Katsu Sando カツサンド

Method24 steps

1. 1

   Step 1: Combine Japanese mayonnaise (1 tbsp), margarine (1 tbsp) and mustard (1/2 tsp) in a small mixing bowl and set aside.

   Uses 1 tbsp Japanese mayonnaise · 1 tbsp margarine · 1/2 tsp mustard

2. 2

   Step 2: Place the pork (2 pieces) on a chopping board and tenderize with a meat mallet.

   Uses 2 pieces pork (*2)

3. 3

   Step 3: Shape both pork steaks to the size of the bread slices, keeping the meat on its own chopping board.

   Uses Two tenderised pork steaks

4. 4

   Step 4: Apply pinch of salt and pepper over the pork.

   Uses Two shaped pork steaks · pinch of salt and pepper

5. 5

   Step 5: Whisk the egg (1), 3 tablespoons water and the separate 1 tablespoon batter mayonnaise in a medium bowl. Keep the prepared mayonnaise-margarine-mustard bread spread separate.

   Uses 1 egg for cutlet batter · 3 tbsp water · 1 tbsp Japanese mayonnaise for cutlet batter

   
6. 6

   Step 6: Add flour (4 tbsp) and mix them all together to make batter.

   Uses Egg, water and batter mayonnaise mixture · 4 tbsp plain flour

7. 7

   Step 7: Dip the shaped meat carefully to keep the shape with your hands.

   Uses Two seasoned shaped pork steaks · Cutlet batter

8. 8

   Step 8: Coat the meat well with the batter.

   Uses Pork steaks dipped in batter

9. 9

   Step 9: Scatter the Panko breadcrumbs on shallow container.

   Uses 1 cup Panko bread crumbs (*3)

10. 10

    Step 10: Place the pork coated with batter on the panko breadcrumbs.

    Uses Batter-coated pork steaks · Panko set out in a shallow container

11. 11

    Step 11: Coat the pork well with panko breadcrumbs.

    Uses Pork placed in the panko

12. 12

    Step 12: Heat deep frying oil to 170 °C (338°F) in a fryer or frying pan. *5

    Uses vegetable Oil (for deep frying)

13. 13

    Step 13: Deep fry the coated pork in the 170°C oil for about 8–10 minutes, depending on its size, turning as needed. Check that the thickest part reaches at least 63°C (145°F) on a food thermometer before removing it.

    Deep Fry Pork · 10 minUses Two panko-coated pork steaks · Frying oil at 170°C

    
14. 14

    Step 14: Remove the cutlets to a paper-towel-lined tray or draining rack. Let them rest for at least 3 minutes before eating while preparing the sauce and bread.

    Uses Cooked fried pork cutlets

15. 15

    Step 15: Combine the 2 tablespoons tonkatsu sauce with the 1 tablespoon ketchup and set aside.

    Uses 2 tbsp Tonkatsu sauce · 1 tbsp ketchup

16. 16

    Step 16: Place two of the four bread slices on a clean chopping board for the first sandwich; reserve the other two.

    Uses Two bread slices for the first sandwich

17. 17

    Step 17: Spread half the prepared mayonnaise-margarine-mustard mixture thinly over the two bread slices for the first sandwich. Reserve the other half for the second sandwich.

    Uses First sandwich bread pair · Half the prepared mayonnaise-margarine-mustard spread

18. 18

    Step 18: Place 1/2 cup of shredded cabbage on to a bread.

    Uses First sandwich base bread slice · ½ cup shredded cabbage for the first sandwich

19. 19

    Step 19: Coat the underside of one rested fried cutlet with one-quarter of the prepared tonkatsu-ketchup mixture. Reserve the other cutlet and sauce portions.

    Uses One rested fried cutlet · One-quarter of the prepared tonkatsu-ketchup mixture for the first underside

20. 20

    Step 20: Place the tonkatsu sauce drizzled side down onto the cabbage.

    Uses First cutlet with its underside sauced · First cabbage-topped base bread slice

21. 21

    Step 21: Coat the top side of the first cutlet with another quarter of the prepared tonkatsu-ketchup mixture. Reserve the remaining half of the sauce for the second cutlet.

    Uses First cutlet on cabbage and bread · One-quarter of the prepared sauce for the first top side

22. 22

    Step 22: Place a piece of bread on top of the fried pork to sandwich.

    Uses First sauced cutlet on bread · First sandwich top bread slice

23. 23

    Step 23: Assemble the second sandwich in the same way using the remaining two bread slices, half the spread, ½ cup cabbage, second rested cutlet and remaining sauce, coating both sides of that cutlet. Place a flat plate over both completed sandwiches and add a light weight for 5 minutes to help them settle.

    Settle both assembled katsu sandwiches under a light weight · 5 minUses First closed katsu sandwich · Remaining two bread slices · Remaining half of bread spread · Remaining ½ cup shredded cabbage · Remaining rested fried cutlet · Remaining half of tonkatsu-ketchup mixture

    
24. 24

    Step 24: After 5 minutes, remove the plate and weight, then cut both sandwiches in half to serve.

    Uses Two settled katsu sandwiches