Katsu Sando Recipe in 2 Ways (Japanese Pork Cutlet Sandwiches)

panko breadcrumbs

🥗Healthier: ground oats

💰Cheaper: regular breadcrumbs

Ground oats provide crunch with fewer calories.

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more affordable.

tonkatsu sauce

🥗Healthier: homemade sauce with ketchup and Worcestershire

💰Cheaper: soy sauce

Homemade sauce can reduce sugar and cost.

white bread

🥗Healthier: whole grain bread

💰Cheaper: store brand white bread

Whole grain adds fiber, while store brand is budget-friendly.

Start heating oil to about 170 degrees Celsius (340 degrees Fahrenheit).

Sprinkle a pinch of salt and pepper on each side of the pork chops.

Tenderize the pork chops to ensure even cooking, aiming for about 2 centimeters thick (less than an inch).

Coat the pork chops in flour on each side.

Dip the floured pork chops in the egg (add a tablespoon of milk if making more than two katsu).

Coat the pork chops in panko breadcrumbs, ensuring they are well covered.

Once the oil is ready, add the katsu (cook one at a time if using a small pot).

Cook the katsu for about 4 minutes on each side until golden brown and crispy.

Set the cooked katsu on a wire rack to drain excess oil.

Prepare the Japanese mustard mayo by mixing 2 tablespoons of Japanese mayonnaise, 1 teaspoon of Japanese mustard, 1/2 teaspoon of sugar, and a pinch of black pepper in a bowl.

Dip the katsu in about 1 tablespoon of Worcestershire sauce before assembling the sandwich.

Cut the crusts off the bread if desired, then spread a thin layer of butter on the bread and lightly toast it.

Spread a layer of mustard mayo on the bread, add the katsu, another layer of mustard mayo, and top with shredded cabbage (about 50 grams for two sandwiches).

If the katsu is too big for the bread, trim the ends and cut the sandwich into halves or thirds.

For the miso sauce, combine 1 tablespoon of red miso paste, 1 tablespoon of mirin, 1 tablespoon of sake, 1 tablespoon of honey, and 1 tablespoon of white sesame seeds in a cold saucepan.

Turn on the heat to low and cook the sauce until thickened, cooking away the alcohol from the sake and mirin.

Spread a thin layer of butter on the bread for the miso katsu sandwich, then add some miso sauce, a handful of shredded cabbage, the katsu, more miso sauce, and cabbage again.

Trim the ends and cut the miso katsu sandwich into halves or thirds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens