Katsu Sando
Ingredients
The sandwich
-
4
slices
Shokupan Japanese milk bread
-
1
tbsp
margarine
-
1
tbsp
Japanese mayonnaise
-
½
tsp
mustard
-
2
pieces
pork
-
pinch
salt and pepper
-
1
cup
shredded cabbage
The batter and frying
-
3
tbsp
water
-
4
tbsp
plain flour
-
1
cup
Panko bread crumbs
-
vegetable oil
for deep frying
-
2
tbsp
Tonkatsu sauce
-
1
tbsp
ketchup
Instructions
- Mix Japanese mayonnaise, margarine, and mustard in a bowl and set aside.
- Tenderize the pork with a meat mallet and shape it to match the size of the bread.
- Season the pork with salt and pepper.
- Whisk together egg, water, and Japanese mayonnaise in a bowl, then add flour to create a batter.
- Dip the pork in the batter, ensuring it's well coated.
- Coat the battered pork in Panko breadcrumbs.
- Heat oil to 170°C (338°F) and deep fry the pork for 8-10 minutes until cooked.
- Remove the pork and let it drain on paper towels.
- Combine Tonkatsu sauce and ketchup in a bowl and set aside.
- Spread the margarine and mayonnaise mixture on two slices of bread.
- Add shredded cabbage on one slice of bread and place the fried pork on top.
- Drizzle Tonkatsu sauce over the pork, then top with another slice of bread.
- Place a weight on top of the sandwich for 5 minutes to help it hold its shape.
- Cut the sandwich in half to serve.
Nutrition Facts (estimated)
Servings
2
Calories
639
Total fat
18g
Total carbohydrates
37g
Total protein
6g
Sodium
472mg
Cholesterol
6mg
You might also like