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Katsu Sando

Japanese Pork Cutlet Sandwich with Wasabi Mayo & Cabbage
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Prep Time:30 minutes
Cook Time:10 minutes
Course: Bread
Cuisine: Japanese
Keyword: Katsu, Pork Cutlet, Sandwich
Servings: 2

Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • Wasabi mayo: in a bowl, combine the kewpie mayo and wasabi together.
  • 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!