Katsu Sando

🧂 Ingredients

• 4 slices soft white milk bread

  (or other soft white bread)
• 2 tablespoons unsalted butter,

  at room temperature
• ¼ medium green cabbage, shredded

  (about 12 ounces)
• 2 medium green onions,

  thinly sliced
• ½ teaspoon sea salt
• 1 tablespoon mayonnaise

  (I recommend Japanese Kewpie mayo)
• 2 pieces prepared Pork Katsu
• ½ cup Tonkatsu Sauce

  (also called katsu sauce)

Instructions

• 1 Spread a thin layer of unsalted butter onto one side of all 4 slices of white
  milk bread. This adds flavor and creates a slightly toasted texture when the
  sandwich is assembled. 
• 2 In a bowl, fold together cabbage and scallions. Sprinkle with sea salt, and add
  mayonnaise. Fold to combine, to finish the cabbage slaw.
• 3 Spoon a generous amount of cabbage slaw onto the buttered side of two slices of
  bread.
• 4 Place pieces of Pork Katsu on top of cabbage slaw.
• 5 Drizzle Tonkatsu (Katsu) sauce over each of the remaining two buttered slices of
  bread. Adjust the amount of sauce according to your taste preference. 
• 6 Place the bread slices on top of the Pork Katsu, sauce-side down, to create the
  sandwiches. 
• 7 Gently press the sandwiches together. You can trim the crusts if desired, for a
  more traditional presentation. Enjoy immediately or wrap it in parchment paper
  and refrigerate for later. 

Nutrition Info