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katsu sando sur fond de bois

Katsu Sando – Japanese Crispy Pork Sandwich

This iconic Japanese pork cutlet sandwich is crispy, saucy, and impossible to resist.
Print Recipe Pinner la recette
5/5 (19)
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Main course
Cuisine: Japanese
Servings: 2 sandwichs
Calories: 276kcal
Author: Marc Winer

Equipment

Ingredients

  • 2 boneless pork chops
  • 1 pinch salt
  • 1 pinch black pepper freshly ground
  • oil, for frying
  • spring onions thinly sliced, for garnish

Breading

  • 1 egg, beaten
  • 2 tablespoons flour
  • 1 deep plate panko breadcrumbs

Tonkatsu Sauce

  • 4 tablespoons ketchup
  • 8 tablespoons Worcestershire sauce
  • 4 teaspoons sugar

For the Katsu Sando

  • 1 leaf Chinese cabbage
  • 4 large slices shokupan Japanese milk bread; regular sandwich bread works too
  • 2 teaspoons unsalted butter
  • 2 teaspoons mustard
  • 1 tablespoon Japanese mayonnaise
  • Tonkatsu sauce prepared as above
US Customary - Metric

Procédé

Tonkatsu Method

  • Pound the pork chops to an even thickness, season with salt and pepper, and trim any excess fat.
    2 boneless pork chops, 1 pinch salt, 1 pinch black pepper
    porc applati
  • Coat the pork in flour, pressing gently, then shake off any excess.
    2 tablespoons flour
    trempé dans farine
  • Dip the pork into the beaten egg, ensuring it is fully coated.
    1 egg, beaten
    trempé dans l'oeuf
  • Press the cutlets into the panko, coating all sides, then shake off the excess crumbs.
    1 deep plate panko breadcrumbs
    trempé dans panko
  • Fry for 1 minute per side in oil heated to 180 °C.
    oil, for frying
    porc frit
  • Let the cutlets rest for 5 minutes.
  • Return the cutlets to the oil and fry for another minute per side.
  • Rest for 2 minutes, then slice.

For the Tonkatsu Sauce

  • In a small bowl, stir together the ketchup, Worcestershire sauce, and sugar until the sugar dissolves.
    4 tablespoons ketchup, 8 tablespoons Worcestershire sauce, 4 teaspoons sugar
    sauce tonkatsu mélangée

Assembling the Katsu Sando

  • Finely shred or grate the cabbage.
    1 leaf Chinese cabbage
    chou émincé
  • Arrange the shokupan slices on your work surface. For each sandwich, spread butter on one slice, then top with mustard and mayonnaise.
    4 large slices shokupan, 2 teaspoons unsalted butter, 2 teaspoons mustard, 1 tablespoon Japanese mayonnaise
    moutarde sur pain
  • Brush the second slice of bread with a little tonkatsu sauce.
    Tonkatsu sauce
    sauce tonkatsu sur pain
  • Pile the shredded cabbage onto the buttered slice and drizzle with more tonkatsu sauce.
    chou ajouté
  • Place the hot tonkatsu on top of the cabbage, then cap with the second slice of bread.
    porc ajouté
  • Press the sandwich between two plates for about 5 minutes to help it set.
    Katsu sando entre deux assiettes
  • Trim the crusts, then cut the Katsu Sando in half and serve immediately.

Notes

Lightly mist the panko with water before frying—the crumbs will compact slightly and brown more evenly.

Nutrition

Calories: 276kcal | Féculents: 6g | Protein: 32g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Graisses trans: 0.1g | Cholesterol: 174mg | Sodium: 393mg | Potassium: 582mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
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