Ingredients: 1 serving
- Two ½”-thick slices of Shokupan (Japanese milk bread)
- 1 Tbsp. Kewpie Mayonnaise
- 2 tsp. Wagarashi* (Japanese hot mustard) or regular Dijon mustard
- 2 Tbsp. store-bought Tonkatsu sauce
- 2oz. store-bought coleslaw mix, or shredded cabbage
- For the katsu:
- 1 slice of boneless pork steak or shoulder, about ½” thickness
- Salt and pepper
- 1 Tbsp. flour
- 1 small egg
- 1 Tbsp. water
- ⅓ c. panko
- Vegetable oil
- Pound both sides of the pork with a meat tenderizer or the back side of a knife. Season the pork with salt and pepper. Dust all sides of the pork with flour and set aside.
- In a bowl, whisk the egg and water together to make an egg wash. Place the panko on a separate plate. Dredge the pork in the egg wash, then coat all sides of the pork with panko. Set aside.
- In a pot, heat oil about 2” high up to 340°F. Gently place the pork into the oil and cook for 3 to 4 minutes without flipping. Then turn over the pork and cook the other side for about 2 more minutes until cooked through. Transfer to a wire rack and let it sit for 3 to 4 minutes.
- Place the Shokupan slices on a cutting board and spread mayonnaise and Wagarashi on the top of each slice. Add the coleslaw mix, then top with katsu. Drizzle the Tonkatsu sauce over the katsu. Cover with another slice of Shokupan, mayonnaise side down. Wrap the sandwich with plastic wrap and let it sit for 10 minutes. Cut into half and remove the wrap. Serve immediately.