Tonkatsu Sando (Crispy Pork Cutlet Sandwich) 

Welcome to episode one of BEING EXTRA, where we go out of our way to satisfy our CRAVINGS.

For the first episode, we had to make the ICONIC Tonkatsu Sando, Japanese Crispy Pork Cutlet Sandwich, the perfect harmonious blend of crispy, juicy, and savory.

At its core, the Tonkatsu Sando is a beautifully crafted sandwich comprising a deep-fried breaded pork cutlet snugly nestled between two slices of pillowy, soft, crustless bread. Its simplicity might mislead one into thinking it’s just another sandwich, but therein lies its magic – the symphony of flavors and textures that dance together with each bite.

The star of this TONKATSU SANDO is undoubtedly the pork cutlet.

Traditionally made from pork loin, the meat is tenderized, coated in flour, egg, and panko breadcrumbs, and then deep-fried to golden perfection. Tonkatsu is my favorite Japanese dish of all time; that is why I am confident that you will LOVE this recipe because I am extra picky when it comes to fried pork chops.

I am using a batter today.

Not only will this help ensure that the panko stays on, but it will also help protect the meat to ensure it is juicy on the inside while crispy on the outside. I also like using a batter because this will prevent the skin from getting soggy when done frying.

With many other methods, the panko doesn’t stay crunchy for long, but with this method, it is super crunchy even after HOURS of frying. 

Next, let’s talk about the fluffy milk bread that brings the Tonkatsu Sando together!

You can find milk bread at any Asian bakery, but I get asked to share my mom’s homemade Milk Bread at least five times a day; my most HIGHLY requested recipe is also on my page!

A simple, fail-proof milk bread that will blow your mind. Soft, tender, rich, smooth, and super buttery, this homemade milk bread recipe from my mom is one of my favorite recipes. If you are a visual learned like me, I also filmed a long-form YouTube video sharing how to make milk bread at home!

Accompanying the pork and bread, a symphony of complementary flavors emerges.

A dollop of tangy tonkatsu sauce.  Homemade Tonkatsu sauce is SUPER delicious and easy to make at home. It is savory, tangy, and slightly sweet, pairs perfectly with crispy fried Tonkatsu. All you need is ketchup, Worcestershire sauce, sugar, soy sauce, and roasted sesame seeds.

I recommend using Japanese Bulldog Worcestershire sauce if you can find it; however, if you can’t, any brand will do. I am also freshly grounding my sesame seeds to enhance the flavor; you can skip this step if you don’t have one at home. 

What’s fascinating about the Tonkatsu Sando is its adaptability.

While the traditional version remains a timeless classic, you can for sure put your own spin on it! Variations may include using different cuts of meat like pork tenderloin or chicken katsu.

Some experiment with diverse condiments or add-ons like cheese, pickles, or even a fried egg, enhancing the sandwich’s complexity without compromising its essence.

Do you like Japanese Food? Here are my personal favorite EASY Japanese dishes! 

• Takoyaki – Japanese Fried Octopus Balls
• CRISPY Chicken Karaage – Japanese Fried Chicken
• Japanese Chicken Skewers – Yakitori (Super Easy!)
• Yakisoba – Japanese Fried Noodles (20 Minutes)

Ingredients 

• 2 Pork Chops 
• 1 Eggs 
• ¼ cup of Flour 
• ⅛ cup of COLD Water 
• Salt and Pepper 
• 2 cups of Panko 
• 4 slices of Homemade Milk Bread 
• ½ cup of shredded cabbage 

Tonkatsu Sauce 

• 2 tbsp of Soy Sauce
• 2 tbsp of Ketchup
• 3 tbsp of Worcestershire Sauce
• 1 tbsp of Roasted Sesame Seeds (grounded) 
• 1.5 tbsp of Sugar 

1. Prepare the pork chop by cutting through the fat to prevent it from curling. Using the back of the knife, flatten the meat to help tenderize it. Using your palm, form the pork chop back to its shape—salt and pepper to season on both sides. 
2. In a bowl, mix flour, cold water, and two eggs till everything is combined. You want a thick but smooth consistency (refer to the video tutorial), and add more flour or water until the batter reaches the consistency. 
3. Generously coat the pork chop in the batter and then in panko. Make sure to pat it, so every part of the pork chop is coated in panko. 
4. In a pan, add in oil; once the oil is hot (test by adding in a piece of panko; it floats within 5 seconds, it is ready), add in the pork chop. Fry for 4-5 minutes on each side or until crispy and golden brown. Remove and let it rest on a paper towel. 
5. To make the sauce, mix soy sauce, Worcestershire sauce, sugar, ketchup, and freshly roasted sesame seeds.
6. To assemble, start with a slice of milk bread, topped with shredded cabbage, crispy pork cutlet, and tonkatsu sauce, and enjoy!