The Katsusando

This was definitely a new sandwich experience for me but as it is my duty, to you ‘the fans’ and my appetite, I was only too happy to try it out. Basically a combination of Katsu pork, the dish Wagamamas have pretty much built its empire on, cabbage and some saucy bits, this Japanese sandwich was pretty straightforward to make and turned out to be comforting and diverse in texture. I actually ended up having mine for dinner, because that is how I roll and also it was quite filling.

Whilst watching this demonstration of making a Katsusando, I learnt that sando means sandwich! So if ever in Japan, we are sorted! Also, it is tradition for the Japanese to cut off the crusts of their ?sandos?.

Ingredients (makes 2):
For the Katsu Pork
3 slices of white bread
1 egg
3 tbsp flour
2 pork chops

For Tonkatsu Sauce
1 tbsp ketchup
2 tsp worcestershire sauce
1 1/2 tsp oyster sauce (soy or hoisin alternatively)
1 tsp sugar

For the sandwich:
4 slices of white bread
3 tsps whole grain mustard
half a savoy cabbage, thinly cut

Method:
1.Break apart the 3 slices of bread and whizz in a blender until of a bread crumb consistency. Place aside in a bowl.
2. Crack the egg in it’s own bowl and whisk a little with a fork.
3. Trim the fat off the pork chops, place in a sandwich bag and flatten the meat with a rolling pin (or something similar).
4.Cover the pork chops with the egg first, then in a thin layer of the flour and lastly cover with breadcrumbs.
5. Bring a shallow pool of the oil to a high heat then add the pork chops, frying for 4 minutes on one side then 2 minutes on the other. Keep flipping until you’re happy the breadcrumbs have turned golden both sides. Place on a kitchen towel covered plate and rest to cool.
6. Spread a thin layer of the mustard on your slices of bread and add the cabbage.
7. Mix together all the ingredients for the Tonkatsu sauce. Place the pork on top of the cabbage and drizzle the sauce over the meat.
8. Add the second piece of bread on top and cut off the crusts!

 

 

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