Katsu Sando

Chef Shota Nakajima’s Katsu Sando is a crispy, savory, ultra-satisfying take on the Japanese convenience store classic. Thick-cut pork loin gets double-fried for max crunch, then drenched in a sweet-savory sauce spiked with mustard, tahini, and teriyaki.

---

Katsu Sando

By Shota Nakajima

Print the Recipe

Ingredients:

Main

• Japanese milk bread (thick cut)
• Pork loin (cut into 1-inch thick pieces)

Batter

• Tempura batter mix – 100g
• Cold water – 100g (1:1 ratio)
• Baking powder – 1 tsp
• Flour (for dredging)
• Panko breadcrumbs (for coating)

Slaw

• Cabbage – 300g
• Salt – 6g
• Kewpie mayo – 50g
• Black pepper – 1 tsp

Sauce

• Tomato paste – 100g
• Malt vinegar – 40g
• Teriyaki sauce – 110g
• Soy sauce – 30g
• Tahini paste – 20g
• Honey – 20g
• Japanese hot mustard powder – 1 Tbsp
• Hot water – 2 Tbsp
• Salt – 1 Tbsp

Instructions:

1. Pork Katsu

1. Slice pork loin into 1-inch thick pieces and pound to tenderize.
2. Season with salt and pepper.
3. Dredge in flour, dip into tempura batter (mixed 1:1 with water and baking powder), and coat with panko.
4. First fry at 280°F (140°C) for 5 minutes.
5. Rest for 3 minutes.
6. Second fry at 350°F (175°C) for 3 minutes.
7. Let rest on a rack for 1 minute.

2. Sauce

1. Mix Japanese hot mustard powder with hot water to activate.
2. Combine all sauce ingredients and whisk until smooth.

3. Slaw

1. Thinly slice cabbage.
2. Massage with salt and let it rest.
3. Squeeze out excess moisture.
4. Mix with mayo and black pepper.

4. Build the Sando

1. Toss pork katsu in sauce and coat all sides.
2. On thick-cut milk bread, layer slaw first, then the katsu.
3. Top with another slice of bread.

Homemade | homemadecooking.com

Watch the Episode

---

---