Two slices of Katsu Sando in a cardboard takeaway container
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5 from 3 votes

Katsu Sando

The best Katsu Sando recipe with shokupan Japanese milk bread, Tonkatsu and shredded cabbage with step by step photos and a video
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Bread
Cuisine: Europian/Japanese
Keyword: Katsu sando
Servings: 2
Calories: 639kcal
Author: Shihoko | Chopstick Chronicles

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. 

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

Calories: 639kcal | Carbohydrates: 37g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 472mg | Potassium: 145mg | Fiber: 2g | Sugar: 5g | Vitamin A: 330IU | Vitamin C: 12.8mg | Calcium: 69mg | Iron: 2.3mg