Katsu Sando (Japanese Pork Cutlet Sandwich)
Katsu sando: a crisp panko-crusted pork cutlet with tangy tonkatsu sauce and shredded cabbage on soft, crustless milk bread. A Japanese convenience-store icon.
By Tasty Nest Recipes Editorial TeamPublished
30 min total 2 sandwichesIntermediate
Photo: Paul Keller · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Katsu sando is a Japanese sandwich made with tonkatsu, a breaded and fried pork cutlet. It is a staple of Japanese convenience stores, train stations and department-store food halls.
The magic is in the contrast between the crunchy panko crust, soft milk bread, fruity tonkatsu sauce and crisp shredded cabbage. Neatly trimmed crusts give it its iconic look.
Equipment you'll need
- Heavy pot or deep skillet
- Instant-read thermometer
- Meat mallet
- Wire rack
Tips for success
- Let the oil come back to temperature between cutlets for an even, crisp crust.
- Resting the cutlet on a rack, not paper towels, keeps the bottom crisp.
- Wrap tightly in plastic wrap for a few minutes before slicing for neat halves.
Substitutions and variations
- Use chicken thighs for chicken katsu sando.
- Use store-bought tonkatsu sauce such as Bull-Dog.
- Bake the cutlets at 425°F (220°C) for 18 to 20 minutes on an oiled rack for less oil.
Storage
To store: Best eaten fresh. Wrapped tightly, it keeps in the fridge for up to 1 day, though the crust softens.
Recipe
Katsu Sando (Japanese Pork Cutlet Sandwich)
Katsu sando: a crisp panko-crusted pork cutlet with tangy tonkatsu sauce and shredded cabbage on soft, crustless milk bread. A Japanese convenience-store icon.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Yield
- 2 sandwiches
- Level
- Intermediate
Ingredients
Tick off ingredients as you gather them.
Tonkatsu
Quick tonkatsu sauce
To assemble
Instructions
Step 1: Prepare the pork
Pound the chops to an even 1/2 inch thickness, nick the fat around the edges so they stay flat, and season with salt and pepper.
Step 2: Bread
Dredge each chop in flour, dip in egg and press firmly into the panko to coat completely.
Step 3: Fry
Heat 1 inch of oil to 340°F (170°C). Fry the cutlets one at a time for 2 to 3 minutes per side, until deep golden and cooked through to 145°F (63°C). Rest on a wire rack for 3 minutes.
Step 4: Make the sauce
Stir together the ketchup, Worcestershire, soy sauce and sugar.
Step 5: Assemble
Spread 2 slices of bread with mayo and mustard. Top with cabbage, then a cutlet brushed generously with sauce, then the remaining bread.
Step 6: Trim and slice
Press gently, trim off the crusts and cut in half to show the cross-section.
Cuisine: Japanese · Course: Lunch
Estimated nutrition per serving
- Calories
- 790
- Protein
- 43 g
- Fat
- 34 g
- Carbs
- 78 g
- Fibre
- 3 g
- Sugars
- 15 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/katsu-sando
Keep cooking
