Katsu Sando (カツサンド)

Method10 steps · about 25 min

1. 1

   Step 1: Bring all ¼ cup sake and ¼ cup apple juice to a boil in a small saucepan. Have two separately prepared, uncooked breaded pork cutlets ready; the breading is already on the raw pork.

   Uses 1/4 cup sake · 1/4 cup apple juice

   
2. 2

   Step 2: Once the sake and apple juice have reduced to a thick syrup, lower the heat and stir in all ¼ cup Worcestershire sauce, 2 tablespoons soy sauce, 2 tablespoons ketchup and 2 tablespoons honey.

   Uses Reduced sake and apple juice · 1/4 cup Worcestershire sauce · 2 tablespoon soy sauce · 2 tablespoon ketchup · 2 tablespoon honey

   
3. 3

   Step 3: Grate in all 80 g onion and 7 g garlic. Cook, stirring, until the sauce is thick and the raw-onion smell has gone.

   Uses Seasoned sauce reduction · 80 g onion (about half a small onion), grated · 7 g garlic (about one large clove), grated

   
4. 4

   Step 4: Add vegetable oil to a heavy-bottomed, high-sided pot to a depth of 1½ inches and heat it to 160°C (320°F). Fry the TWO prepared, uncooked breaded pork cutlets, turning for even browning, until golden and the center of each pork cutlet reaches at least 63°C (145°F). Cook in batches if needed; thickness determines the frying time.

   Uses Vegetable oil for a 1½-inch-deep frying bath · 2 prepared, uncooked breaded pork cutlets for tonkatsu

   
5. 5

   Step 5: While the cutlets fry, lightly toast all FOUR thick slices of sandwich bread.

   Uses 4 slices sandwich bread (thick cut)

   
6. 6

   Step 6: Transfer both cooked cutlets to a wire rack to drain. Immediately drizzle some of the prepared tonkatsu sauce over both sides. Rest the cutlets for at least 3 minutes before assembling and cutting; save any sauce not used.

   Rest pork cutlets at least 3 minutes · 3 minUses Both fried pork cutlets · Some prepared tonkatsu sauce for glazing

   
7. 7

   Step 7: For the FIRST sandwich, spread a thin layer of Japanese hot mustard on ONE toasted bread slice. Reserve the other three slices.

   Uses 1 toasted bread slice for first sandwich base · Japanese hot mustard (to taste)

   
8. 8

   Step 8: Put ONE rested, glazed cutlet on the mustard-coated slice. Top with some shredded cabbage and ONE of the reserved toasted bread slices.

   Uses Mustard-coated first sandwich base · 1 of 2 rested glazed pork cutlets · Finely shredded cabbage, as needed for two sandwiches · 1 of 3 reserved slices for first sandwich top

   
9. 9

   Step 9: Press the first assembled sandwich firmly with your hands so the bread conforms to the cutlet and holds together.

   Uses First assembled katsu sandwich

   
10. 10

    Step 10: Cut the first sandwich in half. Make the SECOND sandwich with the TWO remaining toasted slices, the remaining rested glazed cutlet, another thin layer of mustard and some cabbage; press, cut in half and serve. Keep any unused sauce for another use.

    Uses First pressed katsu sandwich · 2 reserved toasted bread slices for second sandwich · Remaining 1 of 2 rested glazed cutlets · Japanese hot mustard (to taste) · Finely shredded cabbage, as needed for two sandwiches