Katsu Sando Recipe

Sharing is caring!

This katsu sando recipe is a delicious and convenient meal option. Breaded pork cutlet that’s crispy on the outside and tender on the inside, perfectly complemented by thinly sliced cabbage and katsu sauce on soft Japanese white bread. It’s the perfect combination of sweet and salty, crunchy and soft!

There’s nothing better than sinking your teeth into a katsu sando after a long day at work or school. It just makes everything better.

But what if we told you that this Japanese sandwich is not only delicious, but also super easy to make?

That’s right: you can make this sandwich at home in no time at all—all you need is bread, eggs, flour, and some pork cutlets!

I’ve got a katsu sando recipe right here (and don’t worry—I’ll walk you through every step).

But first,

What is a katsu sando?

Katsu sando is a popular dish in Japan and Hawai’i, and it can be found in most convenience stores and even in a Japanese restaurant.

It’s a delicious combination of breaded fried pork cutlet, cabbage, and tonkatsu sauce. Basically the perfect sandwich for any occasion—especially if you’re looking for something that’s a little more filling than your average sandwich.

Variations

Traditionally a katsu sando is made with pork, but you can also use chicken katsu, ‘ahi katsu, spam katsu, or even tofu for my vegetarian and vegan friends.

Ingredients to make this katsu sando recipe

• Cooking oil of choice. Vegetable, canola, avocado are all good options.
• Boneless pork chop. You can use pork loin or fillet to make the cutlet as well.               
• Eggs. This will be used as a binder to hold the breading on the pork.            
• Panko breadcrumbs. Japanese breadcrumbs. You can find this in the Asian aisle at the grocery store or online here          
• All purpose flour. This is the base of the breading and what helps keep the moisture in the pork. You can swap this out for the flour of your choice.               
• Garlic salt. Add an extra depth of flavor.               
• Pepper. Freshly ground or store bought works just fine.               
• Japanese milk bread. Shokupan. A soft pillowy white bread perfect for this sandwich. You can use any other soft, white bread if you can’t find this one at the convenience store.
• Tonkatsu sauce. A delicious tangy sauce. Make your own tonkatsu sauce or order online
• Cabbage. Red cabbage or green cabbage will do.

How to make a Japanese katsu sando

https://youtu.be/3W7nZ8vFyRI

I love grab and go meals and this one is perfect.

Heat the oil in a pan over medium-high heat to 350F. Add enough oil to cover the bottom of a heavy pot, large skillet, or frying pan.

Start with the tonkatsu. I like to use boneless pork chops, but you can use another cut or pork if you’d like.

The key to the crunchy outside and juicy inside is the breading. I like to season my flour with garlic salt and pepper. Pat dry a piece of pork. Dip in the flour mixture, then beaten egg, and lastly panko that has been placed in separate shallow dishes. Be sure to cover all of the meat and shake off the excess flour.

And then comes the frying. Gently place the pork chops in the oil and fry for 4-5 minutes on each side or until golden brown and an internal temperature of 145F.

Remove the pieces of pork from the oil and drain on a paper towels or a wire rack over a cookie sheet.

Now the fun part, assembling the sandwich.

Start with a slice of bread. Add sliced cabbage and drizzle over the tonkatsu sauce. Add the pork katsu and top with more cabbage and tonkatsu sauce.

Traditionally, Japanese sandwiches trim off the crust which just might make the kids happy.

Healthier alternative to fried katsu

Not a fan of deep frying? Don’t you worry, fried cutlet can be baked or air fried instead.

• To bake: Preheat oven to 400F. Bread the pork as usual. Bake for 20-22 minutes depending on thickness or until golden brown and an internal temperature of 145F.
• To air fry: Preheat air fryer to 360F. Bread the pork as usual. Air fry for 15-20 minutes depending on thickness or until golden brown and an internal temperature of 145F.

Tips for the best katsu sando

Here are three tips for making the best katsu sando:

• Make sure you get your hands on the right kind of pork. You’re going to want to use a cutlet with an even texture and a healthy amount of fat. The fatty part of the cutlet will help keep it moist when you fry it up!
• Don’t forget to season! You’ll want to season your flour or meat with some salt and pepper before frying it up.
• When it comes time to assemble your sandwiches, don’t skimp on the sauce! Tonkatsu sauce adds a little tang—so don’t hold back!

Frequently asked questions

Other great sandwiches to try

• ‘Ahi tuna fish slider
• Hawaiian ham and cheese sliders
• Teriyaki burger
• BBQ pulled pork
• Hawaiian style flying saucer

Tried this recipe? Tag me on social. I’d love to see and share it. Instagram
Facebook
Pinterest
Tried and love this recipe? Please give it a rating.
Pin for later.