Katsu Sando Recipe - Japanese Cooking 101

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

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

Japanese mayonnaise

🥗Healthier: regular mayonnaise

💰Cheaper: store-brand mayonnaise

Regular mayonnaise is widely available and often less expensive.

white bread

🥗Healthier: whole grain bread

💰Cheaper: generic sandwich bread

Whole grain offers more fiber, while generic bread is budget-friendly.

tonkatsu sauce

🥗Healthier: bbq sauce

💰Cheaper: homemade sauce

BBQ sauce is often lower in sugar, and homemade can save costs.

Shred cabbage thinly using a slicer.

Season the pork with salt and pepper.

Slice the pork loin to 1/2 inch thick.

Coat the pork with all-purpose flour.

Dip the floured pork into beaten eggs.

Cover the pork with panko breadcrumbs.

Heat oil to 350°F and fry the pork until golden brown and it floats in the oil, about 5 to 8 minutes, turning once or twice.

Set the fried pork on a cooling rack.

Spread Japanese mayonnaise on one side of a slice of bread and tonkatsu sauce on the other side.

Place the tonkatsu on the bread with the tonkatsu sauce, add shredded cabbage on top, and cover with the other slice of bread (mayonnaise side down).

Wrap the sandwich in plastic wrap and let it sit for 10 minutes.

Cut off the crust if desired and cut the sandwich into rectangle pieces or in half diagonally.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens