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The Sandwich 100 · make it at home

Katsu sando (pork cutlet sandwich)

35 min · 2 sandwiches

A thick, juicy pork cutlet in light panko, brushed with sweet-sharp tonkatsu sauce, pressed between soft milk bread with the crusts off. Wrapped and rested 5 minutes, it slices into clean, neat rectangles.

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The real one

You need

• 2 pork loin or tenderloin cutlets, about 2 cm (3/4 in) thick, 150 g (5 oz) each
• Salt and white pepper
• 2 tbsp flour, 1 egg beaten with 1 tsp water, 60 g (1 cup) panko
• Neutral oil for frying (about 750 ml)
• 4 thick slices Japanese milk bread (shokupan) or soft white sandwich bread
• For the sauce: 3 tbsp tonkatsu sauce (or 2 tbsp ketchup, 1 tbsp Worcestershire, 1 tsp soy sauce, 1 tsp sugar)
• 1 tbsp soft butter mixed with 1/2 tsp Japanese mustard (karashi) or Dijon
• Finely shredded cabbage (optional)

How to make it

1. Prep the pork (5 min): Make a few small cuts through the fat edge so it doesn't curl. Pound lightly to an even thickness, then season with salt and pepper.
2. Bread it (5 min): Dust with flour, dip in egg, then press firmly into panko on all sides. Rest 5 minutes so the crumb sets.
3. Fry (10 min): Heat 3 cm (1 1/4 in) oil to 170 C (340 F). Fry the cutlets 3 minutes a side until deep golden and 63 C (145 F) inside. Drain on a rack 3 minutes; they keep cooking.
4. Sauce it (1 min): Dip or brush each cutlet on both sides with the sauce.
5. Assemble and press (8 min): Spread the bread with the mustard butter. Add cabbage if using, then the cutlet, then the top slice. Wrap tightly in plastic and press under a plate 5 minutes. Cut off the crusts and cut into 3 rectangles.

Tips

• Pressing is what makes it look like a Tokyo depachika sando.
• A great cold lunch too; it keeps 4 hours wrapped.

Chef Amazing's own home version, in our words; not any shop's recipe.