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Katsu sando recipe

Katsu sando recipe

1 rating

Try the Japanese favourite katsu sando; a crispy golden pork steak sandwich with finely shredded cabbage, mayonnaise and katsu curry sauce. Our 20-minute recipe is perfect for a speedy midweek meal. See method

  • Serves 4
  • 15 mins to prepare and 5 mins to cook
  • 788 calories / serving

Ingredients

  • 4 pork loin steaks
  • 500ml vegetable oil, for deep-frying
  • 8 slices brioche loaf
  • 4 tbsp katsu curry sauce
  • 2 tbsp mayonnaise
  • ¼ small white cabbage, finely shredded
  • 4 tbsp tomato ketchup

For the batter

  • 1 tsp mayonnaise
  • 2 tsp Japanese mirin
  • 1 tsp miso
  • 1 egg
  • 50g flour
  • 50g panko breadcrumbs

Each serving contains

  • Energy

    3285kj
    788kcal
    39%
  • Fat

    47g 67%
  • Saturates

    11g 57%
  • Sugars

    15g 16%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 55.1g Protein 36.5g Fibre 3.9g

Method

  1. Place the mayonnaise, mirin, miso and egg into a medium bowl and mix together well. Add the flour and, using a balloon whisk, whisk until smooth. Add 200ml water, a little at a time, until a smooth batter is formed. 
  2. Place the panko breadcrumbs onto a plate. Place the pork loin steaks between two sheets of lightly oiled clingfilm and bash well until almost doubled in size. Pour the oil in a medium saucepan with deep sides and heat until a cube of bread turns golden in 30 seconds. Once the oil is up to temperature, dip the flattened pork loin steak in the batter, then into the breadcrumbs and then gently lower into the oil. Cook for 3-4 mins until the crumb is golden and the pork is cooked through. Remove from the pan using a slotted spoon and drain on kitchen paper. 
  3. To make the sandwich, mix the katsu curry sauce with the mayonnaise and spread onto the 4 sandwich bases, then top with the hot pork and top with shredded cabbage. Spread 1 tbsp of tomato ketchup onto the tops of each sandwich and place on top of the cabbage. Top with a heavy plate and press down well to flatten slightly. Cut in half to serve.

See more Japanese recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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