Katsu sando

Katsu sando is the Japanese sandwich: panko-crusted chicken, finely shredded cabbage and tonkatsu sauce between soft crustless bread. The katsu takes 3-4 minutes in an air fryer, the sandwich is pressed 2 minutes and cut into perfect halves. 25 minutes.

25 min8 ingredients 4 steps
Katsu sando tăiat în jumătate: pui crocant în crustă panko, varză fină și pâine albă moale, secțiune la vedere
Pui Katsu — 10 cutlet pe farfurie

Instructions

  1. The katsu ⏱ 4 min

    Straight from the freezer to the air fryer: 3-4 minutes at 180°C until the panko crust is golden and crisp. Or 12 minutes at 200°C in the oven.

  2. Tonkatsu sauce

    Ketchup, Worcestershire, soy and sugar, stirred until the sugar dissolves. That is homemade tonkatsu.

  3. Assembly

    Bread spread with Kewpie on the inside. A generous layer of cabbage, the warm katsu brushed with tonkatsu on both sides, second slice on top.

  4. Press and cut

    Sandwich under a heavy plate, 2 minutes. Then one clean cut with a serrated knife, cross-section on show.

Good to know

Three details make it Japanese: soft bread with the crusts off, cabbage shredded fine as noodles for freshness and crunch, and the press: 2 minutes under a heavy plate so the layers fuse and the cut comes out clean.

Frequently asked questions

What is katsu sando?

The Japanese sandwich with a panko-crusted cutlet, shredded cabbage and tonkatsu sauce on soft crustless bread. Sold everywhere in Japan, from konbini to fine dining.

Which bread?

Shokupan, Japanese milk bread, or the softest toast bread you can find. Always crustless, always cut straight.

What is tonkatsu sauce made of?

At home: ketchup, Worcestershire, a splash of soy and sugar. Sweet, tangy, lightly spiced: Japan's cousin of barbecue sauce.

Eaten warm or cold?

Both. Warm, the crust is at its peak. Cold, lunchbox style, the layers settle and cut perfectly.

Ready to cook Seriosly?

Authentic taste isn't improvised, it's taken Seriosly.

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8 ingredients 4 steps ~25 min