Recipe courtesy of Alex McCoy
Katsu-Sando with Shaved Cabbage
40 min
35 min
4 servings
40 min
35 min
4 servings


Tonkatsu Sauce:
  • 1/4 cup ketchup or tomato puree
  • 1/4 cup honey 
  • 1/4 cup fig or prune jam 
  • 1/4 cup soy sauce 
  • 1/4 cup rice wine vinegar 
  • 1/4 cup Worcestershire sauce 
Karashi Mayonnaise:
  • 1/4 cup mayonnaise
  • 2 tablespoons spicy Japanese mustard powder 
  • Zest of 1/2 orange 
Chicken or Pork Katsu:
  • 1/2 cup all-purpose flour
  • Salt and freshly ground black pepper 
  • 3 large eggs 
  • 1/2 cup panko breadcrumbs 
  • 2 tablespoon cornstarch 
  • 4 boneless skinless chicken breasts or pork cutlets, pounded thin 
  • 2 tablespoons unsalted butter 
  • 8 slices white sandwich bread
  • Shredded green cabbage, for serving


For the tonkatsu sauce: Combine the ketchup, honey, jam, soy sauce, vinegar and Worcestershire in a small bowl and stir to mix together.

For the karashi mayonnaise: Combine the mayonnaise, mustard and orange zest and stir to mix together.

For the chicken or pork katsu: Arrange 3 shallow bowls or pans. In the first put the flour, seasoning with salt and pepper. In the second, add the eggs and whisk for 1 minute. In the third, mix together the panko, cornstarch and salt and pepper.

Lay the cutlets first in the flour, dusting off any excess. Next, dredge the cutlets in the egg, again allowing the excess egg to drip away. Finally, dredge the cutlet in the panko-cornstarch mixture, applying a bit of pressure on the meat to ensure the breading sticks properly. Place on a baking sheet or platter and let sit for 5 minutes.

In a large saute pan, heat the butter over medium heat until bubbles start to appear. Add the cutlets and pan fry until golden brown and crispy, 3 to 4 minutes per side.

Spread half the bread slices with the tonkatsu sauce and karashi mayonnaise. Top with some cabbage, a cutlet and the remaining bread and chow down!

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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