Kadoya Sesame Mills Incorporated

Ingredients (for 4 sandwiches)

Directions

• 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.

• 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.

• 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.

• 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.

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