Katsu Sando

History

The katsu sando emerged in Japan's early-20th-century yoshoku (Western-style) cafés, sandwiching a tonkatsu cutlet between crustless shokupan milk bread. Once a tidy bite for theatergoers, it has become a global cult favorite for its crunch-and-cloud contrast.

Ingredients

• Shokupan (Japanese milk bread)
• Breaded pork cutlet (tonkatsu)
• Tonkatsu sauce
• Shredded cabbage
• Karashi mustard
• Butter

How to Make

1. 1Bread a pork loin in panko and fry until deep golden and crisp.
2. 2Butter two slices of crustless milk bread and spread with a little karashi mustard.
3. 3Brush the cutlet with tonkatsu sauce.
4. 4Sandwich the cutlet with a layer of shredded cabbage.
5. 5Press gently, trim the crusts and cut into neat halves.

Known for it

• Tonkatsu Maisen Aoyama4-chōme-8-5 Jingūmae, Shibuya, Tokyo 150-0001, Japan