Katsu sando with sesame cabbage slaw and sesame sauce

Directions (40 min)

1. 1

   Prepare the Slaw: -In a large bowl, combine shredded green and red cabbage, minced garlic, black pepper, chicken bouillon, and 1 tsp of Kadoya’s roasted sesame oil. Toss everything together until well coated. Set aside.

2. 2

   Make the Sesame Sauce: -In a small bowl, whisk together ketchup, mayo, Worcestershire sauce, sugar, and 1 tbsp Kadoya roasted sesame oil. Adjust seasoning to taste. Set aside.

3. 3

   Prepare the Pork Katsu: - Season the pork loin slices with salt and pepper on both sides. - In one bowl, mix the flour, egg, and cold water into a smooth batter. - In another bowl, add panko breadcrumbs. - Coat each piece of pork in the batter, then dredge in the panko breadcrumbs until fully coated. - Heat oil in a frying pan over medium heat. Fry each piece of pork for 3-4 minutes per side until golden brown and fully cooked. Transfer to a paper towel-lined plate to drain excess oil.

4. 4

   Assemble the Sando: - Lightly toast the slices of milk bread if desired. - Spread a generous amount of sesame sauce on each slice of bread. - Add a layer of pork katsu, followed by a spoonful of sesame cabbage slaw. - Top with the other slice of bread and gently press down.

5. 5

   Serve: Slice the katsu sando in half and enjoy immediately!

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Miso Jen Kitchen(@misojenkitchen)がシェアした投稿