Move over, basic sandwiches—Japan’s Katsu Sando is here to claim the throne! This beloved Japanese chicken (or pork) sandwich has become a global phenomenon. You’ve probably seen it making waves in trendy cafes, but trust me, making one at home is surprisingly easy—and way more satisfying.
The origins of the Katsu Sando date back to the 19th century, during Japan’s Meiji Era. It was during this culinary evolution that the Japanese adapted the European schnitzel into what we now know as “katsu” (short for “cutlet”). Over time, the addition of fluffy white bread, crisp cabbage, and sweet-savory tonkatsu sauce elevated it to sandwich royalty. Today, it’s a staple in Japanese convenience stores, bento boxes, and fancy restaurant menus alike.
If you’re looking for a quick lunch idea, a snack, or even an impressive brunch centerpiece, the Katsu Sando fits the bill. It’s easy to make, customizable, and the best crowd-pleaser. Swap pork for chicken! Try it with tofu for a vegetarian option, or add your favorite veggies for a personal twist. Plus, with this foolproof recipe, you’ll nail the crispy meat and get that authentic Japanese flavor.
So, if you’re Googling “how to make a Japanese sandwich” or “the best chicken sandwich recipe,” stop scrolling. This Katsu Sando is about to become your new favorite comfort food. Let’s get cooking, shall we?
Katsu Sando Recipe (Japanese sandwich)
Description
This Japanese Katsu Sando recipe is easy to follow and delivers authentic flavors. Crunchy pork cutlets, tonkatsu sauce, and soft milk bread make this a sandwich you won’t forget!
Ingredients
Instructions
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Prepare the Pork
Make shallow cuts in the connective tissue of the pork to prevent curling during frying. -
Tenderize the Pork
Use the back of a knife to lightly tenderize both sides, then reshape with your hands. Season with salt and pepper. -
Bread the Pork
Dredge pork in flour, dip in beaten egg, and coat generously in panko breadcrumbs. -
Heat the Oil
Heat vegetable oil in a pan to 170°C (test with wooden chopsticks—bubbles should appear). -
Fry the Pork
Fry each cutlet until golden brown (1 min per side for thin cuts, 3 min per side for thicker cuts). -
Prep the Cabbage
Shred cabbage finely. Use cold water to keep it crisp. -
Assemble the Sandwich
Butter one side of each bread slice. Spread mustard (optional), add cabbage, pork cutlet, and tonkatsu sauce. -
Final Touch
Optionally, press sandwiches with plates for 5 min before slicing. Remove crusts and slice in half for a traditional look.