Ralph Schelling GmbH
St. Andreas 7
6330 Cham, Switzerland
Mobile +41 79 270 49 51
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Aubergine katsu-sando

In the last in our sandwich series we turn to a riff on a Japanese classic. “I had my best sando at the Konbi restaurant in Los Angeles,” says Swiss chef Ralph Schelling. “The chef Akira Akuto is a colleague of mine and my recipe is a simpler version of it.” You can also combine mayonnaise with the tonkatsu sauce or peel the aubergine before cooking, as you prefer. For a neater look you can trim off the crusts. These sandwiches are best served lukewarm.

  • Ingredients: Serves 4
  • 1 medium aubergine (about 350g)
  • 60g plain white flour
  • 10g cornflour, plus a little more for dusting
  • 1 tsp baking powder
  • 150g cold water
  • Breadcrumbs (Japanese panko are best)
  • Salt
  • ¼ Chinese cabbage, finely chopped
  • 1 tbsp rice vinegar
  • 8 slices of thick white bread
  • 1 tbsp wholegrain mustard
  • Tonkatsu sauce to serve (the Bull-dog brand is widely available in Asian supermarkets)
  • Method:
  • 1. Cut the aubergine into 3mm slices.
  • 2. Mix the cornflour, plain white flour, baking powder and water to make a batter.
  • 3. Dust the aubergine slices with cornflour then dip them into the batter. Wipe off the excess, coat with breadcrumbs and fry in a hot pan with oil for 2-3 minutes on each side until golden brown. Take out, place on a kitchen towel to soak up the excess oil, then allow to cool and add a little salt.
  • 4. Add the Chinese cabbage to a bowl and mix with rice vinegar to marinate.
  • 5. Toast the white bread lightly and spread one side of four of the slices with the mustard.
  • 6. Add the cabbage, sauce and aubergine, and cover with the other slice. Press down lightly and cut in half.


Ralph for Monocle