Pork Katsu Sandwich Recipes
PORK KATSU SANDO
Taiki Nakajima opened his food truck after a trip back to his hometown of Tokyo, where he found simple, addictive sandwiches in nearly every convenience store. His favorite was a pork katsu sando, and he has become known for his version: fried panko-crusted cutlets sandwiched between soft white bread with cabbage, tonkatsu sauce and Dijon mustard.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 pork katsu sandos
Number Of Ingredients 10
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.
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- Prepare the Tonkatsu Sauce: Whisk together ketchup, Worcestershire, oyster sauce, soy sauce, and honey in a small bowl until combined. Set aside until ready to use.
- Pat pork chops dry with paper towels. Whisk together flour, pepper, and 1 teaspoon of the salt in a shallow bowl. Beat together eggs in a second shallow bowl until smooth. Place panko in a third shallow bowl. Dredge pork chops in flour mixture, shaking off excess. Dip each pork chop in eggs, and then place in pank, pressing to coat on all sides. Transfer coated pork chops to a plate, and chill until ready to fry.
- Fill a deep pot with about 3 inches of vegetable oil. Heat over medium-high until oil reaches a temperature of 350°F. Remove pork chops from refrigerator, and carefully place 1 at a time in hot oil. Fry until golden brown on each side, and pork has cooked through, 4 to 5 minutes. Remove from oil, and place on a wire rack. Sprinkle with remaining 1/4 teaspoon salt.
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- To make the sauce, add the sake and apple juice to a small saucepan, and bring the mixture to a boil.
- When the sake and apple juice mixture becomes thick and syrupy, turn down the heat and add the Worcestershire sauce, soy sauce, ketchup, and honey.
- Grate in the onion and garlic and cook the mixture until it's nice and thick and no longer smells like raw onions.
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- Slice pork crosswise into 4 medallions. Place between 2 sheets of plastic wrap; gently pound with a meat mallet to 5"-wide pieces.
- Whisk koji, salt, and 1 cup water in a medium bowl until salt dissolves. Add pork; cover and chill at least 8–24 hours.
- Drain pork (no need to rinse off koji if it sticks); set aside. Place cabbage in a medium bowl. Finely grate lemon zest over; slice lemons in half and squeeze in the juice. Season cabbage with salt. Using your hands, toss and squeeze cabbage until slightly wilted, about 5 minutes. Chill until ready to use.
- Place eggs, panko, and flour in 3 separate shallow bowls. Whisk 2 Tbsp. water into eggs. Line a rimmed baking sheet with paper towels and set a wire rack inside; place near stovetop. Working with 1 piece of reserved pork at a time, dredge in flour, shaking off excess. Dip in eggs, letting excess drip back into bowl, then coat in panko, pressing to adhere before shaking off excess. Transfer to another rimmed baking sheet or a platter.
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