- Slaw Ingredients:
- 1/8 green cabbage. thinly sliced
- 1/8 purple cabbage, thinly sliced
- 1/4 carrot, thinly sliced
- 3 Tablespoons sesame seeds, ground
- 3 Tablespoons mayonnaise
- 1 Tablespoon vinegar
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons honey
- 1/2 teaspoon soy sauce
- Katsu Ingredients:
- 2 pounds pork loin slices
- 1 cup milk
- juice of 1 lemon
- salt and pepper
- 1 cup flour
- 2 eggs
- 2 cups panko breadcrumbs
- oil
- Sando Ingredients:
- 4 slices white or brioche bread
- katsu sauce (store-bought)
- Slaw Recipe:
- thinly slice the vegetables
- mix the rest of the ingredients together to make a dressing
- mix as much as you want into the vegetables – I like mine very light coated, so I put about 2 Tablespoons of dressing
- Katsu Recipe:
- mix the milk and lemon juice
- put the pork in the milk
- cover the bowl and let it sit in the fridge for at least 30 minutes to tenderize
- when the time is up, pat the pork dry
- season both sides of each pork loin with salt and pepper
- working with one piece at a time, put each pork loin in a plate/bowl of flour to completely coat it in flour
- whisk the eggs and put the floured pork in it to cover it in egg
- let the excess egg drip off
- drop the pork into a bowl of panko
- press the breadcrumbs into the pork with your palm so that the breadcrumbs stick to it
- when the pork is completely coated, set each of them aside on a tray
- in a deep pan or pot, put in about 2-3 inches of oil
- heat the oil on medium-high heat until it reaches 375 degrees F – if you don’t have a thermometer, you can drop in a piece of breadcrumb and it should sizzle and bubble right away
- carefully place 2 or 3 pieces of breaded pork loin into the oil
- after about 3 minutes, flip it over and keep frying for another 3 minutes
- both sides should be golden brown (internal temperature at least 145 degrees F)
- remove the pork from the pan and set them on a rack to drip off excess oil
- Sando Recipe:
- spread a teaspoon of katsu sauce on one side of each bread piece
- top 2 of them with slaw and a katsu
- top them with the other bread piece
- that’s it!
- you can cut off all the edges and cut each sandwich in half to serve it the way restaurants do
- if you have any leftover katsu, you can put it in a ziplock bag and freeze it
- when you want to eat it, air fry for about 10 minutes at 390 degrees F
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