You can always find fresh infusions of imagination in the art of Japanese sandwich-making. Sometimes it can be alarmingly attractive like this Wanpaku Sandwich, and sometimes it can be down-home like a Katsu Sando. Think of it like a schnitzel sandwich, Katsu Sando is a thing of comfort, with its crispy cutlet-style meat and soft white bread. 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 trip. According to them, Katsu Sando is literally the best meal-on-the-go.
What is Katsu Sando?
Katsu Sando (カツサンド) is short for Katsu Sandwich (カツサンドイッチ). Sandwiches are called Sando in Japan, like Tamago Sando (egg sandwich). For the bread, we almost always use shokupan, Japanese milk bread, for sandwiches. They are tender white bread with a slightly sweet milk taste. Katsu refers to Japanese-style pork and chicken “cutlet” coated with panko breadcrumbs and deep fried till golden brown. Pork cutlet is tonkatsu (トンカツ) and chicken cutlet is chicken katsu (チキンカツ). They are a popular menu among Yoshoku, western-influenced Japanese dishes. The difference from western style cutlet is that Japanese katsu uses panko (パン粉), the Japanese breadcrumbs, to coat the meat. Panko is made from bread without crusts (some brands include crusts). The light, airy, larger flakes tend to stay crispier longer than standard breadcrumbs because they don’t absorb as much grease. They make the cutlet so much better. I know you can’t wait to bite into the crispy deep fried katsu! But what if you don’t want to deep fry? We’ll cover that next.
Healthy Alternative Katsu Sando with BAKED Katsu!
Typically, tonkatsu and chicken katsu are deep-fried to perfection. 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. So I made my Katsu Sando with baked Tonkatsu. If you are a 100% original Katsu Sando fan, you may continue with deep frying Tonkatsu. 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. My method involves pre-toasting panko before baking. If you have tried my Baked Tonkatsu, Baked Chicken Katsu, Baked Korokke, Baked Salmon Katsu, etc, you know the drill. Toast the panko in a frying pan with a tiny bit of oil until golden brown. This will ensure you get the perfectly even-color, crispy, golden panko just like the deep-fried panko would look like. It’s easy, and mess free!
Ingredients You Need for Katsu Sando
Now let’s talk about the ingredients you need to prepare Katsu Sando. They are pretty simple.
3 Useful Tips to Make Perfect Katsu Sando
1. Don’t skip the butter
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. It doesn’t have to be a lot but even a thin layer will help!
2. Don’t skimp on Tonkatsu sauce
Tonkatsu sauce is a key flavor in Katsu Sando. I used to just put the sauce on the cutlet alone, but I learned that spreading the Tonkatsu Sauce on the bread and shredded cabbage makes a huge difference.
3. Put weight on the sandwich
Make sure the Tonkatsu is nicely hugged between the shokupan bread. In Japan, putting weight on the sandwich is a pretty standard method prior to cutting in half. You don’t want the ingredients to fall off from the sandwich, so I highly recommend doing this. Since Tonkatsu is situated in the center, I suggest using two plates on top and bottom to keep both shokupan and tonkatsu snugged from both sides.
Hope you enjoy the sandwich! Other sandwich choices you may be interested in…
Chicken Katsu Sandwich Tamago Sando Wanpaku Sando
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
