Pork Katsu Sandwich

Name: Pork Katsu Sandwich
Total time: 9 h 5 min
Yield: 4 servings
Ingredients: 12 oz boneless pork loin; ⅓ cup shio koji seasoning; 2 tsp kosher salt; ½ head green cabbage; 2 whole lemons; 1 tsp kosher salt; 2 whole large eggs; 3 cups panko; 1 cup all-purpose flour; 6 cups vegetable oil; 1 cup tonkatsu sauce and dijon mustard; 8 slices milk bread; crusts removed

A Japanese-inspired sandwich featuring crispy panko-breaded pork cutlets served with tangy shredded cabbage and tonkatsu sauce on soft milk bread. This delicious sandwich combines crunchy textures with savory and citrusy flavors.

4 servings

9 hr 5 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•12 oz boneless pork loin
•⅓ cup shio koji seasoning
•2 tsp kosher salt
•½ head green cabbage
•2 whole lemons
•1 tsp kosher salt
•2 whole large eggs
•3 cups panko
•1 cup all-purpose flour
•6 cups vegetable oil
•1 cup tonkatsu sauce and dijon mustard
•8 slices milk bread
•crusts removed

Cooking Instructions

1.
Slice pork crosswise into 4 medallions. Place between 2 sheets of plastic wrap; gently pound with a meat mallet to 5"-wide pieces.
10 min
2.
Whisk koji, salt, and 1 cup water in a medium bowl until salt dissolves. Add pork; cover and chill at least 8-24 hours.
480 min
3.
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.
10 min
4.
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.
15 min
5.
Pour oil into a medium heavy pot to come 2" up sides. Heat oil over medium-high until an instant-read thermometer registers 350°-365°F. Carefully lower a piece of pork vertically into skillet, letting it slide away from you into oil until it eventually lies flat. Cook, using tongs to keep meat submerged in oil, until golden brown underneath, about 1 minute. Using tongs, carefully turn over and cook until golden brown on the other side, about 1 minute. Transfer to prepared baking sheet; immediately season with salt. Repeat with remaining pieces of pork.
20 min
6.
Drizzle tonkatsu sauce over cutlets. Spread mustard on 1 side of half of bread slices; top with cabbage mixture, then cutlet, sauce side up. Close sandwiches and slice each into thirds.
10 min

Pork Katsu Sandwich

4 servings

9 hr 5 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•12 oz boneless pork loin

•⅓ cup shio koji seasoning

•2 tsp kosher salt

•½ head green cabbage

•2 whole lemons

•1 tsp kosher salt

•2 whole large eggs

•3 cups panko

•1 cup all-purpose flour

•6 cups vegetable oil

•1 cup tonkatsu sauce and dijon mustard

•8 slices milk bread

•crusts removed

Cooking Instructions

Slice pork crosswise into 4 medallions. Place between 2 sheets of plastic wrap; gently pound with a meat mallet to 5"-wide pieces.

10 min

Whisk koji, salt, and 1 cup water in a medium bowl until salt dissolves. Add pork; cover and chill at least 8-24 hours.

480 min

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.

10 min

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.

15 min

Pour oil into a medium heavy pot to come 2" up sides. Heat oil over medium-high until an instant-read thermometer registers 350°-365°F. Carefully lower a piece of pork vertically into skillet, letting it slide away from you into oil until it eventually lies flat. Cook, using tongs to keep meat submerged in oil, until golden brown underneath, about 1 minute. Using tongs, carefully turn over and cook until golden brown on the other side, about 1 minute. Transfer to prepared baking sheet; immediately season with salt. Repeat with remaining pieces of pork.

20 min

Drizzle tonkatsu sauce over cutlets. Spread mustard on 1 side of half of bread slices; top with cabbage mixture, then cutlet, sauce side up. Close sandwiches and slice each into thirds.

10 min