LOTI COOKS | KATSU SANDO WITH YOKO NAKADA
If you think a Katsu Sando is the best thing since sliced milk bread, then you’re in for a treat ’cause Japanese-born Yoko Nakada (founder of Makes Miso Hungry) is sharing her fave recipe for the panko-crusted pork sandwich with us. Featuring thick slabs of juicy pork, a homemade tonkatsu sauce that’s shockingly easy to put together and a fluffy AF Japanese milk bread – it’s the definition of sando perfection. Don’t believe us? Make it and then tell us otherwise.
For the Tonkatsu:
2 x 300g Iberico pork chop or collar (deboned and approx 1.5cm thickness)
500ml brining water (water with 10% salt)
30g panko breadrcumbs
500ml vegetable oil
For the Sando:
1 spring onion
2 shiso leaves
1 Shokupan loaf (Japanese milk bread, sliced around 1.5cm)
Salted butter, for spreading
For the Tonkatsu Sauce:
2 tbsp ketchup
2 tbsp Worcestershire sauce
2 tbsp oyster sauce
2 tbsp caster sugar
1. Place the pork in the brining water and leave for at least an hour. When ready, pat dry and coat the outside in a thin layer of flour, followed by the gently whisked egg, and finally roll in the panko breadcrumbs.
2. Heat a deep pan of vegetable oil to 160c and fry the pork for 3 minutes. Transfer to your kitchen roll lined dish and let it rest for 4 mins. Crank the heat up to 180c and put the pork back in to cook for another 3 minutes. Bring back out and rest until serving.
3. While the pork is resting, very finely chop your cabbage, spring onion and shiso. This is the salad element to the sando.
4. Next, mix your tonkatsu sauce in a small ramekin. The tonkatsu sauce is best made to your own taste, start by mixing the ingredients together but add more of any ingredient as you taste. This should give you a decent sized portion but it’s easy to make more if needed.
5. Cut the Shokupan slices into slices, cutting off the crusts and then lightly toasting. Next, slather butter on one side, place the salad on top, then your tonkatsu, drizzle your sauce and place the final slice of toasted bread on top.
6. Lastly, you’re cutting this in half but be gentle and try not to squish it down so your bread stays nice and fluffy!
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