📝 About This Recipe
A cornerstone of Yoshoku cuisine, the Katsu Sando is a masterclass in texture and balance, featuring a thick, golden-brown fried pork cutlet nestled between pillowy slices of Japanese milk bread. This iconic sandwich marries the crunch of panko breadcrumbs with a savory-sweet tonkatsu sauce and a zesty, crisp cabbage slaw for the perfect bite. Whether enjoyed as a high-end department store snack or a homemade comfort meal, this sando represents the beautiful fusion of Western ingredients and Japanese precision.
🥗 Ingredients
The Pork Katsu
- 2 pieces Pork Loin Chops (boneless, about 1-inch thick)
- 1/2 teaspoon Salt and Black Pepper (to taste)
- 1/4 cup All-purpose Flour (for dredging)
- 1 large Egg (beaten with 1 tsp oil)
- 1 cup Panko Breadcrumbs (Japanese style for maximum crunch)
- 2 cups Neutral Oil (such as canola or vegetable oil for frying)
The Sandwich Assembly
- 4 slices Shokupan (Japanese Milk Bread) (thick-cut, crusts removed if desired)
- 1 tablespoon Unsalted Butter (softened)
- 2 tablespoons Kewpie Mayonnaise (Japanese style mayonnaise)
- 1/2 teaspoon Karashi (Japanese hot mustard)
Sauce and Slaw
- 4 tablespoons Tonkatsu Sauce (store-bought (Bull-Dog brand) or homemade)
- 2 cups Green Cabbage (very thinly shredded)
- 1 teaspoon Rice Vinegar (for the cabbage)
👨🍳 Instructions
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1
Prepare the pork by trimming excess fat and making small small vertical cuts into the connective tissue between the meat and fat to prevent curling.
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2
Pound the pork lightly with a meat mallet to an even 3/4-inch thickness, then season both sides generously with salt and pepper.
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3
Set up a breading station: one plate with flour, a shallow bowl with the beaten egg and oil mixture, and a third plate with panko breadcrumbs.
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4
Dredge each pork cutlet in flour (shaking off excess), dip into the egg wash, and finally press firmly into the panko until completely coated.
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5
Heat the neutral oil in a heavy-bottomed skillet to 340°F (170°C). Use a thermometer to ensure the temperature is consistent.
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6
Carefully place the pork in the oil and 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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7
Transfer the fried katsu to a wire rack to rest for at least 5 minutes; this keeps the bottom from getting soggy.
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8
While the meat rests, toss the shredded cabbage with the rice vinegar and a pinch of salt. Let it sit for 2 minutes, then squeeze out any excess moisture.
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9
Lightly toast the Shokupan slices if preferred, though traditional sandos often use fresh, untoasted bread for a softer contrast.
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10
Mix the Kewpie mayo and Karashi mustard together, then spread a thin layer on one side of all four bread slices. Spread softened butter on two of the slices to create a moisture barrier.
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11
Dip both sides of the warm pork katsu into the tonkatsu sauce, ensuring it is well-coated but not dripping.
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12
Place the katsu onto a slice of bread, pile a generous amount of cabbage on top, and cover with the second slice of bread.
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13
Place a light weight (like a clean cutting board) on top of the sandwiches for 2 minutes to help the layers adhere.
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14
Using a very sharp serrated knife, trim the crusts off the sandwich (optional) and slice into halves or thirds to reveal the beautiful cross-section.
💡 Chef's Tips
Always use Japanese Panko rather than standard breadcrumbs for that signature airy crunch. Resting the meat on a wire rack is crucial; if you rest it on a paper towel, the steam will make the bottom crust soft. If you can't find Shokupan, use a thick-cut brioche or a high-quality white pullman loaf. For the cleanest cut, wipe your knife with a damp cloth between every single slice. Adjust the Karashi mustard to your heat preference; it is significantly more potent than yellow mustard.
🍽️ Serving Suggestions
Serve with a side of lightly pickled cucumbers or red radish. Pair with a cold Japanese lager or a refreshing iced Oolong tea. A small bowl of miso soup makes this a complete, satisfying lunch. Serve with extra tonkatsu sauce on the side for dipping. Add a small portion of Japanese potato salad for a classic Yoshoku cafe experience.