Avocado Toast Tonkatsu
YieldMakes 1 8-oz. serving.
- 4 oz. Avocado
- 1 ct. Markon Limes, juiced
- to taste Kosher Salt
- to taste Trade East Ground Black Pepper
- 1 oz. GFS Flour
- 1 ct. Gordon Choice Grade A Large Eggs
- 1 oz. GFS Panko Breadcrumbs
- ¼ tsp. Shichimi Togarashi Spice Blend
- 1 oz. Recipe: Kewpie Sriracha Mayo
- 2 lb. Kewpie Mayonnaise
- 4 oz. Sriracha Chili Sauce
- 1 oz. Unseasoned Rice Wine Vinegar
- 1 oz. Recipe: Yuzu Marmalade
- ½ gal. Water
- 6 ct. Markon California Fancy Lemons
- 9 oz. Lemon Juice
- 8½ oz. Lemon Zest
- 1 ct. Cheesecloth
- 1 ct. Twine
- 4 lb. GFS Granulated Sugar
- 4 oz. Yuzu Juice
- ½ oz. Kosher Salt
- ½ ct. Recipe: Cured Egg Yolk
- 12 lb. Coarse Kosher Salt
- 12 lb. GFS Granulated Sugar
- 84 ct. Gordon Choice Grade A Large Eggs
- 2 slices GFS Whole Wheat Pullman Bread
Recipe: Kewpie Sriracha Mayo
1. In a stainless steel bowl, whisk together all ingredients until fully combined and streak free.
2. Season with salt and pepper, if desired.
3. Transfer to squeeze bottles or deli containers and store under refrigeration.
Recipe: Yuzu Marmalade
1. In a large, nonreactive saucepot or rondeau, bring the water to a boil.
2. Blanch the lemons for 15 seconds to loosen their skins and activate the oils.
3. Remove the lemons and cool. Reserve the water under refrigeration to cool slightly for step #12.
4. Cut the lemons lengthwise into eighths.
5. Using a flexible paring knife, remove the lemon skins and reserve the fruit/segments and skins separately.
6. With the skins flat against a cutting board flesh-side up, use a paring knife to remove as much of the white pith as possible while keeping the skins whole. Discard the pith fine julienne the lemon skins.
7. With the remainder of fruit flesh segments, removing any excessive pith and discard. Note: Save all the seeds and the membranes surrounding the fruit segments.
8. Juice the lemons, saving the pulp, membranes and seeds.
9. Cut a 12" x 12" piece of cheesecloth and lay flat on a prep table.
10. Place the lemon pulp, seeds and membranes on it.
11. Roll up the cheesecloth tightly to encapsulate the lemon byproduct. Tie both ends separately with butcher’s twine and fasten an additional tie around the center of the sachet ensuring that the contents are secure.
12. In the pot with the cooled lemon water, submerge the sachet. Add the reserved lemon zest and juice. Stir to evenly disperse in the water/lemon juice.
13. Leave the pot out covered with film wrap overnight at room temperature. This will soften the seeds and extract the natural pectin to bind the marmalade.
14. The next day, remove the film wrap and bring the pot to a boil.
15. Reduce the heat to a gentle simmer and allow the liquid to reduce by half (roughly 1 qt.). Temporarily remove the pot from the heat and use tongs to remove the sachet. Place the sachet inside a strainer, keeping the strainer over the sauce pot. Press the sachet with the tongs to extract as much pectin as possible into the reduced liquid. Do this until all the liquid has been pressed from the sachet, then discard the sachet.
16. Off the heat, while the liquid in the pot is still warm, add the sugar, whisking constantly to dissolve.
17. Add the yuzu juice and salt to the pot and bring the contents back to a boil whisking constantly.
18. Reduce the heat and allow the marmalade to simmer for 15 minutes, stirring frequently.
19. Remove the pot from the stove and pour the contents into a full-sized hotel pan. Use a spatula to scrape all ingredients from the pot.
20. Place the hotel pan under refrigeration to cool and set the marmalade.
21. Once set, transfer to desired storage containers with fitted lids and reserve.
Recipe: Cured Egg Yolk
1. In a large stainless steel bowl whisk together the sugar and salt to combine.
2. In three full hotel pans, spread four pounds of the sugar and salt mixture per pan evenly.
3. Using a dry shell egg as a tool, make four rows of seven divots in the salt and sugar mixture. The 28 divots will hold the egg yolks.
4. Crack an egg and separate the yolk. (Save whites for other recipes.) Be sure to remove the connecting chalaza from each yolkl.
5. Gently place the egg yolks in the divot.
6. Cover each hotel pan of yolks with an additional 4 lb. of the sugar and salt mixture. Then wrap loosely with film.
7. Cure for at least 4 days under refrigeration.
8. Gently remove cured yolks from mixture
9. Using a pastry brush, gently remove the excess salt and sugar from each yolk.
10. Gently dunk the yolk in a bowl of cold water to remove the rest of the salt and sugar mixture.
11. Place on a wire roasting rack inside a sheet tray and allow to air dry under refrigeration.
12. Depending on the desired firmness of the yolk, dehydrate for 2-3 hours at 140°F to finish.
13. Use in recipes by zesting the yolk with a microplane as a finishing garnish.
1. Split the avocado in half. Remove and discard the pit.
2. Scoop out 4 oz. of avocado flesh and transfer to a food processor.
3. Process the avocado into a smooth purée and add the lime juice to prevent oxidization.
4. Season with salt and pepper.
5. Remove the avocado purée from the food processor bowl and transfer onto a piece of film wrap.
6. Fold the film wrap over the avocado in half and form a 4" x 4" square.
7. Place the wrapped avocado square in the freezer until frozen and firm to the touch.
8. Remove from the freezer and remove the film wrap.
9. Place the frozen avocado square through a standard breading procedure (flour, egg wash, and panko breadcrumbs) separately in small shallow pans.
10. Place the avocado square in the flour and coat all surfaces, shaking off any excess flour. Place the square into the egg wash and coat all surfaces. Then place the square into the breadcrumbs and firmly press down. Scoop breadcrumbs surrounding the avocado and place on top of it to cover, pressing the breadcrumbs so they adhere.
11. Place the avocado square on a sheet tray lined with parchment and place in the freezer to fry to order.
To prepare a la carte:
1. Fry the avocado katsu in a 350°F fryer for about 2 minutes or until golden-brown. Remove with tongs, season with the togarashi seasoning and place on a quarter sheet tray lined with a roasting rack and let rest for 2-3 minutes before cutting.
2. While the avocado is resting, lay the two bread slices side by side on a cutting board.
3. Spread the sriracha mayo evenly over one side of one slice.
4. Spread the yuzu marmalade and evenly on the second slice.
5. Add the avocado katsu on top of marmalade.
6. Place the slice of bread with the mayo on top of the avocado square to form a sando, but do not press the top and bottom together.
7. Cut the crust edges from the sandwich, wiping your knife off between cuts to keep the white bread clean.
8. Once, the crusts are removed, cut the sando into thirds as equally as possible and turn each piece on its side to expose the cut side and its filling.
9. Sauce each rectangle katsu with a line of the sriracha mayo to the left of the exposed avocado cut and garnish with a mircroplaned cured egg yolk.
10. Serve immediately.