How to make katsu sando

Katsu Sando

Katus sando is a delicious Japanese (opens in new tab) sandwich filled with crunchy breadcrumbed pork cutlets, sweet, shredded cabbage, tonkatsu sauce and plenty of mayonnaise. We asked Tim Anderson, Masterchef winner and owner of Nanban restaurant in Brixton, for his favourite katsu sando recipe, and that's exactly what that is. Tim explains that he doesn't flatten his pork, as it cooks too quickly if you do, resulting in dry meat. Ths recipe serves four, and is perfect for lunches or even picnics.

Ingredients

  • 4 pork loin cutlets/steaks, about 1-1.5cm thick
  • salt
  • meat tenderiser powder
  • white pepper
  • 50g strong white bread flour
  • 2 eggs, beaten with 1 tbsp oil
  • 120g panko
  • oil, for deep-frying
  • 8 slices soft yet sturdy white bread (cut the crusts off for an authentic conbini experience)
  • 4 tbsp Kewpie mayo
  • ½ hispi cabbage, finely shredded
  • 100ml tonkatsu sauce

Step 1

Katsu Sando

Sprinkle each cutlet with salt, a tiny bit of tenderiser, and white pepper, and rub the seasoning in.

Step 2

Katsu Sando

Leave to sit for one hour, then dredge in the flour, then the eggs, and then the panko, ensuring the chops are very well coated.

Step 3

Katsu Sando

Heat the oil to 180ºC and fry the chops for about 5 minutes, until the pork is just cooked through – it is ok if it’s still a little pink. Drain on paper towel and leave to cool slightly.

Step 4

Katsu Sando

To construct the sandwich, spread the mayo on one piece of bread, then top with a handful of cabbage. Put a little tonkatsu sauce on top of the cabbage, then put the tonkatsu on top of that and add a little more tonkatsu sauce.

Step 5

Katsu Sando

Finally, top with the other piece of bread, squish it down, and slice in half. These are nice warm but they’re also perfectly delicious cold, and their texture will be okay after 24 hours in the fridge, provided your bread isn’t too dry and flimsy.

Katsu Sando

Katsu Sando

Katsu Sando