Katsu is one of those foods that is unanimously enjoyed, especially in a sando form! Juicy fried pork, crunchy cabbage, and a delicious katsu sauce all between soft Japanese milk bread. What can you dislike about it? It’s all right here!
Katsu is a Japanese cooking technique that employs flour, egg, and panko breadcrumbs before deep-frying a protein, generally chicken or pork. This technique is especially popular in Hawaii, London, California, and many other places across the world.
We went a little extra on the pork for the katsu but that is what makes food special, right? Using our 7-inch boning knife we sliced a boneless pork loin into equal 3-ounce pieces. We pounded out these loin cuts using the back of a clean drinking glass (but you can use a meat mallet, wine bottle, frying pan, etc) to 5 inches across for more surface area for the marinading
and the eventual destiny of frying!
After pounding our pork, a quick marinade came together made from water, salt, and the secret ingredient: kimchi juice. The kimchi juice adds a spicy zing that gives the pork a great flavor but also helps tenderize the pork even more as it marinates. We used CHI Kitchen kimchi, if you live around New England we highly recommend picking some up to try for yourself!
After marinating 8-24 hours, the pork cutlets are prime for frying! They should be patted dry to remove as much moisture as possible, or else the breading could become gummy or soggy. The cutlets are dredged in peppered flour, beaten egg, and finally Japanese coarse panko breadcrumbs. These will allow the cutlet to be extra crispy when frying!
Vegetable or canola oil is heated to 350F degrees and the uncooked katsu goes for a swim in the bubby bath. The katsu should only take a few minutes to brown the breadcrumbs and cook thru to an internal temp of 145F degrees. Most pork products are safe to eat slightly undercooked as well, so a little pink is totally fine and means that it’s extra juicy!
Now that our pork is fried, it’s time to assemble the sandwiches. If you can find it, Japanese milk bread is one of the best thrones for crispy fried pork. Similar to brioche, it is made with plenty of butter, eggs, and milk, but is usually found in loaf form rather than buns. If not available, potato bread or soft white bread is acceptable.
Katsu is generally served with a tonkatsu sauce, a thick and flavorful sauce made from fruit like apples, prunes, tomatoes, dates, lemon, juice, carrots, onions, and celery. There are other ingredients that can be added, but the flavor is generally sweet and savory with a touch of acidity. It makes a great topping for the juicy fried pork! We decided to just get it from the professionals and buy it from our local Asian grocer, but there are plenty of recipes online on how to make your own.
The final touches include a lemon-dressed shredded cabbage to brighten up the sandwich and add some extra texture next to the fried pork. In Japan, most fried foods like katsu or korroke are served with shredded cabbage since the fried food can be very heavy. Then something easy like mayo or dijon mustard on the milk bread can make things all go down easier.
Now all that is left to do is try your hand at the katsu yourself! This recipe can be made with chicken thighs or pressed and seasoned tofu for an equally delicious sandwich. Happy cooking!
Pork Katsu Sandwich
These beautiful multilayered sandwiches are a thoughtful combination of Japanese flavor, fresh additions, and convenience. Brining the pork cutlets in kimchi juice adds a slight spiciness and flavor that is unmatched!
Recipe and Photography by Sam Burgess
Forge To Table Knives
Prep Time: 40 minutes
Cooking Time: 20 minutes
Servings: 4 sandwiches
Ingredients:
12 ounces boneless pork loin, fat trimmed ¼" thick
2 teaspoons kosher salt
2 tablespoons kimchi juice (optional, but encouraged)
¼ head of green cabbage, core removed, thinly sliced (about 1-½ cups)
4 each scallions, julienned
½ teaspoon fresh lemon zest
1 tablespoon freshly squeezed lemon juice
¾ cup all-purpose flour
2 teaspoons gochugaru (Korean red chili flakes)
2 large eggs, beaten
1-½ cups panko breadcrumbs
Vegetable oil or canola oil, for frying
Kosher salt, to taste
8 slices milk bread, crusts removed (potato or white bread as a substitute)
½ cup katsu sauce
⅓ cup mayonnaise
Directions:
(BRINE PORK) In a large plastic bag, add together salt, kimchi juice, and 1 cup warm water, and mix until salt dissolves. Slice pork loin evenly into 4, 3-ounce medallions. Place between 2 sheets of plastic wrap and gently pound with a meat mallet or another heavy flat object to 5"-wide. Add pork cutlets to brine, cover, and chill for 8-24 hours.
(PREPARE SLAW) In a medium bowl, place thinly sliced cabbage, julienne scallions, grated lemon zest, and lemon juice. Using your hands, toss the mixture until coated and cabbage starts to wilt. Chill until ready to use.
(PREHEAT FRYING OIL) Fill a tall-sided pot with about 2” inches of vegetable or canola oil and preheat to 350F degrees. Alternatively, a tabletop fryer works great!
(PREPARE BREADING) Drain pork, discard marinade, and set cutlets aside. Combine flour with gochugaru in a small bowl, beaten eggs in a separate bowl, and panko in another small bowl.
(BREAD PORK) Dredge each pork chop in flour, until fully coated, and shake to remove any excess coating. Dip each pork chop in the beaten egg until fully coated, then dredge in panko breadcrumbs until completely coated, shaking to remove any excess coating. Place the breaded pork onto a large plate.
(FRY KATSU) Line a large plate with clean paper towels. Once oil is hot, gently lower the katsu into the oil and fry until golden-brown and crispy, about 1-½ to 2 minutes. Remove the pork cutlet onto the paper towel-lined plate, and season immediately with salt. Repeat until all the katsu cutlets are fried.
(ASSEMBLE SANDWICHES) Drizzle tonkatsu sauce evenly over cutlets. Spread mayo on 1 side of half of bread slices; top with cabbage mixture, then katsu cutlet, sauce side up. Close sandwiches and slice each into thirds. Enjoy immediately!
Chef’s Notes:
This recipe can be made with chicken breast if pork isn’t your thing! Just make sure the cutlets are cooked through to 165F degrees.
If you liked this recipe, use Discount Code: TESTKITCHEN at the Forge To Table Shop checkout to support more amazing recipe content!
Comments