Go Back
–+ servings

Pork Katsu Sando (Sandwich) with 2 Homemade Sauces

No ratings yet
By Yuto Omura
https://sudachirecipes.com
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 Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course Bento, Lunch, Snacks
Cuisine Japanese
Servings 2 portions
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Bento, Lunch, Snacks
Cuisine: Japanese
Servings: 2 portions

Ingredients 
 

Japanese Mustard Mayo

  • 2 tbsp Japanese mayonnaise
  • 1 tsp Japanese mustard (karashi) (karashi) or smooth Dijon
  • ½ tsp sugar
  • 1 pinch ground black pepper

Red Miso Sauce

  • 1 tbsp red miso paste
  • 1 tbsp light brown sugar
  • ½ tbsp sake
  • ½ tbsp mirin
  • 50 ml dashi stock or water
  • ½ tsp soy sauce
  • 1 tsp white sesame seeds

Katsu

  • 250 g pork tenderloin block
  • 1 pinch salt and pepper
  • cooking oil for deep frying
  • cake flour or all-purpose
  • 1 medium egg(s)
  • 1 tbsp milk
  • 1 tsp cooking oil for the eggs
  • 100 g panko breadcrumbs

Sandwich

  • 4 slices loaf bread see note
  • unsalted butter for spreading
  • 1 tbsp Worcestershire sauce
  • green cabbage shredded

Instructions 

Prepare the pork

  • Take 250 g pork tenderloin block and cut it in half. Cut each piece down the middle lengthways until just over half way, then open out and flatten.
    3 step cutting directions for katsu sando using pork tenderloin block
  • 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).
    tenderized pork fillet on a wooden chopping board
  • 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.
    tenderized pork fillet shaped into a rectangle and wrapped with plastic wrap

Sauces (double quantities if using 1 type)

  • 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.
    mustard mayo mixed in a small glass bowl
  • 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 1 tsp white sesame seeds. Heat on low until thickened, stirring continuously. Once glossy, turn off the heat and stir in 1 tsp white sesame seeds and set aside for later.
    red miso sauce cooking in a pan

Fry the Katsu

  • 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 medium egg(s) with 1 tsp cooking oil and 1 tbsp milk. Prepare two more plates, one with cake flour and one with 100 g panko breadcrumbs.
    3 trays containing flour, whisked egg and panko breadcrumbs
  • Unwrap the pork and coat the surface with the cake flour. Pat off any excess.
    pork fillet coated with flour in a metal container
  • Next, coat with the whisked egg.
    pork cutlet coated in egg in a metal container
  • Finally, press the panko breadcrumbs gently over the top, make sure it's fully covered and secure.
    pork cutlet coated in panko breadcrumbs in a metal container
  • Once the oil is heated, place the katsu in the pot and deep fry for 4 minutes on each side.
    first fry of pork katsu for katsu sando
  • Transfer to a wire rack to rest for 5 minutes. While you wait, increase the oil temperature to 180 °C (356 °F).
    pork cutlet resting on a wire rack after first fry
  • Fry each katsu a second time, this time, for 1 minute on each side at the higher temperature.
    second fry for pork cutlet at higher temperature
  • Transfer to the wire rack once more. For each mustard mayo sandwich, drizzle both sides of the katsu with 1 tbsp Worcestershire sauce.
    drizzling Worcestershire sauce over twice fried pork katsu

Assemble

  • Spread butter on one side of each piece of bread, then top with your choice of sauce.
    mustard mayo spread on two pieces of bread, and red miso sauce spread on two slices of bread on a wooden chopping board
  • Place a handful of shredded green cabbage on one side, then top with the katsu.
    pork cutlet placed over shredded cabbage to assemble katsu sando
  • Close the sandwich and trim the edges if desired. Cut in half using a clean knife.
    cutting katsu sando in half
  • Enjoy!
    two kinds of katsu sando on a wooden chopping board

Notes

Katsu Sando is usually made with plain white bread, but of course you can use your preferred bread. It is also usually served with the bread crusts cut off, but it's up to you if you want to keep them on.
Try not to touch or move the tonkatsu during the first minute of frying otherwise the breadcrumbs may start to fall off.