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Katsu Sando Bao
Recipe by Spencer Lengsfield
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Cooking method:
Ninja Foodi MAX Multi-Cooker OP450
- Prep Time: 2 hours
- Total time: 2h 20 mins
- Skill Easy
- Serves 4 people
Katsu Sando Bao
This is my take on a Japanese katsu sando. Traditionally, a katsu sando consists of panko fried pork chops, tonkatsu sauce, shredded cabbage, mayonnaise, and mustard, sandwiched between two thick slices of Shokupan, Japanese milk bread. This is a healthier version made with my Ninja Kitchen OP450UK Multi-Cooker, using a steamed bao bun instead of milk bread, with juicy air fried panko pork chops. This combines a Taiwanese street food with a classic, comforting Japanese dish. I made my own bao here, but store-bought will work just as well. This would also be equally delicious with panko fried eggplant slices for a meat-free option
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Eggs, Soy, Wheat
Ingredients
For the pork
- 4 thick boneless pork chops
- 50g panko breadcrumbs
- 2 beaten eggs
- 50g flour
- Salt and pepper
- Vegetable oil spray
For the tonkatsu sauce
- 3 tsp Worcestershire sauce
- 1 tbsp ketchup
- 1 tsp brown sugar
- 2 tsp dark soy sauce
- 1/2 tsp rice wine vinegar
- 1/4 tsp garlic powder
For the slaw
- 1/4 white cabbage, thinly sliced
- 20g pickled ginger
- 100ml rice wine vinegar
- Pinch sugar
- Pinch salt
To serve
- 12 bao buns
- Shichimi spice powder (optional)
- Kewpie mayonnaise (any mayo will work)
- Sesame seeds
- 4 radishes, thinly sliced
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Method
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Step 1
Start by prepping your slaw. Thinly shred your cabbage, then add to a medium bowl. Roughly chop your ginger, then add to the same bowl. If you can’t find pickled ginger, you could grate in some fresh ginger. Add your rice wine vinegar, sugar, and salt. Stir well to combine, then leave to sit for at least two hours, but overnight if possible
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Step 2
If you’re making your own bao, this should be the next step. If not, move on to the tonkatsu sauce. In a small bowl, add your ketchup, Worcestershire sauce, brown sugar, garlic powder, soy sauce, and rice wine vinegar. Whisk to combine, and don’t forget to taste and adjust any seasoning as necessary
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Step 3
Next, prep your pork. In three separate bowls, place the flour, panko, and beaten eggs. If you’re using shichimi, add a shake of that into the panko. Trim off any excess fat from the pork, and season with salt and pepper
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Step 4
Using the wet-hand-dry-hand technique, dip your pork into the flour first, followed by the egg, allowing any excess egg to drip off. Finally, drop in the panko, and ensure all sides are well coated. Leave to sit on a wire rack while you get everything else ready (the pork will be the last step to ensure it stays moist)
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Step 5
If you’re making your own buns, use the OP450UK Multi-Cooker to steam the buns, using a piece of greaseproof paper to line the rack. I steamed mine for 10 minutes. When they’re ready, carefully remove from the pot, and discard the leftover water and wipe dry
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Step 6
Swap the rack out for the air crisp basket. Place the panko covered pork chops in the basket, and spray lightly with oil. Heat to 180 C and cook for 6 minutes. After 6 minutes, flip the pork, spray the other side, and cook for a further 6 minutes
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Step 7
You may need to air fry for slightly longer depending on the thickness of your pork, so it’s really handy to have a meat thermometer – it should read 63 C in the middle of the thickest part when it’s cooked. Your panko should be golden and crispy, but don’t worry if it’s not super golden – if you continue to fry it, you’ll lose the moisture in the pork. Slice the pork diagonally into bitesize chunks
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Step 8
Squeeze a small amount of kewpie mayo onto one side of the bun. Load the other side up with your pickled cabbage and ginger, along with your radish slices. Place your pork in the middle, then drizzle over your tonkatsu sauce – if you have a squeezy bottle, it makes it much easier, but don’t worry if not. Top with sesame seeds and a sprinkle of shichimi, and enjoy!
