Pork Katsu Sando (Sandwich) with 2 Homemade Sauces
Japanese Katsu Sando is the ultimate sandwich made with crispy deep fried pork cutlet, crunchy shredded cabbage and a choice of either homemade Japanese mustard mayo or miso sauce. Learn how to make the best Katsu Sando ever with my special tenderizing technique!
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tbsp Japanese mayonnaise
- 1 tsp Japanese mustard (karashi) (or smooth Dijon)
- ½ tsp sugar
- 1 pinch ground black pepper
- 1 tbsp red miso paste
- 1 tbsp light brown sugar
- ½ tbsp sake
- ½ tbsp mirin
- 50 ml dashi stock (or water)
- ½ tsp Japanese soy sauce (koikuchi shoyu)
- 1 tsp toasted white sesame seeds
- 250 g pork tenderloin fillet
- 1 pinch salt and pepper
- cooking oil (for deep frying)
- all-purpose flour
- 1 egg
- 1 tbsp milk
- 1 tsp cooking oil (for the eggs)
- 100 g panko breadcrumbs
- 4 slices white bread
- butter (for spreading)
- 1 tbsp Worcestershire sauce
- green cabbage (shredded)
Instructions
- 1
Take 250 g pork tenderloin fillet and cut it in half. Cut each piece down the middle lengthways until just over half way, then open out and flatten.
- 2
Use the back of a knife to beat the pork and rough up the surface, this will make the pork more tender. Fold over the edges to make a square about the same size as your bread. It should be no thicker than 1.5-2cm (0.5-0.8 inches).
- 3
Sprinkle with 1 pinch salt and pepper on each side, then wrap with plastic wrap and freeze for 30 minutes to 1 hour. Be sure to set a timer, the pork should be firm, not frozen solid.
- 4
While you wait, prepare the sauce. In a small bowl, add 2 tbsp Japanese mayonnaise, 1 tsp Japanese mustard (karashi), ½ tsp sugar and 1 pinch ground black pepper Mix well and set aside.
- 5
Take a small pan and add 1 tbsp red miso paste, 1 tbsp light brown sugar, ½ tbsp sake, ½ tbsp mirin, 50 ml dashi stock and ½ tsp Japanese soy sauce (koikuchi shoyu). Heat on low until thickened, stirring continuously. Once glossy, turn off the heat and stir in 1 tsp toasted white sesame seeds and set aside for later.
- 6
Once the katsu is ready to coat, start heating your cooking oil to 160 °C (320 °F).While you wait, prepare the katsu coating stations. In a dish, whisk 1 egg with 1 tsp cooking oil and 1 tbsp milk. Prepare two more plates, one with all-purpose flour and one with 100 g panko breadcrumbs.
- 7
Unwrap the pork and coat the surface with the cake flour. Pat off any excess.
- 8
Next, coat with the whisked egg.
- 9
Finally, press the panko breadcrumbs gently over the top, make sure it's fully covered and secure.
- 10
Once the oil is heated, place the katsu in the pot and deep fry for 4 minutes on each side.
- 11
Transfer to a wire rack to rest for 5 minutes. While you wait, increase the oil temperature to 180 °C (356 °F).
- 12
Fry each katsu a second time, this time, for 1 minute on each side at the higher temperature.
- 13
Transfer to the wire rack once more. For each mustard mayo sandwich, drizzle both sides of the katsu with 1 tbsp Worcestershire sauce.
- 14
Spread butter on one side of each piece of bread, then top with your choice of sauce.
- 15
Place a handful of shredded green cabbage on one side, then top with the katsu.
- 16
Close the sandwich and trim the edges if desired. Cut in half using a clean knife.
- 17
Enjoy!