Have you heard of the “Katsu Sando” sandwich? In Japanese convenience stores, you will find a deep-fried panko crumbed pork cutlet sandwich. It is so delicious and called the Katsu Sando. Furthermore, it is actually easy to make. Let me show you how!
Anatomy of Katsu Sando
Katsu Sando is Japanese style fried pork sandwich also known as the Katsu Sandwich. Pork cutlet deep fried with panko bread crumbs then covered with sweet and fruity Tonkatsu sauce and ketchup mixture. Sandwiched with slices of fluffy and pillowy Japanese milk bread called Shokupan with thinly shredded cabbage.
Not just any Bread
In order to make the best Katsu Sando you have ever tasted, you need to use Shokupan Japanese bread. Shokupan is airy soft and fluffy bread. In Japan, a loaf of bread is usually sliced into 5, 6 or 8 slices. I recommend using 8 slices with a thickness of about 1.5cm (0.6 inches). I bake Shokupan at home and then use a special Kai Bread Knife & Guide Set
to slice straight and evenly.
Tips for the Pork Cutlet
Which cut should I use? In my opinion, either loin or fillet is great for pork cutlet. You need to bash the meat with a meat mallet to tenderize the pork. Then shape it to the size of your bread with hands.
Thinly shredded Cabbage
Thinly shredded cabbage is classic and the usual garnish for deep fried panko crumbed pork. You can achieve the shredded cabbage like the one you have at a Japanese restaurant. Take 1 or 2 leaves of cabbage at a time, Layer the leaves and then roll them from the one end, then slice it from the one side. Or chop a whole cabbage into wedges and use a slicer by setting it 0.2- 0.3mm (0.007-0.01inch)
Tonkatsu Sauce
Tonkatsu sauce is a special sauce made just for Tonkatsu (Fried Pork Cutlets). It is a thick and sweet sauce but we want to make it a little thicker and sweeter by adding tomato ketchup. Why? Because we want the sauce to stick to the Katsu (pork cutlet) and not be absorbed by the bread. We don’t want soggy bread. Right!
Tips to make the best Katsu Sando
Firstly, follow all of the above. Also, make sure that you coat both sides of the pork cutlet with Tonkatsu sauce. Then Sandwich with Shokupan and place a weight on top of the sandwich for about 5 minutes to make the sandwich settle. This way it will keep its shape better when ready to cut.
Healthier Alternative for Katsu Sando sandwich
You can make this a little bit healthier. When you make Katsu, instead of deep frying the pork, you can bake it. You can make it healthier here.
Hope you enjoy making another great Japanese sandwich! It is an extremely tasty sandwich and very simple to create. Sometimes I only have the energy or time to cook something quick and easy. If you liked my recipe for Japanese sandwich, please rate it and leave a comment below. Also, don’t forget to follow me on Youtube, Pinterest, Facebook , Twitter and Instagram to keep up to date with all the latest happenings on Chopstick Chronicles. Don’t forget to use the hashtag #ChopstickChronicles so I can see your wonderful creations!
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Katsu Sando
Ingredients
- 4 slices 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
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.
Going to try this at the weekend 🙂
Quick question … the metal press you used to put the sandwich … what do you call this ? need to get one 🙂
Hi Gar, Sandwich cutter guard?
Yes that’s it ! It seems to an Australian thing … can’t find it anywhere in Europe ! Thanks for the response
“I always tell my kids to cut a sandwich in half right when you get it, and the first thought you should have is somebody else. You only ever need half a burger.”
But for this sandwich, your kids might want to eat whole 😀
Wow, this is awesome! Probably my new favorite sandwich!
Hi Nelli Thank you 😀
I have never had a Katsu-Sando sandwich! I need to try this, it would be perfect for a picnic!
Hi Tisha, yes it would be perfect for a picnic. Japanese often pack this for lunch in bento box:D