Katsu Sando
Katsu sando was invented in 1935 by Isen, a tonkatsu restaurant in Tokyo's Ueno district, just five years after it first opened. It later found a second life in Japan's convenience stores and train station bento counters, and more recently became a genuine international trend, popping up on menus from London to New York.
A golden, panko-crusted pork cutlet pressed between soft, crustless white bread with sweet-savoury tonkatsu sauce — Japan's most elegant convenience-store sandwich.
Ingredients
Method
Season pork cutlets with salt and pepper. Pound gently to an even thickness if needed.
Coat each cutlet in flour, then beaten egg, then press firmly into panko until fully covered.
Heat 2cm of oil in a pan to 170°C. Fry cutlets 3-4 minutes per side until deep golden and cooked through.
Drain on a rack for a few minutes — this keeps the crust crisp rather than soggy.
Butter each slice of bread. Spread mustard on two slices if using.
Spoon tonkatsu sauce generously over the cutlets on both sides.
Sandwich each cutlet between two slices of bread, pressing down firmly.
Rest for 2 minutes, then slice cleanly in half or thirds with a sharp serrated knife.
Rest the assembled sandwich for a couple of minutes before slicing — this lets the crust settle slightly so it doesn't shatter and fall apart under the knife.
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