Mmm the fancy sandwich so popular in Japan that you can find it in most common 7/11’s, the Katsu Sandwich is a must have when you visit Japan. With the current world in lockdown and visiting Japan a distant future goal, why not make the Katsu Sando at home? It is one of the easier lunch recipes I have made and takes very few ingredients and time. Hope you enjoy making and eating it!
Cooking time: 15-20 minutes
Serves 2 portions
- 4 slices of pork loin (or any type of pork you have on hand)
- flour, black pepper and salt
- 1 egg
- Panko bread crumbs
- 1/2 head of white cabbage
- 4 slices of bread
- Tonkatsu Sauce (if you choose to make it from scratch, 2 tablespoon ketchup, 1 tablespoon worcestershire sauce, 1 teaspoon sugar, a few drops of soy sauce to taste)
- Slice up your pork into 4 slices if it doesn’t come already sliced. Trim the fat and season with salt, pepper and dust with flour.
- Now crack and beat an egg and pour onto a plate and spread Panko breadcrumbs into another plate.
- Heat up your oil in preparation for deep frying and as the oil is heating up, dip your pork one by one first into the egg wash and then coat with Panko.
- Once the oil is sufficiently heated, gently place your cutlets into the pan. You’re better to turn the oil down to medium low heat and let the katsu’s cook slowly to make sure they are fully cooked inside without burning the outer breadcrumbs. 5 minutes on each side should be the right time.
- While the pork is cooking, chop your cabbage into thin shreds and place your toast in the toaster. If you don’t have Tonkatsu sauce, you can make this now also! We buy our sauce from Korea Foods or H Mart near New Malden.
- Butter your toast and generously fill with cabbage. Your katsu’s should be looking golden brown on both sides now now! Take out and drain the oil before placing on top of your lettuce.
- Spread your Tonkatsu sauce over your katsu slices and top with your other piece of toast. Gentle cover with a large plate to press down and flatten.
- Use cling warp to wrap your sandwich before cutting in half to keep all the pieces inside. And that’s it! Enjoy!!