Katsu Sando (Japanese Pork Cutlet Sandwich). Deep-fried panko coated pork sandwiched between fluffy milk bread with Japanese mayo and Tonkatsu sauce with cabbage slaw.
The taste of that crunchy crispy pork cutlet with that soft fluffy sweet bread with a hint of that creamy mayo and sweet fruity Tonkatsu sauce with crunchy cabbage slaw make this sandwich a winner in my books. If my health wasn't a concern, I would eat this pork katsu sandwich every day because it's so good!
Popular Japanese Sandwich
This is a popular Japanese sandwich is popularly sold in restaurants and Japanese convenience stores. It's become so popular, you'll find it sold in North America, like in Los Angeles specifically West Hollywood.
This Japanese Katsu sando is convenient for Japanese people, especially commuters. This Japanese recipe is almost as popular as my fluffy Japanese egg salad sando recipe, which you can check out here!
Easy to make
If you're making this for the first time, I share helpful tips and information below on how to make it.
Ingredients
Below are ingredients to make your katsu sando recipe. Please scroll to recipe card below for full measurements.
- Pork loin: this cut is highly recommend for this sandwich as it has some fat along the edge of the meat. You may substitute with pork chop but please remove the bone or boneless pork tenderloin.
- If you can't eat pork, chicken breast butterflied into two pieces and tenderized will work. After cooking the chicken katsu, I would suggest slicing the katsu into two pieces to fit into your sandwich as it'll be quite large. You may also replace with chicken thighs for a chicken cutlet sandwich. If you choose to make chicken katsu sandwiches, please ensure the chicken is cooked through with an internal temperature of 165F or until juices run clear.
- Beef steak can also be substituted for a beef katsu sando. You can deep fry until the Japanese breadcrumbs become golden brown for rare-medium rare. If you like it well done, cook it for a few more minutes.
- Neutral Oil: any flavorless oil such as avocado oil, sunflower oil, peanut oil, grapeseed oil, vegetable oil or canola oil. Just make sure to use enough oil to fry your pork cutlets.
Seasoning
- Salt
- Black pepper
- Garlic powder
Coating
- Panko breadcrumbs: panko bread crumbs are more crispier than normal breadcrumbs. Most Asian grocers will sell this ingredient. You may be lucky and find it at select Western grocers or online, like on Amazon.
- Eggs: fresh eggs are required for the egg mixture to coat the meat for the breadcrumbs to stick.
- All purpose flour: all purpose flour to help the egg stick to the meat. If you don't have all purpose flour, cornstarch, potato starch or tapioca starch will work too.
Sandwich components
- Japanese Milk bread: or any fluffy soft white bread will work. Most Asian bakeries will sell fluffy milk bread so it doesn't have to be Japanese perse. You can find this type of bread at most Chinese or Korean bakers too.
- Tonkatsu sauce: This is one of those infamous Japanese condiments that you can find sold at many Asian grocers or served at any Japanese restaurant. You can also make your own tonkatsu sauce and I share how to make it below in the recipe card. You can also find this sold online, like on Amazon, depending on your country.
- Butter
- Optional: Japanese mustard or Dijon mustard.
Cabbage slaw (optional)
This is optional as you can sub this for a simple shredded cabbage but if you want to take your sandwich to the next level, give the slaw a try!
- Cabbage: shredded cabbage is key for this sandwich. White cabbage or red cabbage will work. I would avoid using Napa or savoy cabbage as they are softer and don't possess that fresh crunch.
- Japanese mayonnaise: aka Kewpie mayonnaise This mayo has a very creamy texture because it's mainly made of egg yolk versus the normal kind which is made of both egg yolk and whites. Your local Japanese market, Asian grocer or online retailers, like Amazon, will carry this ingredient.
- If you can't find it, feel free to substitute with normal mayonnaise.
- Rice vinegar: This adds a lovely acidic tang to your slaw. Most Asian grocers, select Western grocers, or online retailers, like Amazon, will carry this ingredient.
- Salt
How to Make Pork Katsu Sandos
- Cut slits along the fat (this prevents pork from curling as it fries). Tenderize pork until about 1 cm thick.
- Evenly season pork with salt, black pepper and garlic powder on both sides.
- Place flour in a large shallow bowl, beaten eggs in a medium bowl and panko in a third bowl. Dredge each pork loin first in flour, then in egg and lastly panko - ensuring no bald spots.
- In a large wok or heavy pot, add oil and heat over medium heat. Once oil is hot (check by inserting a wooden chopstick and look for bubbles to form), carefully lower breaded pork away from you to prevent oil splash back.
- Deep frying on each side until golden brown, 2 minutes per side and until the pork reaches and internal temperature of 145 F or juices run clear. Remove pork with a slotted spoon and rest the pork on a wire rack or large plate or baking sheet lined with paper towels to excess drip the oil. The residual oil will make the crispy pork soggy.
- In a bowl, combine grated cabbage, salt, rice vinegar and Japanese mayo. Mix well.
- Butter both slices of bread. Optional: if you enjoy mustard, spread a thin layer of mustard onto your bread. Layer a piece of pork katsu on top, drizzle Tonkatsu sauce over top, followed by equal portion of cabbage slaw and close off with slice of bread.
- Optional: Slice off the crust and slice sandwich in half. Enjoy!
Cooking Tips
- Cut slits along the fat layer. The slits prevent the pork from curling as it fries in the frying pan.
- When breading your pork loins, make sure not to miss a spot! The flour and eggs make those breadcrumbs stick to your pork loin, so you want to make sure that loin is evenly coated.
FAQ
What is a katsu sando?
It is a simple Japanese pork cutlet sandwich and is very popular at Japanese restaurants. “Katsu” is the short form “katsuretsu,” which means “cutlet” in Japanese. The word “Sando” is a fun nickname or short way to say sandwich in Japan.
What is katsu sauce made of?
It’s made of Worcestershire sauce, soy sauce, sugar and other ingredients to give it that BBQ style sweet savory taste.
What does katsu taste like?
It’s a deep fried breaded piece of pork that is crispy on the outside and meaty and savory on the inside.
What's the best bread for katsu sando?
I find that any fluffy milk bread works really well for a katsu sando. If you can't find this type of bread, white bread, brioche bread, or egg bread will work well too!
Other recipes you may like!
- Japanese Tamago Sando
- Wanpaku Sandwich
- Japanese Egg Sandwich
- Inkigayo Sandwich
- Strawberry Coconut Cream Sandwich
Katsu Sando (Japanese Pork Cutlet Sandwich)
Ingredients
- 1 lb pork loin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 ¼ cup panko breadcrumbs or sub with normal breadcrumbs
- 2 eggs beaten
- ¼ cup all purpose flour add more if needed
- 6 slices milk bread or sub with white bread or brioche bread
- 3 tablespoon tonkatsu sauce store bought or refer to instructions below
- 1 tablespoon butter
- 2 cups avocado oil or any neutral tasting oil like vegetable oil or grapeseed oil
Cabbage slaw (optional) or simply sub with shredded cabbage:
- 1 ½ cups cabbage thinly sliced
- 3 tablespoon Japanese mayo aka Kewpie mayo
- 1 tablespoon rice vinegar or sub with white vinegar
- ¼ teaspoon salt
Homemade Tonkatsu Sauce (optional)
- 3 tablespoon oyster Sauce or vegetarian stir fry sauce
- 2 tablespoon ketchup
- 5 teaspoon Worcestershire sauce
- 2 ¼ teaspoon white granulated sugar
Instructions
- Cut slits along the fat (this prevents pork from curling as it fries). Tenderize pork until about 1 cm thick.
- Evenly season pork with salt, black pepper and garlic powder on both sides.
- Place flour in a large shallow bowl, beaten eggs in a medium bowl and panko in a third bowl. Dredge each pork loin first in flour, then in egg and lastly panko - ensuring no bald spots.
- In a large wok or heavy pot, add oil and heat over medium heat. Once oil is hot (check by inserting a wooden chopstick and look for bubbles to form), carefully lower breaded pork away from you to prevent oil splash back.
- Deep frying on each side until golden brown, 2 minutes per side and until the pork reaches and internal temperature of 145 F or juices run clear. Remove pork with a slotted spoon and rest the pork on a wire rack or large plate or baking sheet lined with paper towels to excess drip the oil. The residual oil will make the crispy pork soggy.
- Optional: To take your sandwich to the next level, in a bowl, combine grated cabbage, salt, rice vinegar and Japanese mayo. Mix well. Or simply substitute with plain shredded cabbage.
- Optional: if you're making homemade tonkatsu sauce, combine Sauce as listed above in a bowl and whisk together. If you're using store bought, please skip this step.
- Butter both slices of bread. Layer a piece of pork katsu on top, drizzle store bought or homemade Tonkatsu sauce over top, with an equal portion of cabbage slaw (optional) and close off with slice of bread.
- Optional: Slice off the crust and slice sandwich in half. Enjoy!
Michelle | Sift & Simmer
Love katsu sandos, these look so yummy! Wish I had one for lunch!
Caleb - Never Ending Journeys
Mmmm, I could really go for one of these Katsu Sando sandwiches right now! So delicious!
Rosemary
Holy moly this katsu sandwich sounds amazing!! Lately I've been craving all the crispy breaded meats YUM!
Heidi | The Frugal Girls
This is so good! I really love the contrast between the soft bread and creamy mayo, with the crispy pork in the middle.