Katsu Sando カツサンド

Name: Katsu Sando カツサンド
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 serving
Ingredients: 4 lices Shokupan Japanese milk bread; 1 tbsp margarine; 1 tbsp Japanese mayonnaise; 1/2 tsp mustard; 2 pieces pork; pinch of salt and pepper; 1 tbsp Japanese mayonnaise; 3 tbsp water; 4 tbsp plain flour; 1 cup Panko bread crumbs; vegetable oil; 2 tbsp tonkatsu sauce; 1 tbsp ketchup; 1 cup shredded cabbage

User Reviews

5.0

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
2
Calories
639 kcal
Course
Bread
Cuisine
Euro-Japanese Fusion

Katsu Sando カツサンド

Katherine Wallace

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The best Katsu Sando recipe with shokupan Japanese milk bread, Tonkatsu and shredded cabbage with step by step photos and a video

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Ingredients

Servings

4 lices Shokupan Japanese milk bread *1
1 tbsp margarine
1 tbsp Japanese mayonnaise
1/2 tsp mustard
2 pieces pork *2
pinch of salt and pepper
1 tbsp Japanese mayonnaise
3 tbsp water
4 tbsp plain flour
1 cup Panko bread crumbs *3
vegetable oil for deep frying
2 tbsp tonkatsu sauce
1 tbsp ketchup
1 cup shredded cabbage *4

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Instructions

Combine Japanese mayonnaise, margarine and mustard in a small mixing bowl and set aside.
Place the pork on a chopping board and tenderize with a meat mallet.
Shape the meat to size the same size of the bread that will be used.
Apply pinch of salt and pepper over the pork.
Combine egg, water and Japanese mayonnaise in a medium mixing bowl and whisk.
Add flour and mix them all together to make batter.
Dip the shaped meat carefully to keep the shape with your hands.
Coat the meat well with the batter.
Scatter the Panko breadcrumbs on shallow container.
Place the pork coated with batter on the panko breadcrumbs.
Coat the pork well with panko breadcrumbs.
Heat deep frying oil to 170 °C (338°F) in a fryer or frying pan. *5
Once the oil temperature reached desirable temperature, deep fry the pork for about 8-10 minutes. *6
When it is cooked remove from the oil onto a tray lined with kitchen paper and set aside.
Combine tonkatsu sauce and tomato sauce. Set aside.
Place two slices of bread on a chopping board.
Spread the margarine, mayonnaise and mustard mixture thinly and evenly.
Place 1/2 cup of shredded cabbage on to a bread.
Drizzle the tonkatsu sauce generously over one side of the Katsu.
Place the tonkatsu sauce drizzled side down onto the cabbage.
Drizzle more tonkatsu sauce mixture generously over the another side of the pork.
Place a piece of bread on top of the fried pork to sandwich.
Put a flat plate over the bread and place weight on for 5 minutes.
After 5 minutes, remove the plate and weight and cut it in half to serve.

Notes

*1 if you can not access to Shokupan Japanese bread, you can substitute with white bread
*2 Loin, or fillet is recommended. I used scotch fillets.
*3 usually only required aout 30g but you need more than it required when coat the pork.
*4 I used two cabbage leaves.
*5 I used a electric fryer.
*6 It is depends on size of the pork.

Nutrition Information

Show Details

Calories 639kcal (32%) Carbohydrates 37g (12%) Protein 6g (12%) Fat 18g (28%) Saturated Fat 3g (15%) Cholesterol 6mg (2%) Sodium 472mg (20%) Potassium 145mg (4%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 330IU (7%) Vitamin C 12.8mg (14%) Calcium 69mg (7%) Iron 2.3mg (13%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 639 kcal

% Daily Value*

Calories	639kcal	32%
Carbohydrates	37g	12%
Protein	6g	12%
Fat	18g	28%
Saturated Fat	3g	15%
Cholesterol	6mg	2%
Sodium	472mg	20%
Potassium	145mg	3%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	330IU	7%
Vitamin C	12.8mg	14%
Calcium	69mg	7%
Iron	2.3mg	13%