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Katsu Sando with Tonkatsu Sauce – Japanese Pork Sandwich

by Adina 16/02/2019 5 comments

japanese pork sandwich

An easy to make Japanese sandwich – katsu sando with breaded pork cutlets and tonkatsu sauce.

Katsu sando recipe

Japanese food is amazing, isn’t it? I cannot say that I have tried so much of it, but what I did have was always beyond good: sushi, different donburi bowls, onigiri, yakitori.

And now this katsu sando recipe with tonkatsu sauce. So easy to make and so satisfying. Not to mention that my kids went crazy for it, this Japanese sandwich has become one of their most requested recipes.katsu sando 12 Katsu Sando with Tonkatsu Sauce – Japanese Pork Sandwich

What is katsu sando?

Basically, a pork cutlet sandwich. You can find versions of breaded pork sandwiches in many other countries (for instance, in Germany, the delicious Schnitzel-Brötchen that you can buy in most bakeries) and the katsu sando is the Japanese version of a Schnitzel sandwich.

Katsu means cutlet and sando is the abbreviated form of sandwich. The breaded piece of meat is also called tonkatsu – pork cutlet when the katsu sando is made with pork.

But, although a pork cutlet might be the most common piece of meat used for the katsu sando recipe, chicken or beef can be used instead.

A typical katsu sando consists of two slices of crustless white bread, a panko breaded pork cutlet, a little mayonnaise, some cabbage slaw and tonkatsu sauce.katsu sando 16 Katsu Sando with Tonkatsu Sauce – Japanese Pork Sandwich

How to make katsu sando or Japanese pork sandwich

Well, it is a sandwich after all, so you can imagine that making it will not be very difficult.

Cabbage salad

Shred the cabbage finely. Give it to a bowl, spread some salt all over and knead the cabbage with the hand, this procedure will help tenderize the cabbage. Add the vinegar and the oil, mix well, adjust the taste and leave the cabbage salad until you’ve made the rest.

I always make a large bowl of cabbage salad using at least ½ a cabbage or a whole smaller one. You see, I adore cabbage salad or cabbage slaw and I know just how good in keeps in the fridge, we eat it for at least 2 or 3 days in a row and it is always delicious.katsu sando 10 Katsu Sando with Tonkatsu Sauce – Japanese Pork Sandwich

The panko breaded cutlet – tonkatsu

I used boneless pork chops for the Japanese sandwich. I had really small boneless pork chops of about 80 g/ 3 oz and about 1 cm/ 0.4 inch thick. Larger boneless pork chops can be used instead, but make sure that they are thinly cut, they should not be thicker than ½ inch/ 1.2 cm.

How to roast panko breadcrumbs

Usually, the Japanese breaded pork is fried in lots of fat. As I am not a fan of frying stuff (the oil, the mess, the smell…), I preferred to cook the pork chops in the oven, the way I cook my schnitzels most of the times.

Baking the panko pork chops in the oven is a piece of cake indeed, it is fast and the results are delicious: tender meat surrounded by a crispy, golden panko crust.

However, the baking times are not long enough to allow the panko breadcrumbs to become nice and golden, that is why an extra step is necessary.

So, I always roast the panko breadcrumbs before I bread the pork chops. In order to do that, I heat 1 tablespoon oil in a large non-stick pan and fry the panko for about 2-3 minutes, stirring often, until the breadcrumbs are golden. Add some salt and pepper and you’re done.how to make katsu sando Katsu Sando with Tonkatsu Sauce – Japanese Pork Sandwich

How to bread the pork chops

Step 1: You will need one large shallow bowl and two large plates. Give the flour onto one plate, the panko breadcrumbs onto another and the egg into the shallow bowl. Beat the egg lightly with a fork.

Step 2: Remove the fat from around the pork chops to prevent them from curling and beat them lightly with a meat pounder. If you don’t have a meat pounder (I don’t), you can use a small heavy saucepan instead.

Step 3: Sprinkle the pork chops with salt and pepper. Don’t forget this step, I sometimes do and I always regret it, unseasoned meat is not so great.

Step 4: Dredge the meat through the flour to coat. Pat the pork chops with the palm of your hand over the plate or the sink to shake off the excess flour.

Step 5: Dip the floured meat in the beaten egg. Hold the piece of meat hanging over the bowl for a few seconds to allow the excess egg to drip back into the bowl.

Step 6: Coat the pork chops with the panko breadcrumbs. Press gently with your hands to secure the breadcrumbs onto the meat.katsu sando 11 Katsu Sando with Tonkatsu Sauce – Japanese Pork Sandwich

How to make baked tonkatsu

Bake the breaded pork chops in the oven at 200 degrees Celsius/ 400 degrees Fahrenheit between 8 and 15 minutes depending on size.

My pork chops weighed 80 g/ 3 oz and were about 1 cm/ 0.4 inches, so they needed about 8 minutes in the oven.

Larger pork chops that are not thicker than ½ inch/ 1.2 cm, should also not take long, about 13-15 minutes. Just check by cutting one in the middle, it will be easy to see if it is cooked through.katsu sando 13 Katsu Sando with Tonkatsu Sauce – Japanese Pork Sandwich

How to make tonkatsu sauce?

For a good katsu sando or Japanese sandwich, you will need a good tonkatsu sauce recipe. Tonkatsu sauce is a thick, sweet and savory Japanese sauce, which is usually served with tonkatsu, but not only.

The following tonkatsu sauce recipe is super easy, using common ingredients like ketchup, Worcestershire sauce, oyster sauce, soy sauce and a little sugar.

Actually, all you need to do is to give all the tonkatsu sauce ingredients to a small bowl and stir. It will probably not take more than 2 minutes of your time.

And just in case you have some leftover tonkatsu sauce, you could use it to make other kind of sandwiches – for instance, a cheese sandwich or an egg sandwich. All tested and found absolutely delicious.

Tonkatsu sauce will also go well with these chicken nuggets, on these schnitzel burgers or on these potato crust schnitzel.

Also great slathered on stir fry vegetables or on pan fried tofu.katsu sando 15 Katsu Sando with Tonkatsu Sauce – Japanese Pork Sandwich

How to build a katsu sando

First cut the crust of the bread, if you wish. I forgot that completely and did not even notice it until I saw the pictures again the other day.

Spread a little mayonnaise and then tonkatsu sauce on each bread slice. Cover one slice with a little of the cabbage salad. Add the tonkatsu and cover with more cabbage salad. Press the second bread slice on top and cut the katsu sando in the middle.

Serve with more cabbage salad on the side, if you made a larger batch of it.how to make katsu sando 1 Katsu Sando with Tonkatsu Sauce – Japanese Pork Sandwichhow to make katsu sando 2 Katsu Sando with Tonkatsu Sauce – Japanese Pork Sandwichhow to make katsu sando 3 Katsu Sando with Tonkatsu Sauce – Japanese Pork Sandwich

katsu sando 14 150x150 Katsu Sando with Tonkatsu Sauce – Japanese Pork Sandwich

Katsu Sando with Tonkatsu Sauce – Japanese Pork Sandwich

Share this on WhatsAppAn easy to make Japanese sandwich – katsu sando with breaded pork cutlets and tonkatsu sauce. Katsu sando recipe Japanese food is… Asian and Indian Katsu Sando with Tonkatsu Sauce – Japanese Pork Sandwich European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Cabbage salad:
  • 100 g/ 3.5 oz/ 1 cup white or green cabbage (See note 1)
  • 2 tablespoons white vinegar
  • 1 tablespoon vegetable oil
  • ½ teaspoon sugar, if necessary
  • fine sea salt and pepper
  • Roasted panko:
  • 1 tablespoon vegetable oil
  • 90 g/ 3.2 oz/ 1 cup panko breadcrumbs
  • Tonkatsu sauce:
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 ½ teaspoons oyster sauce
  • 1 tablespoon soy sauce
  • ½ teaspoon fine sugar
  • Tonkatsu – breaded pork chops
  • 4 thin boneless pork chops (See note 2)
  • 1-2 tablespoons all-purpose flour, as needed
  • 1 large egg
  • 8 slices white bread
  • 2-3 tablespoons mayonnaise, as needed

Instructions

Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper. Brush the paper very lightly with some vegetable oil.

Cabbage salad:

Shred the cabbage finely and give it to a bowl. Sprinkle with salt and knead with the hand for about one minute, this will help tenderize the cabbage. Add the vinegar and the oil and mix well. Taste and add some sugar, if you find it necessary. Adjust the taste with salt and pepper.

Roasted panko breadcrumbs:

Heat the oil in a large non-stick pan. Add the panko and fry, stirring often, for 2-3 minutes or until golden. Transfer to a plate and let cool.

Tonkatsu sauce:

In a small bowl whisk together all the ingredients. Set aside.

Tonkatsu – breaded pork chops

Remove the fat from around the pork chops to prevent them from curling. Pound the pork chops lightly with a meat pounder or a small heavy saucepan. Season with salt and pepper.

You will need one large shallow bowl and two large plates. Give the flour onto one plate, the panko breadcrumbs onto another and the egg into the shallow bowl. Beat the egg with a fork.

Dredge the meat through the flour to coat. Pat the pork chops with the palm of your hand over the plate or the sink to shake off the excess flour.

Dip the floured meat in the beaten egg. Hold the piece of meat hanging over the bowl for a few seconds to allow the excess egg to drip back into the bowl.

Coat the pork chops with the panko breadcrumbs. Press gently with your hands to secure the breadcrumbs onto the meat.

Bake the breaded pork chops in the preheated oven between 8 and 15 minutes depending on size.

My pork chops weighed 80 g/ 3 oz and were about 1 cm/ 0.4 inches. They needed about 8 minutes in the oven.

Larger pork chops that are not thicker than ½ inch/ 1.2 cm, should also not take long, about 13-15 minutes. Just check by cutting one in the middle, it will be easy to see if it is cooked through.

Assemble the katsu sando:

Remove the bread crust, if desired. Smear each slice of bread with a little mayonnaise and then with some tonkatsu sauce.

Spread some cabbage salad on 4 of the bread slices. Place one tonkatsu – pork chop on top and cover it with some more cabbage salad.

Cover each slice with one of the remaining pieces of bread to form a sandwich and press lightly. Cut the sandwiches in the middle and serve.

Note 1: I always make a large batch of cabbage salad, it keeps very well in the fridge for several days and goes well with many other dishes.

Note 2: My pork chops weighed about 80 g/ 3 oz each and were about 1 cm/ 0.4 inch thick. You can use larger lean boneless pork chops, but make sure that they are not thicker than ½ inch/ 1.2 cm.

[nutrition-label id=11675]

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5 comments

angiesrecipes 17/02/2019 - 07:37

The encrusted pork looks sooooooooooooo good!

Reply
Ron 17/02/2019 - 15:18

Japanese food is indeed fantastic. I don’t believe I’ve ever had a dish I didn’t like and Tonkatsu is one of my favorites. I like you lean toward the pork version. But, the best is the Tonkatsu sauce. We use it on many dishes.
Now with that said, I’ve never had a Tonkatsu sandwich, what a great idea and one I will be trying soon.

Reply
mjskitchen 22/02/2019 - 04:26

Not a big sandwich person, but this one looks delicious. But then knowing me, I’d probably drizzle the pork cutlet with the sauce, top with the slaw and eat without the bread. Still sounds good, right?

Reply
Karen (Back Road Journal) 26/02/2019 - 16:07

I can see why your family would enjoy this sandwich, it looks terrific.

Reply
Marvellina | What To Cook Today 27/02/2019 - 04:30

LOVE katsu sando ! I love schnitzel or any breaded meat cutlet 🙂 Love the fact that you baked them too!

Reply

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