Pork Katsu Sando (Sandwich) with 2 Homemade Sauces
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Pork Katsu Sando (Sandwich) with 2 Homemade Sauces
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
Japanese Mustard Mayo
- 2 tbsp mayonnaise Japanese style
- 1 tsp mustard karashi) or smooth Dijon, Japanese aka karashi
- ½ tsp sugar
- 1 pinch black pepper ground
Red Miso Sauce
- 1 tbsp red miso paste
- 1 tbsp light brown sugar
- ½ tbsp sake
- ½ tbsp mirin
- 50 ml dashi stock or water
- ½ tsp soy sauce
- 1 tsp white sesame seeds
Katsu
- 250 g pork tenderloin block
- 1 pinch salt
- 1 pinch black pepper
- neutral cooking oil for deep frying, generic cooking oil
- cake flour or all-purpose
- 1 egg
- 1 tbsp milk
- 1 tsp neutral cooking oil for the eggs, generic cooking oil
- 100 g panko breadcrumbs
Sandwich
- 4 lices loaf bread see note
- butter for spreading, unsalted
- 1 tbsp Worcestershire sauce
- green cabbage shredded
Instructions
Prepare the pork
- Take 250 g pork tenderloin block and cut it in half. Cut each piece down the middle lengthways until just over half way, then open out and flatten.
- Use the back of a knife to beat the pork and rough up the surface, this will make the pork more tender. Fold over the edges to make a square about the same size as your bread. It should be no thicker than 1.5-2cm (0.5-0.8 inches).
- Sprinkle with 1 pinch salt and pepper on each side, then wrap with plastic wrap and freeze for 30 minutes to 1 hour. Be sure to set a timer, the pork should be firm, not frozen solid.
Sauces (double quantities if using 1 type)
- While you wait, prepare the sauce. In a small bowl, add 2 tbsp Japanese style mayonnaise, 1 tsp Japanese mustard (karashi), ½ tsp sugar and 1 pinch ground black pepper Mix well and set aside.
- Take a small pan and add 1 tbsp red miso paste, 1 tbsp light brown sugar, ½ tbsp sake, ½ tbsp mirin, 50 ml dashi stock and 1 tsp white sesame seeds. Heat on low until thickened, stirring continuously. Once glossy, turn off the heat and stir in 1 tsp white sesame seeds and set aside for later.
Fry the Katsu
- Once the katsu is ready to coat, start heating your cooking oil to 160 °C (320 °F).While you wait, prepare the katsu coating stations. In a dish, whisk 1 egg with 1 tsp cooking oil and 1 tbsp milk. Prepare two more plates, one with cake flour and one with 100 g panko breadcrumbs.
- Unwrap the pork and coat the surface with the cake flour. Pat off any excess.
- Next, coat with the whisked egg.
- Finally, press the panko breadcrumbs gently over the top, make sure it's fully covered and secure.
- Once the oil is heated, place the katsu in the pot and deep fry for 4 minutes on each side.
- Transfer to a wire rack to rest for 5 minutes. While you wait, increase the oil temperature to 180 °C (356 °F).
- Fry each katsu a second time, this time, for 1 minute on each side at the higher temperature.
- Transfer to the wire rack once more. For each mustard mayo sandwich, drizzle both sides of the katsu with 1 tbsp Worcestershire sauce.
Assemble
- Spread butter on one side of each piece of bread, then top with your choice of sauce.
- Place a handful of shredded green cabbage on one side, then top with the katsu.
- Close the sandwich and trim the edges if desired. Cut in half using a clean knife.
- Enjoy!
Notes
- Katsu Sando is usually made with plain white bread, but of course you can use your preferred bread. It is also usually served with the bread crusts cut off, but it's up to you if you want to keep them on.
- Try not to touch or move the tonkatsu during the first minute of frying otherwise the breadcrumbs may start to fall off.
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