Ingredients

The following ingredients have 4 Servings
  • 1 large celeriac, peeled and cut into 4 x 1cm-thick slices, the same size as the bread
  • a drizzle olive oil
  • 50g plain flour, well seasoned
  • 1 egg, beaten
  • 100g panko breadcrumbs
  • for frying vegetable oil
  • 2-3 tbsp buttermilk
  • 1 tbsp rice vinegar
  • celeriac off-cuts, shredded
  • 8 slices white bread, crusts removed
  • 4 tbsp tonkatsu sauce, (see notes below)

Instruction

  • Heat the oven to 190C/fan 170C/gas 5 and line a roasting tray with baking paper. Put the celeriac slices onto the tray, drizzle with a little olive oil, season and cover with foil. Cook in the oven for 25 minutes or until tender to the point of a knife. Cool completely.
  • Put the seasoned flour, beaten egg and panko breadcrumbs into 3 separate, shallow bowls. Toss the celeriac slices first in the flour, shaking off any excess, then in the beaten egg and finally coating well in the breadcrumbs.
  • Mix the buttermilk, vinegar and shredded celeriac in a bowl with some seasoning to make a quick remoulade.
  • Heat 1cm of vegetable oil in a large, deep frying pan until hot, then carefully add the breaded celeriac slices, in batches, and fry for 1-2 minutes on each side or until crisp and golden, then drain on kitchen paper.
  • Put the bread slices onto a large chopping board, spread ½ with the tonkatsu sauce and top with a celeriac steak and remoulade before topping with the remaining bread slices.