Tonkatsu & Chicken Katsu Sandos
Let’s end the year on a high note. One dish I was happy to see in London, this year, was the Katsu Sando, and it’s about freakin’ time!
The Katus Sando is essentially a Japanese Katsu sandwich but because its Yoshoku (western-influenced Japanese dishes) you know it’s taken to a whole different level. Two slices of white bread, crispy breaded chicken cutlets, crunchy cabbage and that zingy tonkatsu sauce! It doesn’t get any better than this.
Can we just take a moment and be thankful for the strange fascination the Japanese have with Western food.
Katsu Sandos are normally eaten over in Japan using pork cutlets but today I decided to make use of some leftover chicken fillets in my fridge. In our previous article about Japanese Sandos, we explored all forms of the Japanese Sando (the delightful nickname Japanese people gave the word “sandwich.”) but today we’re going to dive right in so you can make your own crispy tonkatsu (pork) & chicken katsu sandos at home!
What you’ll need:
Sha Ra Ku Mono Bread Knife for the final cut.
Sturdy chopping board
- White cabbage, finely shredded (for the Tonkatsu)
- Lettuce, finely shredded (for the Chicken Katsu)
- 1 tbsp white vinegar
- 2 tbsp plain flour
- 1 egg, beaten
- 150g panko breadcrumbs
- 2-3 mini chicken thighs
- Oil (for frying)
- 4 slices white bread
- 1 boneless pork chops
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp soy sauce
- 1 tbsp sugar
- ¼ tsp mustard (yellow or Dijon)
- ½ tsp white vinegar
Cabbage & Lettuce:
Using the KASUMI 12cm Utility Knife:
- Finely slice both white and lettuce and place in separate bowls.
- Add vinegar to the white cabbage and leave to marinate.
- Leave the lettuce to rest.
Mix all ingredients in a small bowl and leave aside.
- Cut off any excess fat from your pork cutlets with your utility knife.
- Season with salt & pepper, dust cutlets in flour, coat in the whisked egg and then into the panko breadcrumbs. Make sure the thighs are well covered and set aside.
- Heat 1inch of oil in a deep frying pan. Drop a few crumbs of breadcrumbs to ensure it is hot enough. If it sizzles, it’s ready!
- Place the breaded cutlets carefully into the frying pan, laying down away from you.
- Fry each cutlet for 10-12 mins on each, flipping every few mins to ensure the crumb coating is golden brown.
- Take out and place on a metal wire rack and sprinkle with salt. Rest for 5 mins.
Chicken Katsu Sando:
- De-bone the chicken thighs with your utility knife.
- Dust chicken thighs in flour, coat in the whisked egg and then into the panko breadcrumbs. Make sure the thighs are well covered and set aside.
- Heat 1cm of oil in a deep frying pan. Drop a few crumbs of breadcrumbs to ensure it is hot enough. If it sizzles, it’s ready!
- Place the panko breaded chicken crumbs carefully into the frying pan, laying down away from you.
- Fry each chicken thigh for 2-3 mins on each side or until the crumb coating is golden brown.
- Take out and place on a metal wire rack and sprinkle with salt. Keep warm.
Assembling your Sando:
- Layout 4 slices of bread on a chopping board (2 slices per sandwich)
- Add a spread of choice over the slices.
- Drizzle that delicious tonkatsu sauce on top on each slice.
- Place the 1 breaded katsu cutlet/strip on one slice.
- Spoon the marinated cabbage mixture for the Tonkatsu & shredded lettuce for Chicken Katsu on the other slice.
- Press the cutlet/strip slice on the other to make the sando.
TIP #1: If you don’t want any crusts, trimming the edges with Sha Ra Ku Mono Bread Knife is a breeze!
TIP #2: Add any additional flavour bombs to your Sandos like pickled ginger, Japanese mayo or some hot sauce!
The Curtain Raiser:
Finish off your recipe by slicing the sandos into two halves. The Sha Ra Ku Mono Bread Knife has high quality ultra sharp serrated teeth for smooth cuts through bread and sandwich contents.
I was bowled over by how well this knife cuts through bread. The weight of the knife and sharp, serrations help it cut decisively. The best part is the Sha Ra Ku Mono Bread Knife doesn’t shatter crusty bits but slices right through them. The fewer crumbs on the chopping board the better!