Eggplant Katsu Sandwich with Gochu Mayo & Zucchini Pickles by Chef Zosia Orkisz

A crispy, saucy, umami-packed sandwich featuring our GOOD FAT Gochu Mayo.

Here’s How!
Ingredients

For the confit tomatoes

  • A handful of small ripe tomatoes (mixed colours if you like)

  • Olive oil

  • Pinch of sugar

  • Pinch of salt

For the quick zucchini pickles

  • 1 medium zucchini, sliced lengthways into thin ribbons

  • Pinch of salt + pinch of sugar (for wilting)

  • ½ cup vinegar (rice vinegar or white wine vinegar works best)

  • ½ cup water

  • ½ tsp coriander seeds

  • ½ tsp dill seeds (or dried dill is fine)

  • ½ tsp cumin seeds

  • 1 bay leaf

  • 1 tbsp sugar

  • ½ tsp salt

For the leek Gochu Mayo

For the eggplant

  • 1 medium eggplant, cut into 1cm thick slices

  • Plain flour

  • 2 eggs, beaten

  • Panko breadcrumbs

  • Olive oil, for frying

  • Salt

To assemble

Method

1. Make the confit tomatoes

  1. Preheat oven to 150°C.

  2. Arrange tomatoes on baking tray.

  3. Sprinkle with a pinch of sugar and salt, drizzle with olive oil.

  4. Bake for 30–45 minutes until soft, jammy and slightly caramelised.
    (These bring the juicy, savoury sweetness.)

2. Make the zucchini pickles

  1. Lay out the zucchini ribbons and sprinkle with a pinch of sugar and salt.
    Let sit 10–15 min to draw out liquid.

  2. In a small pot, heat vinegar, water, coriander seed, dill seed, cumin seed, bay leaf, sugar and salt until just boiling.

  3. Pat zucchini dry and place in a heatproof bowl.

  4. Pour the hot pickling liquid over the zucchini.

  5. Let cool. (Can be made ahead — gets better after 1 hour.)

3. Make the leek Gochu Mayo

  1. Finely slice the leek and squeeze gently to soften.

  2. Mix with GOOD FAT Gochu Mayo.
    (This adds texture + gentle allium heat.)

4. Prepare the eggplant katsu

  1. Dust the eggplant slices in flour.

  2. Dip into beaten egg.

  3. Coat generously in panko.

  4. Shallow fry in olive oil over medium heat until golden and crispy on both sides.

  5. Drain on paper towel and sprinkle with salt.

5. Assemble the sandwich

  1. Toast the bread lightly if you like.

  2. Spread leek Gochu Mayo generously on both slices.

  3. Spoon over a layer of jammy confit tomatoes — lightly smash into the bread.

  4. Add a few zucchini pickles.

  5. Place the crispy eggplant katsu on top.

  6. Close the sandwich and gently press.

  7. Slice in half and serve immediately, extra Gochu Mayo on the side.

Serving Notes

  • Also great with crispy chicken or tofu katsu. 

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