Tonkatsu Curry Sando Recipe

Tonkatsu sando is traditionally a deep-fried breaded pork-cutlet but in this recipe the tonkatsu is baked in the oven. It’s Japanese comfort food at it’s mouth watering best. This Japanese sandwich, or sando, is packed with a crispy pork cutlet, fresh cabbage and Miso Tasty’s ultimate Katsu Curry Sauce. Frying the tonkatsu will still create an irresistible sando but this method uses a little less oil.

We also used bread and other ingredients that can be easily found in local supermarkets. You could also try the recipes with a thick slice of lightly toasted brioche bread to make it extra indulgent. However, if you can get your hands on Japanese milk bread or better yet, make your own we would definitely recommend it for this recipe.

Ingredients (Serves 2 )

  • 1 Miso Tasty Katsu Curry Kit
  • 2 pieces of pork cutlets
  • 2 tbsps plain flour
  • 1 egg, whisked with 1 tbsp of rapeseed oil
  • 4 slices of bread, the thicker the slices the better.
  • a little butter
  • 25g white cabbage, finely shredded
  • 25g red cabbage, finely shredded
  • 1/2 tbsps rapeseed or vegetable oil for frying
  • Kewpie Mayonnaise or regular mayonnaise is fine too
  • salt and pepper
Miso Tasty tonkatsu curry sando


First, set your oven to preheat to 200°c.

Meanwhile, in a frying pan, gently heat the panko breadcrumbs with 1/2 tbsp of oil on medium heat being careful to not let it burn. Be sure to move the panko in the pan a little to ensure an even colour. Once the panko breadcrumbs are golden brown, transfer them to a shallow plate.

On a chopping board, prepare the pork cutlets by pounding them with the back of your knife. This will tenderise the pork cutlets by breaking down connective tissues and make the meat less tough when it cooks. Do this in a crisscross pattern and then mould them back into their original shape with your hands and season with salt and pepper.

Next, you will panko your cutlets. Dip your pork cutlets into the flour then the whisked eggs and then the panko breadcrumbs making sure at each stage you get a good covering.

Place the panko breadcrumb covered pork cutlets on to a wire rack and bake in the oven for 18-20mins until cooked through. Adjust timing according to the thickness of your cutlets. Once cooked remove the tonkatsu from the oven and leave to stand on the wire rack for 5 minutes.

Whilst your tonkatsu is cooking in the oven, gently heat up the Katsu Curry Sauce in a saucepan for a couple of minutes before pouring it into a small bowl. Be careful, as with any curry sauce, it is prone to stain.

Miso Tasty tonkatsu Curry Sando open japanese sandwich

Now it’s time to assemble the Tonkatsu Sando.
Butter one side of each slice of bread. (The butter acts like a water proof layer so that you are not left with a soggy sando)

Spread some Katsu Curry Sauce on top of each buttered slice of bread.

Layer some red and white cabbage on top

Then add a dollop more of the Katsu Curry Sauce

Next place the tonkatsu on top of the cabbage and cover with more Katsu Curry Sauce and a squeeze of mayonnaise. Once you have all the fillings in place, top it off with a slice of bread.

Now this bit is a little tricky. Place the sando between two plates so that a little pressure is evenly distributed on top of the sando and leave for a couple of minutes. This helps compact everything and makes it a little easier when you cut the crust off the bread.

With all the crust removed, cut the sando in half then serve.

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