Tokyo Katsu Sand

Introduction to Tokyo Katsu Sand

The Tokyo Katsu Sand is a quintessential Japanese sandwich that combines the crunchy texture of panko-breaded cutlets with the soft and fluffy Japanese milk bread, shokupan. A staple in Japanese convenience stores, this sandwich has also found its place in upscale eateries and cafes, capturing the essence of Japanese comfort food. The dish traces its roots to the late 19th century when Western cuisine began influencing Japanese gastronomy. Over time, the breaded pork cutlet, or tonkatsu, became distinctly Japanese, and its evolution into a sandwich showcases Japan's knack for adapting and perfecting foreign culinary concepts.

Ingredients

• Pork cutlets (boneless, 2 pieces)
• Salt
• Pepper
• All-purpose flour (1/2 cup)
• Eggs (2, beaten)
• Panko breadcrumbs (1 cup)
• Vegetable oil (for frying)
• Japanese milk bread (Shokupan) (4 slices)
• Tonkatsu sauce (1/4 cup)
• Cabbage (thinly sliced, 1 cup)
• Japanese mayonnaise (2 tablespoons)

Preparation

Preparing the Pork Cutlets

Start by seasoning the pork cutlets with salt and pepper on both sides. This will enhance the meat's flavor and ensure that each bite is savory and delicious.

Breading the Cutlets

1. Dredge each pork cutlet in all-purpose flour, ensuring a light coating.
2. Dip the floured cutlet into the beaten eggs, allowing any excess to drip off.
3. Coat the cutlet generously with panko breadcrumbs. Ensure that the breadcrumbs adhere well, providing the crunch that is central to the katsu experience.

Frying the Cutlets

Heat vegetable oil in a pan over medium heat. Fry the cutlets for about 3-4 minutes on each side until golden brown and fully cooked. To ensure perfect doneness, the internal temperature should reach 145°F (63°C). Set the fried cutlets on a wire rack to drain excess oil. For precision in cooking time, use a cooking timer.

Assembling the Tokyo Katsu Sand

Preparing the Bread

Take the Japanese milk bread slices and remove the crusts to achieve a neat, square appearance typical of katsu sand. This step is optional but recommended for authenticity.

Adding the Filling

1. Spread Japanese mayonnaise evenly on one side of the bread slices.
2. Place a layer of thinly sliced cabbage on two of the bread slices.
3. Position a fried cutlet on top of the cabbage layer.
4. Drizzle tonkatsu sauce over the cutlet.
5. Complete the sandwich by placing the remaining bread slices on top, mayonnaise side down.

Serving and Enjoying the Tokyo Katsu Sand

Slice each sandwich into halves or quarters for easier handling, showcasing the layers of crunchy cutlet, crisp cabbage, and soft milk bread. Pair the katsu sand with a side of pickled vegetables or a simple green salad for a full meal experience.

This delightful combination of textures and flavors commands attention and passes the ultimate test: simplicity executed to perfection, like only Japanese cuisine can manage. Savour your homemade Tokyo Katsu Sand, an ode to the sophisticated fusion of cultures and culinary excellence.