Japanese Katsu Sandwich

This is an authentic Japanese Katsu Sandwich.  You’ve got to try it. 

I. Pork Chop Sauce Ingredients

Ketchup                           1 cup

Mirin                               ½ cup

Black rice vinegar            2 tablespoon

Worcestershire sauce        2 tablespoon

Oyster sauce                     1 tablespon

Hondashi                         ¼ teaspoon

Directions:

1. Measure all above ingredients into a small sauce pan and heat until boiling.  Then remove from heat to cool. 

II.  Onion Ingredients

Onion, shredded             ½ cup
Salt and pepper                   to taste

Chili oil                           ½ teaspoon

Directions:

1. Soak the shredded onion in water for 3-5 minutes to remove part of the spiciness.  Then drain the water. 

2. Sprinkle with salt and pepper onto the shredded onion, and mix in the chili oil.  Toss to coat. 

III. Pork Chop Ingredients

Pork chops                         4 pieces

Salt and pepper                 to taste

Oil                                     2 cups (preferably peanut oil)

Cake Flour                        ½ cup

Egg                                    1 piece

Water                                 1 tablespoon

Panko bread crumb            1 cup

Directions:

1. Season the pork chops with salt and pepper, let sit 5-10 minutes. 

2. Heat the two cups of oil in a sauté pan for frying the pork chops later.  Beat the egg and the water until blended to create an egg wash. 

3. Place the cake flour, egg wash, and panko bread crumb each into its own individual plates for dipping. 

4. Dip both side of the pork chops onto the cake flour, then the egg wash, then panko bread crumb.  Fry in the oil for about 4-5 minutes or until golden brown.  Drain and lace the pork chops onto paper towels to absorb excess oil. 

IV. Sandwich ingredients

Toasts                                  8 slices

Butter, salted                       2 tablespoon

Cabbage, shredded          1-2 cups

Tomato, sliced                     8 slices

Dijon mustard seed sauce    2 tablespoon (Optional)

Directions:

1. Heat a griddle or frying pan on medium low heat.  Spread butter onto one side of each slice of toast, place the toast, butter side down, onto the hot griddle.  Grill until golden brown and crispy.  Spread the other side with Dijon mustard seed. 

2.  Place the toast slices, Dijon mustard side up, onto serving plates.  Place the shredded cabbage, sliced tomato, shredded onions on top, then place the pork chop on top, drizzle with Pork Chop sauce.  Then place the toast on top, serve with salads or chips. 

Serving: 4