Japan is one of my most favourite places to visit in the world and the one thing I miss the most is their Katsu Sando that you can easily find at any convenience stores. This katsu sando brings together perfectly golden pork cutlet with fresh, crunchy cabbage and spicy wasabi mayo. It’s a flavour-packed sandwich that brings a little piece of Japan right back into your kitchen!

Understanding Your Components

1. Pork Cutlet: I recommend using pork loin or tenderloin for this recipe. These cuts have the perfect balance of tenderness and flavour that work beautifully in katsu sando. Aim for cutlets that are about 1/2 to 3/4 inch thick. Pound them gently to ensure even cooking and maximum tenderness. Let your pork come to room temperature for about 20 minutes before cooking for the best results. Even better, lightly salt your cutlets 30 minutes before cooking to help them retain moisture.
2. Cooking Method: A heavy-bottomed pot or deep skillet filled with oil heated to exactly 340°F is crucial for perfect katsu. The oil temperature is everything – too hot and the outside burns before the inside cooks, too cool and you’ll get greasy, soggy breading. Don’t overcrowd the pan, and maintain that temperature throughout cooking for the crispiest results.
3. Wasabi Mayo: The wasabi provides a gentle heat that cuts through the richness of the fried pork while adding authentic Japanese flavor. Start with just a small amount of wasabi paste and build up – you want heat that complements, not overwhelms. You can find kewpie mayo in most supermarkets nowadays, if not, try your local Asian grocery stores!
4. Cabbage: Thinly shredded green cabbage is essential for the perfect katsu sando. Its crisp texture provides the ideal contrast to the tender pork and creamy mayo. The cabbage should be cut into fine julienne strips – not too thick or it’ll overwhelm the sandwich structure. Fresh, crisp cabbage is non-negotiable here.
5. Bread: Japanese milk bread (shokupan) is the gold standard, but any soft white sandwich bread works well. You want something pillowy and tender that won’t compete with the crispy katsu. The bread should be thick enough to hold everything together but soft enough to bite through easily. Crust should be removed, of course.
6. Panko Breadcrumbs: Japanese panko breadcrumbs are what create that signature light, airy crunch. They’re flakier and lighter than regular breadcrumbs, creating a crispier coating that doesn’t get dense or heavy. You can find panko breadcrumbs in most Asian grocery stores.

Tips!

Oil Temperature: Use a thermometer and maintain 340°F throughout cooking. This is crucial for achieving that perfect golden, crispy exterior.

Resting: Let your katsu rest on a wire rack for 2-3 minutes after frying. This allows excess oil to drain while keeping the coating crispy.

Breading Technique: Use the classic three-step method – flour, beaten egg, then panko. Press the panko gently into the meat to ensure good adhesion.

Storage and Reheating Guide

• Wasabi mayo can be stored in the fridge for up to 5 days
• Fresh cabbage stays crisp in the fridge for up to 3 days when properly stored
• Cooked katsu can be stored in the fridge for up to 2 days
• Reheat katsu in a 350°F oven or airfryer for 5-7 minutes to restore crispiness
• Store each component separately
• Assemble fresh and serve immediately for best results

Make ahead tips:

• Prepare wasabi mayo up to 2 days in advance
• Bread your cutlets and refrigerate for up to 4 hours before frying
• Shred cabbage the morning of serving and store in ice water for maximum crispness
• Bring pork to room temperature 20 minutes before cooking
• Fry katsu and assemble sandwiches fresh when ready to serve

Ingredients

(makes 2 sandwiches)

4 slices Japanese Shokupan bread
White cabbage, shredded
Tonkatsu sauce

Pork Cutlets:
2 pieces pork loin or tenderloin
Panko breadcrumbs
2 eggs
Plain Flour

Wasabi Mayo:
1/3 cup kewpie mayo
Wasabi, to taste

Method

1. Pork Cutlet: flatten your pork pieces so that they are even in thickness for even cooking. Prepare your breading station of flour, beaten eggs and panko breadcrumbs. Coat your pork cutlets in the flour, then eggs and lastly panko breadcrumbs – making sure all surfaces are evenly coated.
2. Frying: bring a pot of neutral/vegetable oil to frying temperature (375F/190C) and carefully drop in the pork cutlets. Fry until golden brown. Place on a wire rack and let excess oil drip off.
3. Wasabi mayo: in a bowl, combine the kewpie mayo and wasabi together.
4. Assemble: remove the crust off of the sandwich slices. Spread a generous layer of wasabi mayo onto one slice of bread, top with shredded cabbage, fried pork katsu and tonkatsu sauce. Close the sandwich and enjoy!