Katsu Sando (Japanese Pork Cutlet Sandwich). Crispy fried pork katsu sandwiched between two fluffy pieces of milk bread with Japanese mayo and Tonkatsu sauce. A delicious and easy sandwich to make for lunch or dinner or for a heavier snack! Ready in 30-minutes!
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The taste of that crunchy crispy pork cutlet with that soft fluffy sweet bread with a hint of that creamy mayo and sweet tonkatsu sauce make this sandwich a winner in my books.
If you’re looking to make this katsu sando recipe healthier, you can definitely add some fresh thinly sliced cabbage or cucumbers. But I wanted to share a very simple sandwich recipe so I left the veggies out for this one.
A very popular sandwich!
This is a popular sandwich that you can find in Japan. Sometimes you may even find them sold at convenient stores. It’s convenient for commuters who have no time to grab a full meal, so the Katsu Sando can be a quick fix for hunger. Ps. I also share a delicious Japanese Egg Salad Sando or a Wanpuka Sando which are both delicious so don’t forget to check them out!
I miss seeing the world!
With the pandemic making travel a no-go this year, I definitely miss seeing the world. But health and safety come first and being able to travel is a luxury in my eyes and isn't a right. So it's important we all stay at home and avoid travel so we can beat this virus!
However, I must say cooking foods from around the world has given me a little taste of travel and culture. I've learned so much more about other cuisines I would have never known and I think it's so important. To educate and learn about other cultures so we can stay connected.
I know lockdown has been so difficult for many as we can’t see our own family or friends but food has been such a comfort. I’m glad I can continue sharing pan-Asian recipes like this so we can all experience a taste in travel in some way. Like this delicious katsu sando pork cutlet that originates from Japan! So here's a taste of Japan for you!
Now I know there are many Japanese sando recipes from the popular Strawberry Cream Sando or the Wanpuka Sandwich but this one is simple, savoury, easy to make and delicious!
Tips for making a great Katsu Sando!
- Use fluffy milk bread. This can be purchased at certain Asian bakeries or grocery stores. It makes all the difference because the bread is very fluffy, soft and slightly sweet adding a tasty contrast to the savoury, salty crispy pork cutlet.
- When breading your pork loins, make sure not to miss a spot! The cornstarch and eggs make those breadcrumbs stick to your pork loin so you want to make sure that loin is evenly coated.
- Slow and steady. When frying the pork cutlet, fry it over low heat for 7-8 minutes in total. If you increase the heat to medium, this will make the pork golden brown but the inside of your pork will be raw.
- Use a heavy plate and bowl to squish your sandwich. This allows for the sandwich to fit in your mouth for a tasty bite. But if you’re impatient, you may skip this step.
Frequently Asked Questions
It is a simple Japanese pork cutlet sandwich and is very popular at Japanese resturants. “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.
It’s made of Worcestershire sauce, soy sauce, sugar and other ingredients to give it that BBQ style sweet savoury taste.
It’s a deep fried breaded piece of pork that is crispy on the outside and meaty and savoury on the inside.
I find that any fluffy milk bread works really well for a katsu sando. If you can't find this type of bread, an egg or challah bread could work too!
For this recipe
You will need the following katsu sando ingredients:
- 2 thick pork loins, .336 kg in total
- ¼ tsp salt, for seasoning
- 2 tbsp cornstarch
- 1 egg, whisked
- ½ cup panko breadcrumbs
- ¼ cup avocado oil
- 4 slices bread, fluffy milk kind sold at Asian bakeries
- 1 tbsp Tonkatsu sauce, store bought
- 1 tbsp Mayo, Japanese kind
How to make a Katsu Sando
Pat your pork loin on both sides with paper towel to absorb any moisture. Lightly season with salt on both sides.
To prevent the pork loins from curling when it’s frying, make little cuts into the fat layer on the edge of the loin.
Evenly coat pork loins with cornstarch first, then whisked eggs and then panko breadcrumbs.
In a pan or wok set on low heat (level 3/10) add avocado oil. To check when it’s ready for frying, dip a chopstick into the oil and look for bubbles. If you see bubbles, it’s time to fry.
Carefully lower coated pork loins into the pan. Fry on each side until golden brown for 3-4 minutes on each side. Remove from the hot and place over paper towel to absorb excess grease.
Place crispy pork cutlet onto your bread. Drizzle mayo and tonkatsu sauce over top. Place your other slice of bread over top.
Optional: Place a plate over your sandwich and weight it down for 5 minutes. This squishes the sandwich to make it easier to fit inside one’s mouth to eat.
Slice off the crust (optional) and slice in half. Enjoy!
Notes:
To make this healthier, add sliced green cabbage into the sandwich or whatever vegetables you fancy. Carrots, cucumbers or lettuce would work well too!
Give it a try!
Well I hope you give my Katsu Sando recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Christie
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Katsu Sando (Japanese Pork Cutlet Sandwich)
Ingredients
- 2 slices pork loins thick cut, .336 kg in total
- ¼ tsp salt for seasoning
- 2 tbsp cornstarch
- 1 egg whisked
- ½ cup panko
- ¼ cup avocado oil
- 4 slices bread fluffy milk kind sold at Asian bakeries
- 1 tbsp Tonkatsu sauce store bought
- 1 tbsp Mayo Japanese kind
Instructions
- Pat your pork loin on both sides with paper towel to absorb any moisture. Lightly season with salt on both sides.
- To prevent the pork loins from curling when it’s frying, make little cuts into the fat layer on the edge of the loin.
- Evenly coat pork loins with cornstarch first, then whisked eggs and then panko breadcrumbs.
- In a pan or wok set on low heat (level 3/10) add avocado oil. To check when it’s ready for frying, dip a chopstick into the oil and look for bubbles. If you see bubbles, it’s time to fry.
- Carefully lower coated pork loins into the pan. Fry on each side until golden brown for 3-4 minutes on each side. Remove from the hot and place over paper towel to absorb excess grease.
- Place crispy pork cutlet onto your bread. Drizzle mayo and tonkatsu sauce over top. Place your other slice of bread over top. Optional: Place a plate over your sandwich and weight it down for 5 minutes. This squishes the sandwich to make it easier to fit inside one’s mouth to eat.
- Slice off the crust (optional) and slice in half. Enjoy!
Love katsu sandos, these look so yummy! Wish I had one for lunch!
Mmmm, I could really go for one of these Katsu Sando sandwiches right now! So delicious!
Holy moly this katsu sandwich sounds amazing!! Lately I've been craving all the crispy breaded meats YUM!
This is so good! I really love the contrast between the soft bread and creamy mayo, with the crispy pork in the middle.