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Katsu sando recipe

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Try the Japanese favourite katsu sando; a crispy golden pork steak sandwich with finely shredded cabbage, mayonnaise and katsu curry sauce. Our 20-minute recipe is perfect for a speedy midweek meal. See method

Serves 4
15 mins to prepare and 5 mins to cook
788 calories / serving

Ingredients

4 pork loin steaks
500ml vegetable oil, for deep-frying
8 slices brioche loaf
4 tbsp katsu curry sauce
2 tbsp mayonnaise
¼ small white cabbage, finely shredded
4 tbsp tomato ketchup

For the batter

1 tsp mayonnaise
2 tsp Japanese mirin
1 tsp miso
1 egg
50g flour
50g panko breadcrumbs

Each serving contains

Energy
3285kj
788kcal 39%
Fat
47g 67%
Saturates
11g 57%
Sugars
15g 16%
Salt
1.6g 27%

of the reference intake
Carbohydrate 55.1g Protein 36.5g Fibre 3.9g

Method

Place the mayonnaise, mirin, miso and egg into a medium bowl and mix together well. Add the flour and, using a balloon whisk, whisk until smooth. Add 200ml water, a little at a time, until a smooth batter is formed.
Place the panko breadcrumbs onto a plate. Place the pork loin steaks between two sheets of lightly oiled clingfilm and bash well until almost doubled in size. Pour the oil in a medium saucepan with deep sides and heat until a cube of bread turns golden in 30 seconds. Once the oil is up to temperature, dip the flattened pork loin steak in the batter, then into the breadcrumbs and then gently lower into the oil. Cook for 3-4 mins until the crumb is golden and the pork is cooked through. Remove from the pan using a slotted spoon and drain on kitchen paper.
To make the sandwich, mix the katsu curry sauce with the mayonnaise and spread onto the 4 sandwich bases, then top with the hot pork and top with shredded cabbage. Spread 1 tbsp of tomato ketchup onto the tops of each sandwich and place on top of the cabbage. Top with a heavy plate and press down well to flatten slightly. Cut in half to serve.

See more Japanese recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.