Tonkatsu from Scratch with Cabbage Katsu Sando Assembly

Ingredients

• 2 pieces (6 oz each) Boneless pork loin chops, about 1 inch thick
• 4 thick slices Shokupan or Japanese milk bread
• 1/4 head (about 3 cups) Green cabbage, finely shredded
• 1/2 cup All-purpose flour
• 1 1/2 cups Panko breadcrumbs
• 2 large Eggs, beaten
• 3 cups Neutral frying oil (canola or vegetable)
• 1 tsp Kosher salt
• 1/2 tsp Freshly ground black pepper
• 1/4 cup Ketchup
• 2 tbsp Worcestershire sauce
• 1 tbsp Soy sauce
• 1 tsp Dijon mustard
• 1 tbsp Honey
• 1/4 tsp Garlic powder
• 2 tbsp Unsalted butter, softened(optional)
• 1 tsp Rice vinegar(optional)

Instructions

1. 1

   Butterfly each pork chop horizontally and pound to an even 1/2-inch thickness between plastic wrap. Season both sides with kosher salt and pepper. (10 minutes)

2. 2

   Make the house tonkatsu sauce: whisk together ketchup, Worcestershire sauce, soy sauce, Dijon mustard, honey, and garlic powder in a small bowl. Set aside. (5 minutes)

3. 3

   Shred the cabbage as finely as possible using a sharp knife or mandoline. Soak in ice water for 10 minutes for extra crispness, then drain and pat dry. Toss with rice vinegar if using. (10 minutes)

4. 4

   Set up a breading station: place flour in one shallow dish, beaten eggs in a second, and panko in a third. Dredge each cutlet in flour, shaking off excess, dip fully in egg, then press firmly into panko to coat every surface. (10 minutes)

5. 5

   Heat frying oil in a heavy pot to 320°F (160°C), verified with a thermometer. Fry cutlets 3 minutes per side until pale golden — this cooks the interior. Transfer to a wire rack set over a sheet pan. (10 minutes)

6. 6

   Raise the oil temperature to 375°F (190°C). Return cutlets to the oil and fry 1–2 minutes per side until deep golden brown and audibly crisp. Drain on the wire rack and rest 5 minutes. (8 minutes)

7. 7

   While the cutlets rest, optionally spread softened butter on the shokupan slices and toast lightly in a dry skillet until golden. (5 minutes)

8. 8

   Slice each cutlet in half. To assemble each sando: spread tonkatsu sauce on two bread slices, pile shredded cabbage on the bottom slice, layer two cutlet halves on top, add more sauce and cabbage, then cap with the second slice. Press gently, trim crusts if desired, and cut in half. Serve immediately. (10 minutes)