This Japanese
sandwich contains the wondrous creation that is tonkatsu, a breaded, deep-fried
pork fillet or loin. Japanese panko breadcrumbs coat the outside, forming a
super crisp exterior and preserving the juices of the meat within. The tonkatsu
is sandwiched between white bread and garnished with shredded cabbage,
mayonnaise, and tonkatsu sauce, which is basically like a sweet curry sauce.
It is a
sandwich of wonderful contrasts, as all great sandwiches are: the soft white
bread against the sizzling fried pork cutlet, the sweet and spicy tonkatsu
sauce… my stomach, it growls.
Makes 1
INGREDIENTS
1 pork chop, bone removed
All-purpose (plain) flour, for dusting
the pork chop
1 egg, beaten
Panko breadcrumbs, for coating
Vegetable oil, for deep-frying
2 slices white
bread
Mayonnaise
Tonkatsu sauce (available from Asian
supermarkets)
1⁄8 napa (Chinese) cabbage or green (white) cabbage, finely
shredded
Start by giving the meat a good bash with a
rolling pin to tenderize it and ensure that it is the same thickness all the
way through. It should be thinner as a result. Spread some flour on a plate and
dip the pork chop into it, covering both sides. Next, dip the pork chop in the
beaten egg, then in the panko breadcrumbs, until it is evenly coated all over.
Pour some vegetable oil for deep-frying into a deep frying pan or an
electric deep-fat fryer and heat to 350°F (180°C). Deep-fry the coated pork
chop for about 6 minutes, turning occasionally, until golden brown all over and
cooked through. Drain on paper towels.
To assemble the sandwich, spread 1 slice of
bread with mayo, then slice the deep-fried pork chop and lay it on top. Add a
generous drizzle of tonkatsu sauce, followed by some shredded cabbage and the
second slice of bread. Guzzle the deep-fried wonder that is the katsu sando.
