Katsu Sando is a Japanese delicacy that has conquered the taste buds of people all over the world. It is a sandwich filled with a generous piece of pork breaded and fried until crispy and golden, finished with tonkatsu sauce and Japanese mayonnaise, which add a touch of sweet and sour flavor.
To learn how to make it at home, check out this recipe from former MarterChef Eduardo Richard, who serves the delicacy at Lemí, a famous gastrobar in Curitiba (PR):
Katsu Sando
Chef Eduardo Richard – Lemí
Ingredients:
(Yield: 10 sandwiches)
Sandwich
1 kg of pork belly
100ml
50 ml of sake
25 g of garlic
20 g of salt
40 g of ginger
10 g of sugar
20 slices of white bread
Wheat flour
Ovo
Panko flour
Mayonnaise
Pickles
Molho tonkatsu
Molho tonkatsu:
120 g de shoyu
30g ketchup
20 g of Worcestershire sauce
90 g of sugar
Preparation mode:
In a pan, mix soy sauce, ketchup, Worcestershire sauce and sugar to make tonkatsu sauce. Boil until thickened and set aside.
Cook the pork belly for about two hours in a broth with soy sauce, ginger, garlic, sugar and salt. Then wait for the meat to cool, remove the skin and fat.
Portion the pork belly into desired sizes.
Coat with wheat flour, egg and panko flour.
Fry in oil at 180°C for about 5 minutes.
Start assembling the sandwich. Take two slices of lightly toasted crustless bread.
On one of the slices, put the mayonnaise — in Lemí, gochujang mayonnaise is used, with Korean pepper paste, pork belly and pickles.
On the other slice, add the tonkatsu sauce.
Close the sandwich, cut in half and serve.
Katsu Sando is a Japanese delicacy that has conquered the taste buds of people all over the world. It is a sandwich filled with a generous piece of pork breaded and fried until crispy and golden, finished with tonkatsu sauce and Japanese mayonnaise, which add a touch of sweet and sour flavor.
To learn how to make it at home, check out this recipe from former MarterChef Eduardo Richard, who serves the delicacy at Lemí, a famous gastrobar in Curitiba (PR):
Katsu Sando
Chef Eduardo Richard – Lemí
Ingredients:
(Yield: 10 sandwiches)
Sandwich
1 kg of pork belly
100ml
50 ml of sake
25 g of garlic
20 g of salt
40 g of ginger
10 g of sugar
20 slices of white bread
Wheat flour
Ovo
Panko flour
Mayonnaise
Pickles
Molho tonkatsu
Molho tonkatsu:
120 g de shoyu
30g ketchup
20 g of Worcestershire sauce
90 g of sugar
Preparation mode:
In a pan, mix soy sauce, ketchup, Worcestershire sauce and sugar to make tonkatsu sauce. Boil until thickened and set aside.
Cook the pork belly for about two hours in a broth with soy sauce, ginger, garlic, sugar and salt. Then wait for the meat to cool, remove the skin and fat.
Portion the pork belly into desired sizes.
Coat with wheat flour, egg and panko flour.
Fry in oil at 180°C for about 5 minutes.
Start assembling the sandwich. Take two slices of lightly toasted crustless bread.
On one of the slices, put the mayonnaise — in Lemí, gochujang mayonnaise is used, with Korean pepper paste, pork belly and pickles.
On the other slice, add the tonkatsu sauce.
Close the sandwich, cut in half and serve.
