Pork Katsu Sandos | Japanese Street Food
Delicious thick cut deep fried pork cutlet sandwiched between shokupan with spicy mayo, tonkatsu sauce, cabbage, and then served with a tonkatsu sauce.
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!