Katsu Sandos Recipes

RACH'S PORK KATSU SANDOS WILL BE YOUR NEW FAVE FRIED PORK SANDWICHES

Steps:

• For the pickled cucumbers, combine cucumbers with 1 teaspoon each salt and sugar and strain 30 minutes, pat dry and dress with ½ teaspoon sugar, 1 teaspoon soy sauce, and rice wine vinegar and toss with shallots and shiso or cilantro and 1 teaspoon sesame oil
• For the pork katsu, season the pork cutlets with salt and pepper
• In a shallow dish, whisk up eggs with 2 tablespoons Worcestershire and the sundried tomato paste or tomato paste
• In a second shallow dish, combine panko, ginger, granulated garlic, granulated onion, flour and sesame seeds
• Fill a large skillet with ½ inch frying oil and heat over medium to medium-high heat
• Coat pork with eggs then press into panko coating
• Fry pork about 3 minutes on each side
• Drain on rack
• For the tonkatsu sauce, combine about ½ cup ketchup, 2 tablespoons soy sauce, the light brown sugar, mirin, remaining 1 tablespoon Worcestershire sauce, minced garlic and ginger and remaining 1 teaspoon sesame oil, then place in squirt bottle, optional
• To build the sandos: Layer bread, Dijon, cabbage, pickled cucumbers, pork katsu, tonkatsu sauce, bread
• Cut sandos corner to corner and serve

KATSU SANDOS

Steps:

• Put the cabbages in two separate small bowls, sprinkle each one with ½ tbsp of the vinegar and leave to marinate. Put the flour, egg and breadcrumbs onto separate plates. Mix all the ingredients for the tonkatsu sauce in a bowl and set aside.
• Dust the pork or chicken in flour, dip in the egg on both sides and then into the breadcrumbs, making sure they are well covered. Heat 1cm of the oil in a deep frying pan until a breadcrumb sizzles as soon as it is dropped in. Fry the pork or chicken for 2-3 mins on each side or until the crumb coating is golden brown. Lift out and sprinkle with a little salt. Keep warm.
• Dust, dip and coat the prawns in the same way. Add a little more oil to the pan if you need to and fry the prawns.
• Spread mayonnaise over the slices of bread and lay them out on a board, then drizzle some tonkatsu sauce on two of the slices. Put the pork or chicken on one slice with tonkatsu on and arrange the prawns in a single layer on another. Spoon some pickled green cabbage onto the prawns and the pickled red cabbage onto the pork or chicken. Press another slice of bread, mayo-side down on each to make a sandwich. Trim the edges with a sharp knife and cut each one into four.

PORK KATSU SANDO

Steps:

• Using the flat side of a meat mallet or the bottom of a heavy skillet, pound each pork chop until 1/4 inch thick and about 3 1/2 by 6 inches. Season both sides with salt and pepper. Put the flour, egg and panko in 3 separate shallow dishes. Dredge the pork in the flour, shaking off the excess, then dip in the egg and dredge in the panko. Set on a plate.
• Fill a large Dutch oven or other pot with 2 inches of vegetable oil and heat over medium-high heat until it registers 350˚ F on a deep-fry thermometer. Add the breaded pork and deep-fry, turning once, until golden brown, about 4 minutes.
• Spread the tonkatsu sauce on 2 slices of bread. Top with the fried pork, more tonkatsu sauce and then the shredded cabbage. Spread mustard on the other 2 slices of bread and close the sandwiches. Cut in half.