Baked Katsu Sando Recipe ( カツサンド )

Photo: Uncut Recipes

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TRADITIONAL JAPANESE RECIPE: Katsu Sando Recipe ( カツサンド ) is a juicy pork cutlet placed in between two slices of soft pillowy Japanese milk bread. Sandwiches are called Sando in Japan, like Tamago Sando (egg sandwich). Japanese milk bread is shokupan, and it's used primarely for sandwiches.

Think of it like a regular thing of comfort, with its crispy cutlet-style meat and soft white bread. Katsu Sando is Japan's most favourite sandwich, sold everywhere.

The difference between the Japanese cutlet and the western one is that Japanese Katsu uses panko (パン粉), meaning Japanese breadcrumbs used to coat meat.

But if you don't like frying, the oven option is always there, and this is what this recipe is about.

Typically, tonkatsu or chicken katsu are deep-fried, but many people don't like frying due to the disposal of the oil, the smelly and messy kitchen, and the fear of deep frying. So this is the best option for you.

There's a extra step if you want to bake Katsu, you'll have to toast the Panko until golden brown, to ensure you get the perfectly crispy colour of the regular deep-fried panko.

 

 

 

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Skill Level:	Time: 60 Minutes
Price:	Serves: 4 People

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Ingredients:

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Conversions

 

 

 

Directions:

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For the Panko:

01 - In a large frying pan, combine Panko and 14gr / 0.49oz / 1 tablespoon of Oil over medium to medium-high heat and cook it until toasted, stearing from time to time.

02 - Once the Panko has become darker and nicely brown, transfer it to a wider tray (oven try is ok )



For the Tonkatsu:

03 - Preheat the oven to 200C / 400F degrees and position the oven rack to the middle position.

04 - Remove the extra fat off the Meat and make a couple of slits on the connective tissue between the meat and fat to stop the meat from shrinking and expand during the cooking process as the nerves react to high temperatures, allowing Tonkatsu to remaing flat and not curling up.

05 - Pound the meat with a meat pounder, and crisscross a couple of cuts on the meat.

06 - Using your hands, mold the extended Meat back into its original shape

07 - Season the Meat with Salt and Pepper.



08 - Put the Flour on a plate.

09 - While in another large plate, combine 28gr / 0.98oz / 2 tablespoon of Oil and Eggs and whisk well.

10 - Dredge the Meat in Flour and remove excess flour.

11 - Dip in the Egg mixture.

12 - Coat with Panko.

13 - Press the Panko onto the Meat and transfer to the baking sheet lined with parchment paper or even better, an oven-safe wire rack.

14 - Bake at 200C / 400F for about 20 minutes or until the Pork is cooked through.

15 - Remove the Tonkatsu from the oven and set aside.



To Assemble Katsu Sando:

16 - Thinly shred the Cabbage leaf. Set Aside.

17 - Spread the Butter on both bread slices.

18 - Spread Dijon Mustard on top of the Butter on one side only.

19 - And spread the Katsu Sauce on the other side.

20 - Put the thinly Shredded Cabbage evenly on the Dijon mustard side.

21 - And drizzle some Katsu Sauce over the Cabbage.

22 - Place the Tonkatsu on top of the Cabbage and top with the other side of the Bread.



23 - Place the Sandwich between two plates for 5 minutes.

24 - Cut the crust of the Bread off and cut in half. Serve.

Notes:

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- Step 08: by adding oil, the meat and breaded coating won’t detach from each other while deep frying.

- Step 17: you can even use Mayonnaise instead of Butter, although the Butter acts as a waterproof guard so the Bread doesn’t get soggy.

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Written by: Uncut Recipes

Disclaimer

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