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Katsu Sando

The katsusando has three parts:

  • Sauce
  • Pork cutlet
  • Colelsaw

Additionally, the best breads to recreate the Japanese Experience™️are any kind of imported or authentic milk bread (shokupan) you can get your hands on.

Ingredients:

  • Cabbage
  • Spring onion
  • Garlic
  • Lemon
  • Salt & Pepper
  • Mayonnaise
  • Ketchup
  • Oyster sauce
  • Worcestershire sauce
  • Cooking/baking sugar
  • Flour
  • Corn starch/Tapioca flour
  • Eggs
  • Panko crumbs
  • Pork cutlets
  • Bread, preferably Milk bread aka Shokupan

Part 1: The 'Slaw

  1. Thinly slice a quarter head of cabbage (Josh Weissman uses half a head for a LOT of slaw); a regular knife will work but it'll take an age and requires precision. Use a mandolin if you have one.
  2. Thinly slice one to three spring onions depending on how much cabbage you made
  3. Grate a clove of garlic, two depending on how much cabbage you made
  4. Squeeze 1 lemon's worth of juice into the mixture (approximation via lemon juice bottle works fine)
  5. Season with salt & pepper to taste
  6. Add a tablespoon or two of mayonnaise depending on how much cabbage you made
  7. Mix together either with some implement or your hands until fully combined

Part 2: Tonkatsu Sauce

Josh Weissman used a LOT of the ingredients to make a LOT of sauce. To have a normal-sized amount of sauce to use and have left over, I cut his original ingredient portions in half.

To a small saucepot or small pan, add the following:

  • 1/4 cup of ketchup (about 4 tablespoons)
  • 1.5 tablespoons of oyster sauce
  • 2 tablespoons of Worcestershire sauce
  • 1.5 tablespoons of cooking/baking sugar 

Heat over medium heat and stir for about a minute; you want the sugar to be dissolved and everything incorporated. Once incorporated, it'll pour nicely into a container.

Part 3: The Cutlet

This part is yoinked from Ethan Chlebowski's Tonkatsu cutlet prep video. Add sufficient peanut oil to a pot, wok, etc. and bring the oil to frying temp (315 degrees Fahrenheit is a "good to go" temp).

  • Add two parts flour to one part corn starch to one bowl (2 cups flour - 1 cup corn starch should be sufficient)
  • Add two beaten eggs to another bowl
  • Add panko crumbs to a third bowl

For each cutlet:

  1. Dunk the cutlet in the flour and corn starch mixture
  2. Dunk the now coated cutlet into the beaten eggs
  3. Dunk the cutlet into the panko crumbs and press down on the cutlet to ensure the crumbs stay adhered
  4. Let the cutlet fry in the oil for about 5 minutes, and agitate it with a ladle-strainer so all parts get fried. Cleaning things up and washing your hands will take up a chunk of time to let the cutlet fry.

Bring it all together

  1. Get the bread out to form sandwiches
  2. Take one teaspoon of the tonkatsu sauce and spread it over the bottom slice of bread
  3. Put the cutlet on top of the sauced-up bread
  4. Put a pinch of 'slaw on top of the cutlet
  5. Cover with the top piece of bread
  6. Somewhat optionally, cut into "crustable" mode. Otherwise, cut it such that the bread and cutlet are aligned into a perfect-ish square/rectangle.
  7. Serve!

 

 

 

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