Katsu Sando "Diamond" Bites

Instructions

1. 1

   Prepare the tonkatsu-inspired glaze: In a small bowl, whisk together Kewpie mayonnaise, Worcestershire sauce, ketchup, soy sauce, and sugar until well combined. Stir in the truffle oil. Set aside.

   ~5 min
2. 2

   Pat the sea scallops completely dry with paper towels. This is crucial for crispy breading. Trim any tough side muscle if present.

   ~5 min
3. 3

   Set up your breading station: In three shallow dishes, place the all-purpose flour, whisked eggs, and panko breadcrumbs respectively.

4. 4

   Dredge each scallop first in flour, shaking off excess. Then dip in the beaten egg, allowing excess to drip off. Finally, coat generously with panko breadcrumbs, pressing gently to ensure adhesion. Place breaded scallops on a plate.

   ~10 min
5. 5

   Heat about 1 inch of vegetable oil in a frying pan over medium-high heat until it reaches 350°F (175°C).

   ~8 min
6. 6

   Carefully fry the breaded scallops in batches, for about 2-3 minutes per side, or until golden brown and cooked through. Do not overcrowd the pan. Use a slotted spoon to transfer the fried scallops to a wire rack set over a baking sheet lined with parchment paper to drain any excess oil.

   ~10 min
7. 7

   While the scallops are still warm, lightly brush them with a portion of the prepared glaze. This allows the flavors to meld.

   ~2 min
8. 8

   Trim the crusts off the milk bread slices using a knife. Cut each slice into four equal squares.

   ~5 min
9. 9

   Lightly toast the milk bread squares using a kitchen torch or under a broiler for a very short time, just until lightly golden. This adds a slight crispness.

   ~2 min
10. 10

    Assemble the bites: Spread a thin layer of the remaining glaze on one side of each toasted milk bread square. Place one glazed scallop on top of each square. For an extra touch, you can lightly torch the edges of the bread for a slight char.

    ~5 min
11. 11

    Serve immediately as an elegant appetizer.