A Japanese sandwich of panko-crusted pork cutlet, shredded cabbage and tonkatsu sauce in soft milk bread. This vegetarian version swaps in tofu. Ready in about 35 minutes.
Prep 20 min Cook 15 min Serves 2 Medium
Ingredients
🫙Vegetable Oilfor frying
🥚Eggs1, beaten
🌾All-Purpose Flour1/4 cup
🥬Cabbage1 cup, finely shredded
🍥Tofuextra-firm, thick slabs
🌾Panko Breadcrumbs1 cup
🫙Tonkatsu Sauce3 tbsp
🌾Toast Bread4 slices soft white
Optional extras
🫙Kewpie Mayonnaise2 tbsp
Instructions
1
For this vegetarian version, use tofu for pork wherever the steps mention them.
2
Pound the pork to an even thickness and season.
3
Coat in flour, egg and panko.
4
Fry at 170°C for 5–6 minutes until golden and cooked through; drain.
5
Spread bread with mayonnaise, add cabbage, the cutlet and tonkatsu sauce.
6
Close, press lightly, trim the crusts and slice.
Chef's tip
Rest the cutlet on a rack, not paper, so the crust stays crisp.
