When it comes to sandwiches, the Japanese Katsu Sando is my current favourite. Ok, that isn’t saying much because I have a new favourite sandwich whenever I find one new that I love but Katsu Sandos are so good!
Sandos can be made with different fillings so you might have tried one or more of them. It’s the Katsu sando that gets my vote for amazingness though. I learned about them in my home town in California recently and now I’m going to show you how to make a katsu sando my way at home.
What Is a Japanese Sando?
The word “Sando” is short for sandwich in Japanese but don’t be fooled by its simplicity. A Japanese Sando isn’t your average sandwich. When I tried a katsu sando for the first time, it was sliced to perfect. The crusts of the bread was sliced off and the sandwich was cut at perfect angles. You really could not fault it visually in any way.
That’s not the way I cook so my version is a bit sloppier and not at all authentic because of that. My version of the Katsu Sando does taste out of this world amazing though, even if I did purchase everyday, fluffy white bread to make it.
At its heart, an authentic Sando is made with soft, crustless Japanese milk bread (shokupan), which is incredibly fluffy, light, and slightly sweet. You can pick shokupan up at some good Japanese grocers but I find fluffy western style white bread doest the job fine.
One thing I have tried to match is the incredible flavour of a Katsu Sando. Each bite should be neat, delicate, and bursting with flavour.
Ingredients
When making a katsu sando, I like to use fried pork fillets right after they have been fried so that the meat is still hot. You can add them cold though. to make the tonkatsu (Crispy fried pork fillets) I have a good tonkatsu recipe for you. The ingredient measures and more detailed information are is in the printable recipe card at the bottom of this page.
See recipe card for quantities.
- 4 x tonkatsu
- 8 slices of fluffy white bread
- 4 tbsp mayonnaise (preferably Japanese mayonnaise) more or less to taste
- 4 tbsp tonkatsu sauce
- 8 tbsp Japanese coleslaw or the equivalent of other salad vegetables.
Step by step photos
Check out my step by step photos to see how easy it is to make a good katsu sando. You will need to make the tonkatsu and either Japanese coleslaw or Japanese salad dressing first. If you go the Japanese salad dressing route, you can toss it with the salad vegetables of your choice.
- Step 1: Spread the mayonnaise over one or both slices of the sando bread.
- Step 2: If you haven't already made some Japanese coleslaw, add Japanese style salad dressing to cabbage or other salad vegetable and toss well to combine.
- Step 3: Add some tonkatsu fillets to the bottom piece of sando bread. You can season it now with more salt too if needed.
- Step 4: Generously apply some tonkatsu sauce to the tonkatsu and bread.
- Step 5: Top the tonkatsu with cabbage and Japanese salad dressing or Japanese coleslaw. Step back and take a look. Does your masterpiece of a sando need more mayo or tonkatsu sauce? If so, add some.
- Step 6: If I were making this sando correctly, it would be a perfect square with now crusts. I liked it very much like this. Sloppy and delicious.
- Step 7: Now all you have to do is dig in and enjoy!
Where is the Japanese Sando most popular?
While Japan is undoubtedly the home of the Sando, it has since spread worldwide.
- Tokyo and Osaka remain the epicentres of innovation, with artisan bakeries and cafes crafting gourmet versions using wagyu beef, truffle mayo, or farm-fresh eggs.
- Australia, particularly Melbourne and Sydney, has embraced the Katsu and Tamago (an egg salad version) Sando as trendy café staples.
- The UK and US now feature Sandos in fusion eateries and Japanese cafés.
Popular Types of Japanese Sandos
There are dozens of variations, and this katsu version is just the beginning. Here are a few of the others you might find:
- Tamago Sando – Creamy Japanese egg salad made with kewpie mayo.
- Fruit Sando – Whipped cream and seasonal fruit, such as strawberries, kiwi, and mango.
- Menchi Katsu Sando – A minced meat (beef or pork) cutlet sandwich.
- Ebi Katsu Sando – Breaded shrimp patty with tartar sauce.
- Wagyu Sando – Luxury version featuring premium wagyu beef fillet, lightly fried and served with tonkatsu sauce.
- Yasai Sando – Vegetarian version with fresh vegetables, avocado, and Japanese sesame dressing.
Equipment
No special equipment is needed to prepare katsu sando. A good, sharp chefs knife will come in handy for slicing the sandwich and shredding coleslaw though.
Storage and Reheating
Sandos are best eaten freshly made, but you can store them if needed.
Refrigeration:
- Wrap tightly in cling film or parchment paper.
- Store in the refrigerator for up to 24 hours. I recommend storing the different components separately.
Freezing:
- Not recommended for fried katsu. It loses crispness.
Reheating
- Reheat the katsu separately in an air fryer or oven at 180°C (350°F) for 5–8 minutes to restore crispness.
- Reassemble the sandwich after reheating.
Top Tip
Use Shokupan (Japanese Milk Bread). Although I used western, white bread this time, give your sando a try with shokupan if you can get it. Shokupan bread's soft, slightly sweet texture perfectly complements the savoury filling. It’s available in Japanese bakeries or Asian supermarkets.
FAQ
It’s a visual choice. The cross-section reveals the perfect filling that you get with a good sando.
Tonkatsu sauce, a sweet and tangy Japanese-style sauce that is also often referred to as Japanese BBQ sauce. Brands like Bulldog are widely available and you can also make your own tonkatsu sauce.
Tonkatsu refers to the fried pork cutlet itself, while Katsu Sando is the sandwich made using tonkatsu between slices of bread. It can also be made with chicken katsu which is the same as tonkatsu but made with chicken breast.
Related
Tonkatsu sauce, Japanese coleslaw and rice are all served in a sando. You might also like to make a coleslaw with my special Japanese dressing recipe. You can use tonkatsu or chicken katsu as prepared in this chicken katsu recipe for this sando recipe.
Want to try more Japanese Recipes?
Here are a few I think you might already know and love:
Have you tried this Katsu sando recipe?
If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.
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Katsu Sando
A homemade Katsu Sando is more than just a sandwich. Try this recipe and see why for yourself.
Ingredients
- 4 x tonkatsu
- 8 slices of fluffy white bread
- 4 tbsp mayonnaise (preferably Japanese mayonnaise) more or less to taste
- 4 tbsp tonkatsu sauce
- 8 tbsp Japanese coleslaw or the equivalent of other salad vegetables.
Instructions
- Spread the mayonnaise over one or both slices of the sando bread.
- If you haven't already made some Japanese coleslaw, add Japanese style salad dressing to cabbage or other salad vegetable and toss well to combine. Set aside.
- Add some tonkatsu fillets to the bottom piece of sando bread. You can season it now with more salt too if needed.
- Generously apply some tonkatsu sauce to the tonkatsu and bread.
- Top the tonkatsu with cabbage and Japanese salad dressing or Japanese coleslaw.
- Step back and take a look. Does your masterpiece of a sando need more mayo or tonkatsu sauce? If so, add some.
- Top your sando with the other piece of bread and enjoy!
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 856Total Fat: 40gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 203mgSodium: 1233mgCarbohydrates: 74gFiber: 6gSugar: 11gProtein: 47g
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