$3 Vs. $300 Katsu Sandwich Recipes | Chef Joshua Weissman
Joshua Weissman makes two versions of the Katsu sandwich - one on a budget, and one that spares no expense.
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Cooking tools:
- Mandoline
- Kitchen scale
- Microplane
- Citrus press
- Loaf pan
- Pastry brush
- Oven
- Stove
- Chef's knife
- Bread knife
- Cutting board
- Mixing bowl
- Saucepan
- Pot
- Whisk
- Measuring cup
- Measuring spoon
- Dish
- Plate
- Tongs
- Slotted spoon
- Spatula
- Paper towel
- Plastic wrap
- Spoon
Ingredients
- ½ head green cabbage, thinly sliced on mandolin
- 3 green onions, thinly sliced
- 2 cloves garlic grated
- 1 lemon, juiced
- ⅓ cup (68g) mayonnaise
- Kosher salt
- pepper
- ½ cup (128g) ketchup
- 3 Tbsp (40g) oyster sauce
- ¼ cup (60ml) Worcestershire sauce
- 3 Tbsp (42g) granulated sugar
- 4 boneless pork chops, about 1- 1 ½" thick
- 1 cup (150g) all-purpose flour
- 3 large eggs
- 1 Tbsp (12g) water
- 2 cups (150g) panko breadcrumbs
- Kosher salt, to taste
- 14 cups (3.3L) vegetable oil
- 1 loaf Hokkaido milk bread or freshly baked white bread, cut into 8 ½" slices
- Tonkatsu sauce
- Mayonnaise
- 4 pork katsu
- Slaw
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