How To Make Pork Katsu Sandos With Tonkatsu Sauce By Rachael

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber while regular breadcrumbs are more affordable.

tonkatsu sauce

🥗Healthier: homemade sauce with ketchup and Worcestershire

💰Cheaper: soy sauce

Homemade sauce can be lower in sugar, while soy sauce is a budget-friendly alternative.

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner and pork shoulder is often cheaper.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt cuts calories while maintaining creaminess.

Start with boneless center-cut pork chops, pound them out until they're between an eighth and quarter inch thick.

Season both sides of the pork chops with salt and pepper.

Heat about half an inch of cooking oil between medium and medium high on the stove.

Prepare a place to put the cooked cutlets, keeping them warm in a low oven on a wire-rack-lined baking sheet.

In a bowl, season all-purpose flour with ground ginger, granulated onion, garlic, Panko breadcrumbs, and a little salt and pepper to create the breading mixture.

In another bowl, add four eggs (one egg per cutlet) and mix in a squirt of tomato paste, a couple of tablespoons of Worcestershire sauce, and light soy sauce.

Prepare the tonkatsu sauce by mixing grated garlic, grated ginger, ketchup, light brown sugar, mirin, Worcestershire sauce, soy sauce, and a splash of toasted sesame oil.

Take two cutlets at a time, dip them in the egg bath, then coat with the Panko mixture, and fry in the oil for a couple of minutes on each side.

Keep the cooked cutlets warm in a low oven.

Slice seedless cucumbers or Persian cucumbers thinly and season with super-fine sugar and salt, letting them drain for about half an hour.

Pour off the excess liquid from the cucumbers and pat them dry.

Mix the cucumbers with shallots and rice wine vinegar, adjusting seasoning with extra sugar or salt as needed.

Use a good-quality white bread, trim the crusts, and prepare to build the sandwiches.

Spread mustard wall to wall on the bread, add the crispy pork cutlet, top with the tonkatsu sauce, and add the homemade quick pickles before placing the other slice of bread on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens