Japanese Katsu Sando Recipe

Alice Hama

Table of Contents

    Katsu sando

    “Sando” is the word Japanese people use for sandwich for short, like a nickname. When you go to a “konbini” (convenience store) in Japan, you will see a variety of sandos neatly lined up on the shelf. Those sandos usually use very soft white bread and come with a variety of ingredients, such as tamago (egg salad), katsu (fried pork cutlet), tsunamayo (tuna and mayo), and even a dessert type with fruit and whipped cream.

    In the past few years, this Japanese konbini-inspired sando, especially katsu sando, has become a trendy item among culinary professionals and foodies in the U.S. If you are an active follower of Japanese cuisine and food-related posts on Instagram or TikTok, I am pretty sure you have seen one before.

    In this article, I will introduce how to make a katsu sando at home and the sake to pair with this fun dish.

    Katsu sando with sake

    Katsu sando can be cooked with your choice of meat such as chicken, wagyu beef and pork. Play with the recipe to find your favorite!

    Servings 2 people

    Ingredients

    • 3 slices (about 1/2 inch thick) pork loin
    • Salt and pepper
    • 1 1/2 cups panko
    • 1 1/2 cups all-purpose flour
    • 2 eggs
    • Canola oil for frying
    • 6 slices (about 1/2 inch) bread of your choice
    • 1 tablespoon (1 tablespoon x 3 slices) mayonnaise
    • 1 tablespoon (1 tablespoon x 3 slices) butter
    • 4 tablespoons tomato ketchup
    • 4 tablespoons Japanese Worcestershire sauce

    Shopping tip

    I purchased most of the items at the Japanese supermarket, Mitsuwa. They sell sliced pork loin which is perfect for making katsu. In addition, I personally recommend Hamadaya’s white bread. It is a traditional Japanese style bread, very fluffy with a touch of sweetness. I recommend choosing the loaf with nine slices.

    Ingredients

    Procedure

    Step 1

    Lightly sprinkle salt and pepper on the pork loin. Make some cuts on the fat area so the meat will stay flat when fried.

    Pork

    Step 2

    Prepare flour, beaten eggs, and panko in separate bowls.

    Preparing flour, beaten eggs, and panko in separate bowls

    Step 3

    Place the pork in flour and make sure the meat is covered entirely, then remove excess flour and soak in eggs. Repeat this process for each pork loin. Repeat this process additional two times.

    Pork loin with flour dip into eggs

    Step 4

    Cover the flour and egg-soaked pork with panko.

    Step 5

    Cook in the frying oil until it turns a crispy golden color. Rest on frying rack to remove excess oil.

    Cook in the frying oil until it turns a crispy golden color

    Step 6

    Mix ketchup and Worcestershire sauce well and dip the fried pork cutlets.

    Mix ketchup and Worcestershire sauce

    Step 7

    Spread mayo on three slices and butter on the other three.

    Spread mayo on three slices and butter on the other three

    Step 8

    Sandwich the cutlet between the slice with mayo and the slice with butter. (Mayo and butter sides should be facing inside.)

    Sandwich the cutlet between the slice with mayo and the slice with butter

    Step 9

    Cut off the edge of the bread and then cut into three parts. Serve and enjoy!

    Cut off the edge of the bread and then cut into three parts
    Serve Katsu sando on the plate
    Dassai 45

    Dassai “45”: This sake is made with Yamadanishiki rice polished down to 45%. It’s a very aromatic sake with apple and peach notes, but it is also somewhat dry. Fruity characteristics pair well with the sauce, while the dry finish cuts through the pork fat, making the overall flavor very balanced and enjoyable.

    Nanbu Bijin “Plum Sake”

    Nanbu Bijin “Plum Sake”: This is a plum sake packed with ripe tree fruit flavor like plum (of course), white peach and nectarine. The recipe uses Worcestershire sauce, which contains fruit concentrate. The sake acts like an extension of the sauce. This is an elevated version of an adult’s hamburger and coke pairing.

    Alice Hama

    Alice Hama

    Certified Sommelier in wine and sake with more than 15 beverage and food-related certifications around the world, including Court of Master and WSET Sommeliers. Alice’s passion for wine and sake has taken her on many gastronomic adventures! She currently consults and writes for several importers, restaurants, and media outlets.

    https://www.alicehama.com/

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