Pork Katsu Sandwich (Katsu Sando)

There’s something deeply satisfying about biting into a Katsu Sando: crisp, golden cutlet, tangy sweet sauce, soft Japanese milk bread, and just the right bite of cabbage. This version can be made with pork loin or boneless chicken, and the brining step ensures it stays juicy and packed with flavor. It’s comfort food that feels both refined and familiar. It’s perfect for sharing at the table or making for yourself when you want something extra.

Yield

Makes 4 sandwiches

 

Ingredients

Protein

• 1 lb boneless center-cut pork loin chops or chicken breast/thighs

• 2 tbsp Dash of Dacy Poultry Brine (or similar)

• Oil for frying

Dredging Station

• 1 cup all-purpose flour

• 3–4 eggs, beaten

• 1 cup Japanese panko breadcrumbs

• 3 tsp Dash of Dacy Garlicky Onion (or similar)

• ¼ tsp white pepper

• ½ tsp MSG Accent (optional)

• 1 tsp Dash of Dacy Salt & Pepper Blend (or similar)

Tonkatsu Sauce

• ¾ cup ketchup

• ¼ cup brown sugar (add 1 tbsp extra if you like it sweeter)

• 3–4 tbsp Worcestershire sauce

• 3 tbsp oyster sauce

• 2 tbsp soy sauce

• 1 ½ tbsp mirin

• 2 tsp Dash of Dacy Asian Sesame Blend (or similar)

• ½ tsp white pepper

Spicy Mustard Spread (optional)

• 2 tbsp hot mustard powder

• 2–4 tbsp hot water (add gradually)

• 1 tsp olive oil

• Squeeze of fresh lime juice

• Pinch of salt

• ⅓ cup Kewpie mayo

 

Assembly

• 8 slices Japanese milk bread (Shokupan, homemade if possible)

• 1 tbsp Kewpie mayo + ½ tsp Dijon mustard per sandwich or spicy mustard spread (above)

• Provolone cheese, optional

• ¼ head cabbage, finely shredded

• 2 scallions, chopped

• Extra Dash of Dacy Salt & Pepper Blend

 

Method

1. Brine the Pork

Place pork chops in a bowl with water and 2 tbsp Poultry Brine. Water should fully cover the meat.

Brine in the fridge for 2–24 hours.

Drain (do not rinse), pat dry, and pound the chops thin with a mallet (cover with plastic wrap before pounding).

Pro Tip: Brining seasons the pork deeply and locks in juiciness. No extra seasoning needed before frying.

 

2. Make the Sauces

Tonkatsu Sauce: Add all ingredients to a saucepan. Simmer on medium heat until sugar dissolves and flavors meld, about 5 -7 minutes. Set aside.

Spicy Mustard Spread (optional): In a bowl, mix mustard powder with hot water until smooth. Whisk in olive oil, lime juice, salt, and Kewpie mayo. Adjust water for consistency.

Note: This spread has a horseradish/wasabi kick. Perfect for adults, but for kids you can stick with just Kewpie mayo and a touch of Dijon.

 

3. Bread and Fry

Heat oil in Dash of Dacy Casserole braiser or heavy pot to 350°F.

Set up dredging station: flour, egg, and panko in separate shallow bowls.

Lightly season flour and egg with Garlicky Onion Blend, white pepper, and MSG.

Dredge pork: coat in flour, dip in egg, then press into panko. Shake off excess at each step.

Fry chops 4 minutes per side, until golden brown and internal temp reaches 145°F.

Drain on a wire rack and immediately sprinkle with Salt & Pepper Blend. Rest 5 minutes.

4. Assemble the Sandwiches

Toast or leave milk bread soft (chef’s choice).

Spread spicy mustard or Kewpie + Dijon on one slice, Tonkatsu sauce on the other.

Layer: cheese (optional), fried pork cutlet, more Tonkatsu sauce, cabbage, scallion, light seasoning.

Top with second slice of bread.

Cut in half and serve immediately.

 

Chef’s Notes

• Homemade Shokupan: Making Japanese milk bread from scratch elevates this sandwich from great to unforgettable. Soft, slightly sweet, and rich with milk, it’s worth the effort. You can find Shokupan in most Japanese bakeries or well stocked Asian markets, and it still delivers the same comfort bite

• Brine = Juiciness: Brining is the step that ensures the pork stays moist and flavorful all the way through. Remember, just drain and pat dry, no rinsing.

• Cabbage Crunch: Don’t skip the slaw-like cabbage layer; it cuts through the richness beautifully.

• Versatile Protein: Works with pork, chicken, or even tofu cutlets for a vegetarian take.

From Dacy’s Kitchen to yours

May this Katsu Sando bring you comfort, crunch, and a little pride in every homemade bite

 

                                                   RECIPE VIDEO HERE