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Katsu Sando (カツサンド)

With a juicy thick-cut pork cutlet breaded in a crisp panko crust glazed in a spiced fruit sauce, Katsu Sandwiches, make for a satisfying and delicious lunch on the go. Today, I'm going to show you everything you need to know to make an amazing Katsu Sando, including the sauce!

2 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	846 kcal	Sugar	35 g
Carbs	86 g	Cholesterol	208 mg
Protein	66 g	Sodium	2023 mg
Fat	20 g	Fiber	5 g
Sugar	35 g
Cholesterol	208 mg
Sodium	2023 mg
Fiber	5 g

Prep Time: 10 min Cook Time: 15 min Total Time: 25 min

https://norecipes.com/katsu-sandwich-recipe/

Add sake and apple juice to pan.
To make the sauce, add the 1/4 cup sake and 1/4 cup apple juice to a small saucepan, and bring the mixture to a boil.
Boil, add ingredients.
When the sake and apple juice mixture becomes thick and syrupy, turn down the heat and add the 1/4 cup Worcestershire sauce, 2 tablespoon soy sauce, 2 tablespoon ketchup, and 2 tablespoon honey.
Cook garlic and onions.
Grate in the 80 grams onion and 7 grams garlic and cook the mixture until it's nice and thick and no longer smells like raw onions.
Fry pork.
Fry the 2 pieces Tonkatsu at 320 degrees F (160 C) until it reaches an internal temperature of 140 degrees F. Check out my for more details.
Toast bread.
While the pork is frying, lightly toast the 4 slices sandwich bread.
Drain cutlet and drizzle sauce.
When the pork is done, set it on a wire rack and immediately drizzle both sides with the tonkatsu sauce.
Add mustard to bread.
To assemble the katsu sandwich, spread a thin layer of Japanese hot mustard on one piece of bread.
Add tonkatsu and cabbage.
Add a whole piece of tonkatsu and top with some Shredded cabbage and another piece of bread.
Press sandwich.
Give the sandwich a firm press with your hands to get the bread to conform to the shape of the Katsu. This helps prevent the sandwich from falling apart when you cut it in half.
Slice and serve.
Slice the Katsu Sando in half and serve.

Ingredients

4 slices sandwich bread (thick cut)

2 pieces Tonkatsu

Japanese hot mustard (to taste)

Shredded cabbage

1/4 cup sake

1/4 cup apple juice

1/4 cup Worcestershire sauce

2 tablespoon soy sauce

2 tablespoon ketchup

2 tablespoon honey

80 grams onion (1/2 small onion grated)

7 grams garlic (1 large clove grated)

Instructions

Step 1

Add sake and apple juice to pan.

Step 2

To make the sauce, add the 1/4 cup sake and 1/4 cup apple juice to a small saucepan, and bring the mixture to a boil.

Step 3

Boil, add ingredients.

Step 4

When the sake and apple juice mixture becomes thick and syrupy, turn down the heat and add the 1/4 cup Worcestershire sauce, 2 tablespoon soy sauce, 2 tablespoon ketchup, and 2 tablespoon honey.

Step 5

Cook garlic and onions.

Step 6

Grate in the 80 grams onion and 7 grams garlic and cook the mixture until it's nice and thick and no longer smells like raw onions.

Step 7

Fry pork.

Step 8

Fry the 2 pieces Tonkatsu at 320 degrees F (160 C) until it reaches an internal temperature of 140 degrees F. Check out my for more details.

Step 9

Toast bread.

Step 10

While the pork is frying, lightly toast the 4 slices sandwich bread.

Step 11

Drain cutlet and drizzle sauce.

Step 12

When the pork is done, set it on a wire rack and immediately drizzle both sides with the tonkatsu sauce.

Step 13

Add mustard to bread.

Step 14

To assemble the katsu sandwich, spread a thin layer of Japanese hot mustard on one piece of bread.

Step 15

Add tonkatsu and cabbage.

Step 16

Add a whole piece of tonkatsu and top with some Shredded cabbage and another piece of bread.

Step 17

Press sandwich.

Step 18

Give the sandwich a firm press with your hands to get the bread to conform to the shape of the Katsu. This helps prevent the sandwich from falling apart when you cut it in half.

Step 19

Slice and serve.

Step 20

Slice the Katsu Sando in half and serve.