Katsu Sando

Step 1

Combine Japanese mayonnaise, margarine and mustard in a small mixing bowl and set aside.

Step 2

Place the pork on a chopping board and tenderize with a meat mallet.

Step 3

Shape the meat to size the same size of the bread that will be used.

Step 4

Apply pinch of salt and pepper over the pork.

Step 5

Combine egg, water and Japanese mayonnaise in a medium mixing bowl and whisk.

Step 6

Add flour and mix them all together to make batter.

Step 7

Dip the shaped meat carefully to keep the shape with your hands.

Step 8

Coat the meat well with the batter.

Step 9

Scatter the Panko breadcrumbs on shallow container.

Step 10

Place the  pork coated with batter on the panko breadcrumbs.

Step 11

Coat the pork well with panko breadcrumbs.

Step 12

Heat deep frying oil to 170 °C (338°F) in a fryer or frying pan. *5

Step 13

Once the oil temperature reached desirable temperature, deep fry the pork for about 8-10 minutes. *6

Step 14

When it is cooked remove from the oil onto a tray lined with kitchen paper and set aside.

Step 15

Combine tonkatsu sauce and tomato sauce. Set aside.

Step 16

Place two slices of bread on a chopping board.

Step 17

Spread the margarine, mayonnaise and mustard mixture thinly and evenly.

Step 18

Place 1/2 cup of shredded cabbage on to a bread.

Step 19

Drizzle the tonkatsu sauce generously over one side of the Katsu.

Step 20

Place the tonkatsu sauce drizzled side down onto the cabbage.

Step 21

Drizzle more tonkatsu sauce mixture generously over the another side of the pork.

Step 22

Place a piece of bread on top of the fried pork to sandwich.

Step 23

Put a flat plate over the bread and place weight on for 5 minutes.

Step 24

After 5 minutes, remove the plate and weight and cut it in half to serve.