Japanese🍞 Bread & bakery

Katsu Sando (Japanese Pork Cutlet Sandwich)

Name: Katsu Sando (Japanese Pork Cutlet Sandwich)
Yield: 3 servings
Cuisine: Japanese
Ingredients: Japanese pork cutlet (tonkatsu); Tonkatsu sauce; Japanese mayonnaise; Japanese mustard; Japanese white bread; Butter; Shredded cabbage

🍽 Serves 3

A classic Japanese train station snack featuring a crispy pork cutlet coated with tonkatsu sauce and a mustard-mayo spread, served between fluffy Japanese white bread. Simple yet delicious, served at room temperature and pressed into a neat package before being cut into thirds.

Adapted from a video by Adam Liaw

How to Make Perfect Katsu Sando | Japanese Pork Cutlet Sandwiches | カツサンド

Watch on YouTube

Ingredients

Japanese pork cutlet (tonkatsu)as prepared in the detailed tonkatsu video referenced
Tonkatsu sauceany variety acceptable (store-bought, quick version, or homemade)
Japanese mayonnaise
Japanese mustardor hot English mustard or similar
Japanese white breadfluffy Asian-style white bread, not artisan sourdough
Butterspread lightly on bread to prevent oil and sauce from soaking in
Shredded cabbagelight amount for texture, optional

1
Prepare the Japanese pork cutlet until golden and crispy. Allow it to cool to room temperature, as authentic katsu sando is served at room temperature rather than piping hot.
2
Lightly spread butter on the bread slices to help prevent oil from the cutlet and sauce from soaking excessively into the bread.
3
Spread a mixture of Japanese mayonnaise and mustard on one bread slice, extending to the edges for even coverage.
4
Coat both sides of the pork cutlet with tonkatsu sauce.
5
Place the coated cutlet on the sauce-covered bread, add a light amount of shredded cabbage on top (optional), being careful not to add too much or the sandwich will fall apart.
6
Top with the second bread slice and wrap the sandwich in beeswax wrap or plastic wrap.
7
Place a chopping board and heavy plates on top of the wrapped sandwich and press for about 10 minutes to compress the bread and mold it around the cutlet.
8
Remove the weights and wrap. Using a very sharp straight knife (never a serrated knife, which will tear the bread), cut off the crusts from all sides.
9
Cut the sandwich into thirds, measuring roughly equal portions. Use a slight sawing motion while pushing the knife through the bread, ensuring the cutlet is evenly distributed across all three pieces.
10
Stand the three sandwich pieces upright and serve.

Katsu Sando (Japanese Pork Cutlet Sandwich)

Ingredients

Steps

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