Katsu sando (Japanese sandwich with crispy pork)

If you like tonkatsu (crispy Japanese pork chops – a kind of Japanese schnitzel), then the katsu sando is your new drug of choice This trendy sandwich is not only widely eaten in Japan, but is now also popping up in hip restaurants in London, New York and Melbourne.This recipe makes your own divine katsu sando.

Traditionally, this sandwich is made with Japanese bread: super soft, light sweet white bread, made with sugar and milk, not yet available in the Netherlands, so we go for half a casino white without shame.

You can toast the bread just as before you like that, we find the combination between the zach to bread and the crispy meat very fine. If you choose that too, cut the bread carefully: white bread dents quickly.

Also read: Trend: the katsu sando is the hottest sandwich in London

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This is how you make this katsu sando

First make the tonkatsu sauce by mixing all the ingredients together.

Prepare three bowls for breading the schnitzels, one with flour, one with beaten egg and one with the panko, add some salt and pepper to the flour.

Pass the fillet pieces through the flour, egg and panko, making sure that a nice thick layer of panko sticks to it for extra crispy tonkatsu.

Heat a layer of oil (about 1.5 centimeters) in a large Using a piece of bread, test whether the oil is hot enough, carefully lower the pork escalopes into the hot oil and bake e cooked and brown. For thicker slices of meat you have to keep for about 10 to 13 minutes.

Remove the tonkatsu from the pan and drain on a double layer of kitchen paper.

Generously cover the four slices of bread with Japanese mayonnaise. Place the schnitzels on the sandwiches. Brush with some tonkatsu sauce and put some white cabbage on top. Cover with the other sandwiches.

Cut the crusts off the sandwiches. It's okay if you cut some meat with it; you will soon add those leftovers to it. Then cut the sandwiches in half and eat them hot, possibly with some extra tonkatsu sauce.

More tasty sandwiches:

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For 2 people:
  • 4 square slices of white bread
  • 2 fillets or cutlets – ask your butcher to cut them a little thicker
  • Hand of flour
  • 1 egg, beaten loose
  • 50 grams of panko (Japanese breadcrumb)
  • Japanese kewpie mayonnaise (or regular)
  • Hand-cut white cabbage
  • Neutral oil, for frying
  • Salt & pepper

For the tonkatsu sauce :

  • 1/2 teaspoon mustard powder
  • 120 ml ketchup
  • 60 ml worcestershires aus
  • 2 teaspoons of soy sauce

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