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  • PLT Sandwich

    Ingredients

    Prepared Pork Belly or Slab Bacon

    • Ingredients
      Amount
    • Pork belly or slab bacon, 6-8" long pieces, sliced 1/4 inch thick
      2 each

    Tempura Panko Breading

    • Ingredients
      Amount
    • Kikkoman® Panko Japanese Style Toasted Breadcrumbs
      2 cups
    • Potato chips, crushed
      1 cup
    • Kikkoman® Japanese Style Tempura Batter Mix
      3 cups prepared

    • Ingredients
      Amount
    • Vegetable oil (for frying)
      as needed

    • Ingredients
      Amount
    • Brioche bread, 2 slices per sandwich
      2 each
    • Butter, softened
      2 Tablespoons
    • Sesame seeds
      2 teaspoons
    • Kikkoman® Wasabi Sauce
      2-3 ounces per sandwich

    Sandwich Fixings:

    • Ingredients
      Amount
    • Iceberg lettuce, shredded
      1 cup
    • Tomatoes, thick slices
      2 each
    • Kikkoman® Wasabi Sauce
      as needed

    Method

    For the Prepared Pork Belly or Slab Bacon:

    1. Using a deli slicer, slice the pork belly or slab bacon into 1/4-inch long pieces.

    For the Tempura Panko Breading:

    1. Place the Kikkoman® Panko Japanese Style Toasted Breadcrumbs and crushed potato chips into a food processor and blend until both are semi-fine and well combined.
    2. Transfer the potato chip panko mixture into a 2 1/2-inch deep hotel pan. In a medium size bowl, prepare the Kikkoman® Tempura Mix according to the package instructions, whisking to eliminate any lumps.
    3. Dip the pork belly/ bacon in the prepared tempura batter, then dredge in the potato chip- panko mixture. Press slices gently to ensure the panko sticks to the tempura batter.
    4. Arrange the slices in a single layer on parchment lined sheet pans and refrigerate if frying immediately or freeze if producing a large batch size for later.
    5. Fry the bacon/belly slices to order until crispy and deep golden brown.

    To Assemble:

    1. Spread the softened butter on both sides of the brioche bun. Sprinkle sesame seeds onto the buttered slices and press gently to set them in the butter.
    2. Griddle the bread to warm and toast lightly. Drizzle a generous amount of wasabi sauce on each slice of bread. On one side arrange both slices of pork belly/ bacon on a slight bias leaving a slight gap between the slices.
    3. Arrange a tomato slice on top of the pork belly/ bacon and top with a generous amount of shredded iceberg lettuce. Drizzle more wasabi sauce over the lettuce. Place a second slice of brioche on top and cut the sandwich in half.