Katsu Sandos

Name: Katsu Sandos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 2
Cuisine: japanese
Ingredients: 25g white cabbage finely shredded; 25g red cabbage finely shredded; 1 tbsp white vinegar; 2 tbsp plain flour; 1 egg beaten; 150g panko breadcrumbs; 80g piece pork escalope or 3-4 mini chicken fillets, bashed flat; 6 large peeled raw prawns halved to give 2 thin slices each; cold pressed rapeseed oil for frying; 2-4 tbsp mayonnaise; 4 slices white bread; 2 tbsp ketchup; 1 tbsp Worcestershire sauce; 1 tsp soy sauce; 1 tbsp golden caster sugar; 1/4 tsp mustard (yellow or Dijon); 1/2 tsp white vinegar

5.00 (4)

⏱ 20 mins 🍽 Serves 2 🌶 japanese ✅ Easy 🏷 Snack

This Japanese katsu sando is a perfect lunch or snack, combining crispy fried pork or chicken and prawns with a quick pickled cabbage slaw. The sandwiches are assembled with soft white bread, mayonnaise, and a homemade tonkatsu sauce. It's a satisfying treat that comes together in only 20 minutes, ideal for afternoon tea or a quick bite.

Ingredients

25g white cabbage finely shredded
25g red cabbage finely shredded
1 tbsp white vinegar
2 tbsp plain flour
1 egg beaten
150g panko breadcrumbs
80g piece pork escalope or 3-4 mini chicken fillets, bashed flat
6 large peeled raw prawns halved to give 2 thin slices each
cold pressed rapeseed oil for frying
2-4 tbsp mayonnaise
4 slices white bread
2 tbsp ketchup
1 tbsp Worcestershire sauce
1 tsp soy sauce
1 tbsp golden caster sugar
1/4 tsp mustard (yellow or Dijon)
1/2 tsp white vinegar

Method

Place the shredded white and red cabbages into two separate small bowls. Sprinkle each with 1/2 tbsp of the white vinegar and allow them to marinate. Arrange the plain flour, beaten egg, and panko breadcrumbs on separate plates. Combine all the tonkatsu sauce ingredients in a bowl and set it aside.
Coat the pork or chicken fillet first in the flour, then dip it fully into the beaten egg, and finally press it into the breadcrumbs to cover well. Pour rapeseed oil to a depth of 1cm into a deep frying pan and heat it until a breadcrumb sizzles immediately upon contact. Fry the coated meat for 2-3 mins on each side until the crumb is golden brown. Remove it, sprinkle with a little salt, and keep it warm.
Prepare the prawns using the same method, coating them in flour, egg, and breadcrumbs. Add a little more oil to the pan if required and fry the prawns.
Spread mayonnaise over all four slices of white bread. Drizzle some of the prepared tonkatsu sauce onto two of the slices. Place the cooked pork or chicken on one saucy slice and arrange the prawns in a single layer on the other. Top the prawns with the pickled green cabbage and the meat with the pickled red cabbage. Close each sandwich with a remaining slice of bread, pressing the mayonnaise side down. Use a sharp knife to trim the crusts and cut each sandwich into four pieces.

Nutrition (per serving)

Calories672 kcal

Fat29 g

Saturates3 g

Carbs74 g

Sugars20 g

Fibre4 g

Protein26 g

Sodium960 mg

Salt2 g

Recipe details

Skill levelEasy

CategorySnack

Cuisinejapanese