Quick cuisine: This is how the crispy “Katsu Sando” sandwich is made

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Fast cuisine
Katsu Sando: This Japanese crispy sandwich will blow your mind

Katsu Sando is a popular Japanese sandwich – crispy, simple and a real umami bomb.

© Vanessa Maas/Brandstätter Verlag

Crunch, crunch, break: The Japanese sandwich “Katsu Sando” is quick to make and an umami bomb. This is the recipe.

Japan is in Vienna – at least a little bit. Twelve years ago, Tobias Müller, Sandra Jedliczka, Eduard and Nicole Diman opened their restaurant “Mochi”. Contrary to what the name suggests, what is cooked there is not just stuffed glutinous rice balls, but also fusion cuisine – traditionally Japanese, but with influences from all over the world. And it’s so successful that four more restaurants and a cooking workshop have now been added.

“We love it when there’s a promising crunch and crackle between our teeth, a stimulating crackle and crackle,” say the four in the foreword to their new book “Crispy & Crunchy”, true to the motto “Chewing is silver, crunching is gold.” It’s all about one thing: deep-frying. Of course, the crispy sandwich “Katsu Sando” should not be missing from the recipe collection. The snack, popular in Japan, is traditionally prepared with toast, but other bread variants are also possible. The finely marinated, breaded and fried meat, which is embedded in a lot of sauce and cabbage leaves, provides the umami boost.

With a little practice, the “Katsu Sando” can be made quickly and is therefore also great as a snack.

The recipe for Katsu Sando à la Mochi

ingredients for 4 persons

1⁄4 white cabbage
4 wasabi leaves (alternatively rocket)
80g Japanese mayonnaise
20 g coarse Dijon mustard
enough oil for deep frying
400 g rack of pork
Fleur de Sel
black pepper from the mill
Wheat flour for turning
2 eggs
200g panko
Shichimi Togarashifor seasoning (also known as Nanami Tōgarash)
8 slices of brioche, toast bread or milk rolls
Clarified butter for frying
100g Tonkatsu sauce

“Crispy&Crunchy. Crispy things from Japan” was published by Brandstätter Verlag, 208 pages, 35 euros. Awarded the German Cookbook Gold Award. (available at, among others books.de, Amazon and Thalia)

This is how the snack is made

  1. Cut the white cabbage and wasabi leaves into fine strips and marinate with mayonnaise and mustard.
  2. Heat oil in a pot to 170°C. Cut the loin into four slices, season with salt and pepper, then coat in flour. Shake off excess flour. Dredge the meat in the beaten eggs and panko. Fry in hot oil until golden brown. Remove and allow to drain. Season with Fleur de Sel and Shichimi Togarashi.
  3. Roast the brioche in a coated pan in a little clarified butter until golden on both sides. Spread tonkatsu sauce on four slices. Top with the crispy schnitzel and the marinated white cabbage and cover with the remaining brioche slices. Halve and serve with the tonkatsu sauce.

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