Katsu Sando (Japanese Pork Cutlet Sandwich)
User Reviews
5
2 reviews
Excellent
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 Sandwiches
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Course
Main Course
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Cuisine
Japanese
Katsu Sando (Japanese Pork Cutlet Sandwich)
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A recipe for Katsu Sando (カツサンド, Japanese Pork Cutlet Sandwich)! Fried panko-crusted pork cutlets are paired with fluffy sandwich bread, a tangy Katsu sauce, and thinly sliced cabbage.
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Ingredients
Katsu sauce:
- 1/4 cup ketchup
- 3 tablespoons Worcestershire sauce
- 2 tablespoons oyster sauce
- 2 tablespoons mayonnaise
- 1 1/2 tablespoons granulated sugar 20 grams
- 1 tablespoon soy sauce 15 milliliters
- 1/4 teaspoon garlic powder
Katsu Sando:
- 1/4 Napa cabbage or green cabbage
- 4 pork cutlets about 1 pound, 450 grams, boneless
- salt to taste
- black pepper to taste
- 1/2 cup all-purpose flour 65 grams
- 2 egg large
- 1 1/2 cup panko Japanese breadcrumbs
- vegetable oil for frying
- 8 white sandwich bread crust removed, square thick slices
- butter for spreading on bread
- mustard for spreading on bread, Karashi, whole grain, or Dijon
Instructions
To make the Katsu Sauce:
- In a medium bowl, whisk together the ketchup, Worcestershire sauce, oyster sauce, mayonnaise, sugar, soy sauce, and garlic powder until smooth.
- Cover and refrigerate until ready to use.
To make the Katsu Sando:
- Thinly slice the cabbage and place in a large bowl. Fill with ice water and allow to rest for 10 minutes while you prepare the rest of the ingredients. Drain well.
- Cut off any excess fat and make small cuts across the fat on the pork cultets. Pound each cutlet to desired thickness, between 1/4-1/2 inch (about 0.5-1.25 cm) thick, and gently press into a similar shape to the bread slices. Season both sides of each cutlet with salt and pepper.
- Place the flour in a wide bowl, beat together the eggs in another bowl, and place the panko in a third bowl.
- Coat a cutlet thoroughly in the flour, then the egg. Allow the excess to drip off, then completely coat on all sides with the panko. Repeat with remaining cutlets.
- Fill a large pan with about 1/4 inch (0.5-1 cm) of oil and place over medium heat. Once hot, add the coated cutlets in batches and fry until golden and cooked through, 2-5 minutes per side depending on the cutlet thickness. Transfer to a towel-lined plate. Repeat with remaining cutlets.
- Spread the tops of all the bread slices with a thin layer of butter. Top half of the slices with a thin layer of mustard and the other half with the prepared katsu sauce.
- Cover the mustard covered bread slice with a small handful of the drained cabbage. Cover the katsu sauce bread slice with the fried pork cutlet. Carefully bring the sandwiches together with the cabbage facing the pork.
- Place the arranged sandwich on a plate. Carefully top with another plate and a can or other item of similar weight and allow to sit for 5 minutes to press.
- Cut the sandwiches in half and serve the Katsu Sando immediately or refrigerate in an airtight container for up to a day.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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