📝 About This Recipe
A crown jewel of Japanese Yoshoku cuisine, the Katsu Sando is a masterclass in textural contrast, featuring a thick, golden-fried pork cutlet nestled between pillows of soft Shokupan bread. This iconic sandwich balances the richness of the succulent pork with a tangy, umami-rich Tonkatsu sauce and the refreshing crunch of finely shredded cabbage. It is a sophisticated yet comforting soul food that represents the perfect marriage of Western influence and Japanese precision.
🥗 Ingredients
The Pork Cutlets
- 2 pieces Boneless Pork Loin (about 1-inch thick, high quality)
- 1/2 teaspoon Salt and Black Pepper (to taste)
- 1/2 cup All-purpose Flour (for dredging)
- 1 large Egg (beaten with 1 tsp oil)
- 1.5 cups Panko Breadcrumbs (Japanese style, coarse)
- 2 cups Neutral Oil (Vegetable or Canola for frying)
The Sandwich Assembly
- 4 thick slices Shokupan (Japanese Milk Bread) (crusts removed if preferred)
- 2 cups Green Cabbage (shredded paper-thin)
- 1 tablespoon Unsalted Butter (softened)
- 2 tablespoons Kewpie Mayonnaise (Japanese mayo is essential)
- 1 teaspoon Karashi (Japanese hot mustard)
Homemade Tonkatsu Sauce
- 2 tablespoons Worcestershire Sauce
- 2 tablespoons Ketchup
- 1 tablespoon Oyster Sauce
- 1 teaspoon Sugar
👨🍳 Instructions
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1
Prepare the cabbage by shredding it as thinly as possible using a mandoline or a sharp knife. Soak the shreds in ice water for 10 minutes to make them extra crisp, then drain and spin thoroughly dry.
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2
Make the Tonkatsu sauce by whisking the Worcestershire sauce, ketchup, oyster sauce, and sugar in a small bowl until smooth. Set aside.
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3
Prepare the pork by making small vertical snips into the connective tissue between the meat and the fat cap; this prevents the cutlet from curling during frying.
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4
Place the pork between two sheets of plastic wrap and gently pound with a meat mallet to an even thickness of about 3/4 inch. Season both sides generously with salt and pepper.
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5
Set up your dredging station: one plate with flour, one shallow bowl with the beaten egg and oil mixture, and one plate with Panko breadcrumbs.
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6
Dredge each pork cutlet in flour (shake off excess), dip into the egg wash, and finally press firmly into the Panko until completely and thickly coated.
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7
Heat 1 inch of oil in a heavy-bottomed skillet to 340°F (170°C). Use a thermometer to ensure accuracy.
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8
Carefully slide the pork into the oil. Fry for 3-4 minutes per side until the crust is a deep golden brown and the internal temperature reaches 145°F (63°C).
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9
Transfer the fried katsu to a wire rack to rest for at least 5 minutes. This prevents the bottom from getting soggy and allows juices to redistribute.
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10
While the meat rests, lightly toast the Shokupan slices if desired, though untoasted is traditional. Spread a thin layer of butter and a touch of Karashi mustard on one side of each slice.
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11
Spread a generous amount of Kewpie mayo on the bottom slices, then pile a high mound of the dried cabbage on top.
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12
Dip the rested pork cutlets entirely into the Tonkatsu sauce (or brush it on heavily), ensuring every inch of the Panko is seasoned.
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13
Place the sauced pork onto the cabbage-lined bread and top with the second slice of bread. Press down firmly with a clean cutting board for 1 minute to 'set' the sandwich.
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14
Using a very sharp serrated knife, trim off the crusts (optional) and slice the sandwich into three even rectangular fingers or two triangles.
💡 Chef's Tips
Always use Shokupan (Japanese Milk Bread); its sweetness and structural integrity are vital for the perfect bite. Don't skip resting the meat on a wire rack; resting on a flat plate will cause steam to ruin the crispy bottom crust. For the most authentic look, use a ruler to trim the edges so the pork and bread are perfectly flush. If the Karashi mustard is too spicy, mix it directly into the mayonnaise to mellow the heat. Ensure the cabbage is bone-dry; any residual water will make the bread soggy and the sauce runny.
🍽️ Serving Suggestions
Serve with a side of Japanese potato salad for a full Yoshoku cafe experience. Pair with a cold, crisp Japanese lager or a glass of iced Oolong tea to cut through the richness. A small pile of pickled red ginger (beni shoga) on the side adds a lovely acidic pop. Serve immediately while the pork is still warm but the bread remains soft and cool.