This sandwich from Japan is an explosion of contrasts, both in flavor and texture. The filling of the Katsu Sando is the typical Tonkatsu, breaded pork with its sauce and cabbage. And the bread is usually a Shokupan or Japanese milk bread, although you can substitute it for a common sliced bread. The result is surprising: tender on the outside and crispy on the inside.
Time: 15 minutes
4 pieces of thick pork loin
Uncut sliced bread
1 egg L
For the tonkatsu sauce:
45 g perrins sauce
30g oyster sauce
5g of honey
We start by cutting the cabbage into a fine julienne and leave it in a bowl covered with cold water, this way it will not be so hard.
For this recipe it is important to buy the thick loin, about a couple of fingers thick and flatten and enlarge it by hitting it with a kitchen hammer so that it covers the entire surface of the loaf.
Once the desired size, season with salt and pepper on both sides and pass through wheat flour, beaten egg and panko.
We put our 24cm NEXT pan on the fire, we pour an abundant amount of sunflower oil. Once the oil is very hot, add the loin 2 at a time and cook on both sides, when it is golden on one side, turn it over. Remove on kitchen paper to release excess oil.
Making homemade tonkatsu sauce is very easy, we just put all the ingredients in a bowl and mix well.
Cut the edges of the slices of sliced bread, paint the inside of both slices of bread with the tonkatsu sauce and put well-drained cabbage on one of them, then the piece of loin and close with another slice of bread, start with the half and we can already taste this Japanese sandwich delight.
Photos and recipe by MJ .