Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, katsusando. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Katsusando is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Katsusando is something that I have loved my whole life.
Cat-Su-Sando is an American approach to classic Japanese food. The delivery/take-out menu we created focuses mainly on Katsu Sandwiches and funky takes on other Japanese foods. We want to bring a new perspective of Japanese food to Chicago, we want to support our community of small businesses, especially the amazing farmers and local producers. Katsu Sando (カツサンド) is short for Katsu Sandwich (カツサンドイッチ).
To begin with this particular recipe, we must prepare a few ingredients. You can cook katsusando using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Katsusando:
- Get 2 pork cutlet
- Get 3 pcs white bread (remove edges)
- Prepare 1 handful Cabagge (shredded)
- Take 2 tsp kewpie mayonaise
- Take 4 tsp tonkatsu sauce
- Prepare Panko bread crumb
- Get All purpose flour
- Prepare Salt
- Get White pepper
- Make ready Oil
Pork cutlet deep fried with panko bread crumbs then covered with sweet and fruity Tonkatsu sauce and ketchup mixture. Sandwiched with slices of fluffy and pillowy Japanese milk bread called Shokupan with thinly shredded cabbage. Butterfly each portion working against the grain. One at a time, place one portion in a large zip lock bag and gently pound with a meat mallet so both pieces are the same thickness.
Steps to make Katsusando:
- Tenderize the pork cutlet, sprinkle with salt and pepper, then cover with all purpose flour each sides, put it in the fridge for about 10 minutes.
- While waiting, shred cabbage, beat the egg, and heat the pan.
- After 10 minutes, dip the pork cutlet into the beaten egg, then cover with panko bread crumb.
- Deep fry the pork cutlet until the color change to golden brown and make sure it's perfectly cooked.
- Cut all the edges of the white bread, spread butter to the sides facing the cutlet to avoid the oil into the bread. Mix mayo and tonkatsu sauce on the cutlet then set up bread and cutlet by turns.
- Cut half, arrange on a plate with the shredded cabbage.
Butterfly each portion working against the grain. One at a time, place one portion in a large zip lock bag and gently pound with a meat mallet so both pieces are the same thickness. Katsu Sando (カツサンド） With a juicy thick-cut pork cutlet breaded in a crisp panko crust glazed in a spiced fruit sauce, Katsu Sandwiches, make for a satisfying and delicious lunch on the go. Today, I'm going to show you everything you need to know to make an amazing Katsu Sando, including the sauce! While waiting, shred cabbage, beat the egg, and heat the pan.
So that is going to wrap it up with this special food katsusando recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
