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Extra crispy katsu sando toastie
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Prep Time:
35 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Spicy pork katsu sando: white bread with crispy pork, cabbage slaw, and Sriracha mayo. Add extra mayo before toasting for crispy perfection.
Ingredients:
  • 400g (about 2) pork loin fillets
  • 45g plain flour
  • 2 eggs
  • 40.00 ml KEWPIE Sriracha Mayonnaise
  • 41.20 gm milk
  • 50g (1 cup) panko breadcrumbs
  • Vegetable oil, for shallow frying
  • ¼ wombok (Chinese cabbage), shredded
  • ¼ purple cabbage, shredded
  • 1 carrot, peeled, cut into matchsticks
  • ½ red onion, thinly sliced
  • 8 thick slices white bread, crusts removed
  • Bought Tonkatsu sauce
  • KEWPIE Sriracha Mayonnaise, to serve
  • Pickled ginger, to serve
  • Sesame seeds, toasted, to serve (optional)
Instructions:
  • Lay pork on a cutting board and tenderize with a meat mallet. Prepare a plate with flour. In a shallow bowl, combine egg, mayonnaise, and milk. Dredge pork in flour, shake off excess. Dip in egg mixture, then coat in breadcrumbs by pressing firmly. Repeat dipping in egg and coating in panko for a double layer.
  • In a frying pan, pour enough oil to reach 1cm up the side of the pan. Test the oil readiness by observing a bread cube turning golden in 15 seconds. Cook the pork for 2-3 minutes on each side until golden and fully cooked. Place on a paper towel-lined plate and cut each piece in half.
  • Combine cabbage, carrot, and onion in a bowl and toss together.
  • Preheat a frying pan over medium-high heat. Spread mayonnaise on each slice of bread. Place pork, cabbage mixture, and Tonkatsu sauce on 4 slices of bread, then top with the remaining slices. Spread mayonnaise on the outside of the sandwiches. Cook until golden on both sides.
  • Optionally top with mayonnaise, pickled ginger, and sesame seeds before serving.

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