![]() It doesn’t have to be a lot but even a thin layer will help! 2. If you want to prevent the bread from becoming soggy, it’s a must to spread butter on both sides of the bread to act as a waterproof safeguard. 3 Useful Tips to Make Perfect Katsu Sando 1. Kikkoman® Panko Japanese-style Breadcrumbs and Kikkoman® Katsu Sauce, which may be available at the Asian food aisle in your local grocery stores. Optional: Thinly shredded cabbage (not all Katsu Sando include it).Tonkatsu sauce – I used Kikkoman® Katsu Sauce ( Buy on Amazon ).Shokupan (the Japanese-style Pullman bread or any soft white bread).Neutral flavored oil (just a little bit).Panko – I used Kikkoman® Panko Japanese-style Breadcrumbs Buy on Amazon ().Pork loin chops (or chicken breast/thigh/tender).Now let’s talk about the ingredients you need to prepare Katsu Sando. It’s easy, and mess free! Ingredients You Need for Katsu Sando This will ensure you get the perfectly even-color, crispy, golden panko just like the deep-fried panko would look like. Toast the panko in a frying pan with a tiny bit of oil until golden brown. If you have tried my Baked Tonkatsu, Baked Chicken Katsu, Baked Korokke, Baked Salmon Katsu, etc, you know the drill. My method involves pre-toasting panko before baking. I personally don’t mind deep frying just to eat the crispy and juicy tonkatsu myself, but I want to encourage EVERYONE to try this great sandwich without deep frying. If you are a 100% original Katsu Sando fan, you may continue with deep frying Tonkatsu. So I made my Katsu Sando with baked Tonkatsu. Considering the disposal of oil, a smelly and messy kitchen, and the fear of deep frying, I know many of you wish you wouldn’t have to go through that and still enjoy katsu. Typically, tonkatsu and chicken katsu are deep-fried to perfection. Healthy Alternative Katsu Sando with BAKED Katsu! I know you can’t wait to bite into the crispy deep fried katsu!īut what if you don’t want to deep fry? We’ll cover that next. The light, airy, larger flakes tend to stay crispier longer than standard breadcrumbs because they don’t absorb as much grease. Panko is made from bread without crusts (some brands include crusts). The difference from western style cutlets is that Japanese katsu uses panko (パン粉), the Japanese breadcrumbs, to coat the meat. They are a popular menu among Yoshoku, the western-influenced Japanese dishes. Katsu refers to Japanese-style pork and chicken “cutlet” coated with panko breadcrumbs and deep fried till golden brown. The pork cutlet is tonkatsu (トンカツ) and the chicken cutlet is chicken katsu (チキンカツ). They are tender white bread with a slightly sweet milk taste. ![]() For the bread, we almost always use shokupan, Japanese milk bread, for sandwiches. Sandwiches are called Sando in Japan, like Tamago Sando (egg sandwich). Katsu Sando (カツサンド) is short for Katsu Sandwich (カツサンドイッチ). According to them, Katsu Sando is literally the best meal on the go. It’s my husband and son’s favorite lunch choice whenever we are in Japan. They would pick up katsu sando from different shops at the stations and eat on the trains during our long trips. Think of it like a schnitzel sandwich, Katsu Sando is a thing of comfort, with its crispy cutlet-style meat and soft white bread. Sometimes it can be alarmingly attractive like this Wanpaku Sandwich, and sometimes it can be down-home like a Katsu Sando. You can always find fresh infusions of imagination in the art of Japanese sandwich-making. The sauce will keep for 1 week in the refrigerator.Crispy juicy pork cutlets sandwiched between soft pillowy Japanese milk bread, this Japanese Katsu Sando is a homey kind of sandwich but downright satisfying! Get over your sandwich ho-hum with this new favorite.Reduce the heat to gentle simmer and whisk often until reduced to 1 cup, about 10 minutes.Bring to a simmer over medium low heat.tonkatsu sauce: In a small saucepan, whisk together the Worcestershire, sugar, soy sauce and ketchup.Drain the chicken on paper towels and serve it with abundant shredded cabbage and tonkatsu sauce.If the oil seems to cool down to much during frying, increase the heat a little to maintain a steady bubbling action.Immediately reduce the heat to medium low and fry the chicken in batches until cooked through and golden on both sides, 4 to 6 minutes per side.In a deep, straight sided sauté pan, heat about ¼ inch vegetable oil over medium high heat until the oil ripples and simmers in the pan and instantly erupts into lots of bubbles when you dip a corner of the chicken breast into it.Dip each piece in the flour and egg again an then coat the chicken in the panko.Dredge the chicken in the flour and then dip it in the beaten eggs, shaking to remove excess.Lay a sheet of plastic wrap over the breasts and pound until they are about ½ inch thick.With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern.
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