Katsu Sando with Sesame Cabbage Slaw

Name: Katsu Sando with Sesame Cabbage Slaw
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian, Japanese
Ingredients: 2 cups green cabbage, shredded; 1 cup red cabbage, shredded; 3 garlic cloves, minced; 1/3 tsp black pepper; 1/2 tsp chicken bouillon; 1 tsp roasted sesame oil; 2 tbsp ketchup; 1 tbsp mayo; 1.5 tbsp Worcestershire sauce; 1/2 tsp sugar; 1 tbsp roasted sesame oil; 16 oz pork loin, cut into 5 pieces; Salt and pepper to taste; 1 cup flour; 1 egg; 1/2 cup cold water; 1.5 cups panko breadcrumbs; Sliced milk bread; frying oil

13 steps

Prep:20minCook:20min

Updated at: Sat, 28 Sep 2024 22:15:24 GMT

Ingredients

5 servings

Instructions

Sesame Cabbage Slaw

Step 1

In a large bowl, combine shredded green and red cabbage, minced garlic, black pepper, chicken bouillon, and 1 tsp of roasted sesame oil. Toss everything together until well coated. Set aside.

green cabbage2 cups

red cabbage1 cup

garlic cloves3

black pepper⅓ tsp

chicken bouillon½ tsp

roasted sesame oil1 tsp

Creamy Sesame Sauce

Step 2

In a small bowl, whisk together ketchup, mayo, Worcestershire sauce, sugar, and 1 tbsp roasted sesame oil. Adjust seasoning to taste. Set aside.

ketchup2 Tbsp

mayo1 Tbsp

Worcestershire sauce1 ½ Tbsp

sugar½ tsp

Pork Katsu

Step 3

Season the pork loin slices with salt and pepper on both sides.

pork loin16 oz

salt

pepper

Step 4

Set up a dredging station with two bowls.

Step 5

In one bowl, mix the flour, egg, and cold water into a smooth batter.

flour1 cup

egg1

water½ cup

Step 6

In another bowl, add panko breadcrumbs.

Panko breadcrumbs1 ½ cups

Step 7

Coat each piece of pork in the batter, then dredge in the panko breadcrumbs until fully coated.

Panko breadcrumbs1 ½ cups

Step 8

Heat oil in a frying pan over medium heat. Fry each piece of pork for 3-4 minutes per side until golden brown and fully cooked. Transfer to a paper towel-lined plate to drain excess oil.