Travelling through Japan, this was one of my favourite quick snack items to grab from the convenience store or local street vendors prior to hopping on the bullet train. Katsu Sandos is short for Katsu Sandwiches. They originated from Japan and they are typically filled with Pork Katsu or Ebi Katsu- they are super delicious and easy to eat.
What is a Katsu Sando?
Katsu Sando is short for Katsu Sandwich. It involves pork cutlets that are tenderized, marinated in salt and pepper, then coated in flour, dipped in egg, and covered with panko. Then it’s deep fried until golden brown, then sandwiched between shokupan (thick cut white bread), spread with butter, spicy mayo, tonkatsu sauce, cabbage slaw, and then served with a tonkatsu dipping sauce.
Deep fried vs. Baked
Traditionally, katsu is deep fried however you can bake it instead for a healthier option. If you decide to bake it, you should use convection and bake at 425F for 20 minutes until the internal temperature of the pork reaches 145F.
Pork Katsu Sandos | Japanese Street Food
Equipment
- Blender
Ingredients
Pork Katsu
- 2 pieces pork loin
- salt
- pepper
- 1 egg whisked
- 1/2 cup flour
- 1 cup panko
Tonkatsu Dipping Sauce
- 1/2 apple blended
- 1/8 cup water
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp barbecue sauce
- 1 tbsp dark soy sauce
- 1 tsp brown sugar opt
Cabbage Slaw
- 1 cup Taiwanese cabbage washed and sliced
- 1 tbsp Kewpie mayo
- 1/2 lemon juiced
- 1 tsp salt
- 1/2 tsp pepper
Spicy Mayo
- 1 tbsp Kewpie mayo
- 1 tbsp dijon mustard
- 1 tbsp Sriracha
Tonkatsu Thick Sauce
- 3 tbsp Worcestershire sauce
- 2 tbsp ketchup
- 1 tbsp sugar
Other Ingredients
- 4 slices Shokupan / fluffy Japanese bread
- 1/8 cup softened butter
- 3 cups canola oil
Instructions
Pork Katsu (Tonkatsu)
- Heat a cast iron pan with 2-3 cups of canola oil until 350F. Tenderize the pork loin using the back of your knife or a meat tenderizer. Score the edges of the pork or cut tiny slits into the edge of the pork so that the pork stays flat while cooking. Salt and pepper each side of the pork. Set aside.
- Coat the pork with flour on both sides. Next, dip in the edge mixture on both sides of the pork. Lastly, cover the pork with panko and gently press the pork into the panko mixture until it is covered.
- Gently lower the pork into the oil and cook on each side for about 3-4 minutes until golden brown and the pork reaches an internal temperature of 145F. Once cooked, set aside on a cooling rack.
Tonkatsu Dipping Sauce
- Blend together 1/2 apple with 1/8 cup of water until smooth. Heat up in a small sauce pan on the stove for 2-3 minutes. Combine dark soy sauce, ketchup, barbecue sauce, and Worcestershire sauce into the sauce pan, mix until smooth. Set aside until cool.
Cabbage Slaw
- In a medium bowl, toss together sliced Taiwanese cabbage, lemon juice, Kewpie mayo, salt and pepper. Set aside.
Spicy Mayo
- In a small bowl, mix together equal parts dijon mustard, Kewpie mayo, and sriracha. Set aside.
Tonkatsu Thick Sauce
- In a squeeze bottle mix together ketchup, Worcestershire sauce, and sugar until smooth.
Assembly
- Lightly toast the thick cut shokupan (Japanese milk bread). Spread softened butter on 1 side of the toast. Spread 1 tsp of spicy mayo on 1 side of each toast, drizzle the thick tonkatsu sauce on top.
- Place the cooked pork katsu on top of one slice of toast. Layer the cabbage on and then top with the other piece of bread. Weight down the sandwich with a baking pan and a couple of plates on top for 5 minutes.
- Slice the crust off the bread and slice into 3 pieces. Serve on a plate with the tonkatsu dipping sauce. Enjoy!
Video
Let me know how you enjoy this recipe in the comments below! Stay tuned for more recipes!
xx, CWC
