I recently introduced you to Cafe-style Japanese Sandwiches, and Katsu Sando (Pork Cutlet Sandwich) is another very popular Japanese sandwich. As the name implies, the filling is a thick Tonkatsu (Pork Cutlet) smeared with a fruity Japanese sauce.
Prep Time and Cook Time do not include the time required to make Tonkatsu.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- 2 slices Japanese sandwich bread (note 1)
- 1 large Tonkatsu (Pork Cutlet) that can cover the surface of the bread (note 2)
- 2 tsp butter softened
- 20-30g cabbage shredded (or lettuce, optional)
- 1-1½ tbsp tonkatsu sauce (note 3)
- 1 tsp karashi mustard (optional, note 4)
- A sprig curly parsley (optional, note 5)
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Spread butter on one side of each slice of bread and place them on a work bench, buttered side up.
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Spread karashi on one side of the buttered bread.
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Place the tonkatsu on the bread with karashi. If part of the tonkatsu is sticking out of the bread, trim it off the tonkatsu is similar to the shape of the bread. If part of the bread is not covered with tonkatsu, use the trimmed piece to cover it.
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Pour the tonkatsu sauce all over the cutlet, then spread the lettuce/cabbage on it.
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Place the other slice of bread on top, buttered side down, then press down gently with your palm.
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Remove your palm and leave it for 5 minutes or so to let the ingredients blend in.
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Using a sharp knife (do not use serrated knife), trim the crust off each slice. Ensure that the corner of the bread is 90 degrees (note 6).
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Cut the sandwich crosswise into 3 equal widths, making long rectangle sandwich pieces.
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Place the Katsu Sando, cut side up, on a serving plate and put a sprig of parsley on the side.
1. I used Japanese sandwich bread that is only 1cm thick. However, since today’s filling is quite thick and heavy, you can use thicker slices.
2. If you can’t make a large tonkatsu, you can use two smaller pieces.
3. I used Bulldog tonkatsu sauce. Bulldog brand sauces are available even at supermarkets now. You can find more details about Bulldog brand sauces with sample photos in my post, Yakisoba.
4. The best alternative for karashi is English mustard.
5. Parsley is optional, but I strongly recommend placing something green on the plate because brown is the dominant colour and a little bright colour lightens the plate up.
6. The sliced bread might not be in an exact rectangle shape. You need to adjust the width of the crust when trimming off.
7. Nutrition per serving.
serving: 399g calories: 976kcal fat: 29g (44%) saturated fat: 5.2g (26%) trans fat: 0g polyunsaturated fat: 5.8g monounsaturated fat: 10g cholesterol: 170mg (57%%) sodium: 1838mg (76%) potassium: 949mg (27%) carbohydrates: 118g (35%) dietary fibre: 7.7g (31%) sugar: 16.1g protein: 55.2g vitamin a: 3.5% vitamin c: 18% calcium: 26% iron: 51%