Katsu Sando

Ingredients · 2 servings

• 2Pork katsu cutlet, cooked
• 4 sliceShokupan milk bread
• 3 ½ tbspTonkatsu sauce
• 1 cupCabbage, shredded
• 2 tspJapanese mustard

Equipment

stovetop, skillet, cutting board, knife, offset spatula, parchment paper, tongs, spoon, serving plate

Instructions

1. 1
   Gather Ingredients

   Gather the pork katsu cutlets, bread, sauce, cabbage, mustard, a skillet, board, knife, offset spatula, and parchment. · 2 min

   What to look for: All ingredients and tools are ready on the counter.

2. 2
   Recrisp Cutlet

   Heat a skillet over medium heat, then warm the pork katsu cutlets for 2 minutes per side until the crust sounds crisp. · 4 min

   When it is done: Center reaches 63°C / 145°F for a freshly cooked cutlet, or 74°C / 165°F when reheating chilled cooked pork.

3. 3
   Trim Bread

   Trim crusts from the shokupan slices with a sharp knife, keeping the pillowy square centers intact for clean sandwich edges. · 3 min

   What to look for: Each bread slice is soft, square, and free of crust.

4. 4
   Sauce Bread

   Spread tonkatsu sauce over 1 side of each bread slice, then add a thin swipe of Japanese mustard to 2 slices. · 2 min

   What to look for: The bread has an even glossy layer of sauce.

5. 5
   Build Sandwiches

   Place shredded cabbage on the mustard slices, set 1 hot cutlet on each, and cap with the remaining sauced bread. · 2 min

   What to look for: The cutlet sits centered and the bread edges align neatly.

6. 6
   Press Rest

   Press each sandwich gently with a board for 1 minute, then let it rest so the sauce settles into the cutlet without soaking the bread. · 2 min

   What to look for: The sandwich is compact but the bread still looks plush.

7. 7
   Slice Serve

   Cut each sandwich in half through the center with a sharp knife, arrange cut sides up, and serve while the cutlet is warm. · 2 min

   What to look for: The cross section shows crisp pork, cabbage, sauce, and soft white bread.