japanese Mayonnasie, and a twist on the classic BLT.
Tonkatsu actually refers to a breadcrumbed and fried pork fillet. The dish was created in the 19th century as Western food cultures started to become popular in Japan (Italians call it Milanese, the Germans call it Schnitzel). As with many things, the Japanese put their own spin on things and created a delicious sauce to serve with it. Made from cooking various fruits and vegetables including tomatoes, prunes, celery, carrots and onions and a host of different spices, it's a sweet and slightly sour brown sauce - ideal for a bacon sarnie.
Japanese mayo is another Western idea, adopted by Japan, with their own twist. It's like French Mayo, but the key flavours have been accentuated. Using only egg yolks in the manufacture, it has a richer flavour and with special brewed vinegar, it's sharper. Mayonnaise is a condiment designed to enhance the flavour of what you're eating, Japanese mayo does this in spades.
So, as with my first bacon sandwich recipe, I'm using delicious Village Baking Co Sourdough bread, toasted on both sides.
Recipe No. 2 - The Ninja
2 x Slices of Sourdough Bread, toasted
4 x Rashers of Bacon (Back or Streaky, it's your choice)
A good slathering of butter
A good squirt of Kewpie Japanese Mayo
A good squirt of Bulldog Tonkatsu Sauce
1 x Fresh Tomato, sliced thinly
A few lettuce leaves
1. Grill the bacon to your liking and toast the bread
2. Butter the toast and then squirt on the Japanese mayo and tonkatsu sauce onto both sides of the bread. The flippy spout on the mayo and tonkatsu sauce allows you to make a pleasing chefy zig-zag pattern on the toast (well it pleases me!).
3. Arrange the sliced tomato on one side of toast and lay the bacon on top.
4. Place a few lettuce leaves on the bacon and close the sandwich over with the second slice of toast. Enjoy.
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The beauty of making a paella - NO STIRRING! Get it on and go and do something else, the results are stunning. There are so many variations of this Catalan classic and (just like a risotto) there are so many different ingredients that you can use. When by the coast, fish and shellfish rule, the further inland, chicken, rabbit, sausage are the key. To make a good paella, there are a few things that you need to get right, the rest will take care of itself.
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