Katsu Sando Sandwich cover

Katsu Sando Tonkatsu Sandwich Recipe

Recipes March 24, 2016

The Katsu Sando Tonkatsu Sandwich…. Not much to say here – There are few things we love more than taking boneless meat, coat it with flour, beaten eggs and breadcrumbs, and then fry it. Judging by the wide variations that exist from country to country, I know I’m not alone. From the famous schnitzel, to the not-so famous escalope, to the South American favorite milanesa, I took an interest to the Japanese version tonkatsu.

History

The origin of the Tonkastu also known as the Katsu Sando sandwich was in Japan in the 19th century. This sandwich was invented in a restaurant called Rengatei located in Tokyo in 1899. Originally, it was thought to be yoshuku – this is the Japanese version of English cuisine. Many people referred to it as katsuretsu or katsu in short form. Tonkatsu can be either served as a single dish as a sandwich filling or can be served with curry.

In modern times, Japanese cuisine have picked up influences from Europe, and all dishes that has these Western influences go by the name of yōshoku. These dishes are often eaten with spoons or bread. A great symbol of these cultural shifts is the Katsu Sando, a variation of tonkatsu but as a white bread sandwich filling.

One thing that is for sure is that in modern-day Tokyo, these babies are everywhere to be found, from the corner store to large food halls, to varying quality. While this Japanese pork cutlet sandwich is a sandwich that can be played around with, we decided to stick to the basics, and let you do the playing. If you want, you can add cabbage, tomatoes, or cheese. Whatever you see fit.

But, as you may know, the simple is often the tastiest. So try this at home with some tonkatsu sauce, and see for yourself.

It’s Katsu Sando Tonkatsu Sandwich time!

Katsu Sando Tonkatsu Sandwich


Variations

Tonkatsu can be served as a sandwich filling. An alternative is that is can be served as Japanese curry. When it is served on a big bowl of rice with an egg, it is referred to as katsudon.

Some alternatives to using pork include using chicken – chicken katsu. This is often served in Hawaaiian plate lunches. Beef, ham or minced meat are also other alternatives. In Korea, they use fish and it is referred to as fish katsu – saengseonkkaseu.

Shiso leaf or cheese can be sandwiched inside the meat before adding the bread and frying. For those who care about their calorie intake, they can use konnyaku.

 

How To Make A Katsu Sando Tonkatsu Sandwich

The Tonkatsu sandwich consists of deep-fried pork cutlet set in between bread. The sandwich can either be loin or fillet. Shredded cabbage is often an accompaniment.

Traditionally it is served with slices of white bread spread with barbecue sauce.

Pork loin or pork fillet can be used in preparation of the Tonkatsu. Salt and pepper the meat and dredge it lightly in flour. Dip the meat into a beaten egg and with the sticky egg liquid, coat with bread crumbs then deep fry.

Serve Tonkatsu along with shredded cabbage, mustard, tonkatsu sauce (which is the equivalent of Worcestershire sauce) and a slice of lemon.

Tonkatsu can also be served with rice and miso soup along tsukemono. It is eaten with chop sticks.

Serve Tonkatsu when cold to get the best taste of it. When the filling is good, the tonkastsu sandwich is very delicious.

Ingredients

Salt and pepper

2 boneless pork chops, on the thin side

2 tablespoons flour

1 large egg, lightly beaten, in a shallow bowl

1 cup breadcrumbs

Oil, for frying

4 slices bread

Mayonnaise, to taste. If you can get a hold of Japanese Kewpie mayo, even better

Mustard, to taste

Tonkatsu sauce, to taste

Don’t have Tonkatsu sauce? Don’t worry – it is extremely easy to make. Here is what you will need:


 

How To Make Tonkatsu Sauce

Ingredients

1 tablespoon ketchup

2½ tsp. Worcestershire Sauce

1½ tsp. Oyster Sauce

1⅛ Sugar


 

Method

Wash the pork chops first and let them rest while you prep everything you need. When you are ready, season both sides of the chops with a little salt and pepper before sprinkling flour gently over them. Then, proceed to dip the chops into the beaten eggs and then to the breadcrumbs. Make sure all sides are coated.

Heat up about 1.25 cm / half an inch of oil into a large frying pan over medium high heat, and fry the chops until they are golden brown and cooked through. Leave the temperature as is and flip them once, about a minute on each side.

Leave the chops to drain on a paper towel while you start to toast the bread. Put one spread of mayonnaise of one slice and the mustard on the other. Then put the Tonkatsu sauce on the chops before putting it all together.

Slice of the crusts, and enjoy!

Katsu Sando Tonkatsu Sandwich

 

Nutritional Facts

 

The Tonkatsu sandwich has a total of 313 calories (1308 kJ)

Calories from the fat 96

Saturated fat 2.3 grams – 12%

Total Fat 10.7 grams – 16%

Sodium 414 mg – 17%

Cholesterol 167 mg – 56%

Total carbohydrates 24.9g = 8%

Sugars 2.7 g

Dietary Fiber 0.1 g – less that 1%

Protein 29.4 g

Katsu Sando Sandwich Recipe
Katsu Sando Sandwich Recipe
An easy recipe for the Japanese pork cutlet sandwich, the Katsu Sando.

Prep Time: 25 minutes

Yield: 2

 

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