Crispy Katsu Sando | Japanese Pork Cutlet Sandwich
(0)
30 min
Quick
Kifli Kukták
A klasszikus tokiói street food ikon: szaftos, aranybarnára és extra ropogósra sült panko morzsás sertésszelet, édeskés-pikáns tonkatsu szósszal és finomra gyalult, friss fejes káposztával, puha fehér toast kenyérszeletek közé zárva.
Preparation method
Preparation and breading
Shred the white cabbage paper-thin, then place in ice water for 5 minutes to make it extra crispy. Then drain thoroughly and dry.
Prepare the homemade tonkatsu sauce: in a small bowl, whisk together the ketchup, half of the Dijon mustard, and the Worcestershire sauce until smooth.
Lightly pound the pork loin cutlets (to approx. 1.5 cm thick), and score the connective tissue around the edges in a few places so the meat does not curl while frying. Season both sides with salt and pepper.
Chef's tip
The secret to the perfect texture is the panko breadcrumbs and resting the meat: after frying, leave it on the wire rack for 2-3 minutes so steam can escape and the breading stays crisp.
For a truly authentic Japanese experience, use Japanese Kewpie mayonnaise, and before serving, lightly press the sandwich with a heavy board for 1-2 minutes for perfectly neat slicing.
Ingredients
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