Katsu sando
Katsu sando, from above
Non vegJapan

Katsu sando

Crisp panko cutlet, tangy katsu sauce and cabbage on soft milk bread, crusts off. Tokyo konbini luxury.

35 minTime
26 gProtein each
mildSpice
Konbini classic2 chapters · 1 min read

Make it your way

Grandma's wayPanko pork cutlet, tonkatsu sauce and cabbage on crustless milk bread.
The original
701kcalsame
26 gproteinsame
3 gfibresame
35minutessame

Katsu sando.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pork4 thin pork loin cutlets (or chicken breast)
Salt½ tsp
Black peppera pinch
Maida (all-purpose flour, plain flour)¼ cup
Egg1, beaten
Breadcrumbs1 cup panko
Cooking oil (vegetable oil)absorbed from frying
White bread8 slices milk bread
Tonkatsu sauce¼ cup
Mayonnaise1½ tbsp
Prepared mustard1 tsp
Cabbagefinely shredded

Method

4 steps
  1. 1Pound cutlets slightly, season, dredge in flour, egg and panko.
  2. 2Fry in oil at 170 C for 3 minutes a side until golden and cooked through.
  3. 3Drain and brush both sides with tonkatsu sauce.
  4. 4Spread bread with mayo and mustard, add cabbage and cutlet, close, press lightly, cut off crusts and halve.
Serve it like this

Cut into halves or thirds to show the thick cutlet and stack on a plate. Serve with extra sauce.

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Make it a meal

What goes with Katsu sando: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tendon45 min
Bread or rice Melon pan180 min
On the side Miso soup20 min
On the side Japanese cucumber salad15 min
On the side Japanese potato salad35 min
To drink Matcha latte5 min
Something sweet Japanese cheesecake90 min
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