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Katsu Sando | Derekkchen

Katsu Sando

Katsu Sando

25 mins prepServes 2

Katsu Sando

2 servings

What you need

salt

1 tsp salt

white pepper

1 tsp white pepper

plain flour

2 tbsp plain flour

sesame oil

1 ½ tsp sesame oil

soy sauce

1 ½ tsp soy sauce

table sugar

1 tsp table sugar

cabbage

¼ head cabbage

rice wine vinegar

1 ½ tsp rice wine vinegar

sesame seed

2 tbsp sesame seed

egg

panko breadcrumbs

½ cup panko breadcrumbs

Japanese mayo

3 tbsp Japanese mayo

pork chop

milk

4 tbsp milk

cooking oil

1 fl oz cooking oil

Checkout experience

Shop ingredients

Instructions

Tonkatsu

1. Pound the pork until it is 1/2 inch thick and season with salt and white pepper.
2. Whisk together white batter ingredients.
3. Dredge pork in flour, batter, then panko.
4. Fry pork in neutral oil at 350 degrees Fahrenheit for 3 minutes on each side.
5. Season tonkatsu with salt after frying.

Cabbage Slaw

1. Grind sesame seeds with mortar and pestle and combine rest of ingredients for dressing.
2. Dress sliced cabbage with dressing.

Sando

1. Lightly toast Japanese milk bread in toaster.
2. Place slaw on top of bread along with tonkatsu, tonkatsu sauce, and another slice of bread.
3. Cut the crust and slice in half (EAT THE TRIMMINGS).

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