Chicken Katsu Sando at Nakamura Bakery Is a Steal Deal

Toronto meals tendencies are based on what New York was raving about six months in the past. Many massive-identify meals publications are based mostly within the Large Apple. Their effect trickles as much as us, and, no matter what they write about, we’re sure to be interested in it.Chicken Katsu Sando at Nakamura Bakery Is a Steal Deal

Within the last year or two, our neighbors to the south have given the highlight to the katsu sando, a thick cutlet of battered and fried meat (sometimes pork) between two slices of chewy, delicate Japanese sandwich bread. “Katsu” refers back to the cutlet, whereas “sando” is the shortened phrase for a sandwich. They’re not alleged to be fancy and are mostly discovered at Japanese comfort shops as an inexpensive seize-and-go snack.

Toronto hasn’t skilled this degree of Sando fever but, however, the sandwich can already be discovered at a number of locations on the town. Momofuku Noodle Bar makes one with Wagyu beef tartare, Godspeed Brewery does a pork katsu sando, Sakai Bar cooks up an additional thick-minimize pork cutlet, and Boonsik does an egg model that’s additionally harking back to the Korean egg breakfast sandwich sweetened with a little bit of sugar.

A sando that’s extra akin to its no-frills comfort retailer roots comes from Bakery Nakamura inside Markham’s J-Town buying complicated on the nook of Steeles Avenue East and Victoria Park Avenue. My mother and father come right here twice a week to purchase their sandwich bread, which can be used to make its chicken katsu sandos.

The cutlet is thick and juicy, slathered with mayo, and topped with some chopped onions, pickles, and lettuce. It’s not alleged to be fancy, particularly when the sandwich prices $5, however, it’s a tasty snack among the many different tasty gems at J-Town. Be warned that the sandwich is supposed to be served chilly and that they have a tendency to promote out by the afternoon.

Get your sandos now in order that when the development does attain saturation in Toronto, you may already say you’re over it.


Lucinda Descoteaux

Lucinda is working with us for the past 5 years, and she writes about the bakeries from big chains to the local smaller ones. Her articles are like crunchy cookies baked fresh from the oven, which are easy to read and has a lot of facts. She is also an excellent cook. In her leisure times, she loves going through various recepies and sorting them out to her level of interest.

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