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<!DOCTYPE html><html lang="en"><head><meta charset="utf-8"><meta name="viewport" content="width=device-width,initial-scale=1,maximum-scale=1,user-scalable=no,shrink-to-fit=no"><title>Japanese Katsu Sandwich | The Quarantine Cook</title><link rel="stylesheet" type="text/css" href="https://htlbid.com/v3/app.barstoolsports.com/htlbid.css"><script async src="https://htlbid.com/v3/app.barstoolsports.com/htlbid.js"></script><script>window.htlbid=window.htlbid||{},htlbid.cmd=htlbid.cmd||[],htlbid.cmd.push((function(){htlbid.setTargeting("pagetype","blog"),htlbid.setTargeting("authorId","63397"),htlbid.setTargeting("tags",["cooking","sandwich","chef donny","the quarantine cook"]),htlbid.setTargeting("is_testing","no"),htlbid.layout()}))</script><script>var googletag = googletag || {};
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INGREDIENTS -Pork loin sliced thin (or pound out thicker cut) -1/4 cup plain flour-1/4 cup panko bread crumb-1 egg-1 cup sliced Chinese (Nappa) cabbage-Veg oil for fryingFor the Tonkatsu Sauce-2 Tbsp oyster sauce-2 Tbsp Worcestershire sauce-2 Tbsp ketchup-1 Tbsp honeyMETHOD-If pork loin is not already sliced thin, pound out until it's about a quarter-inch thick-Dredge pork in flour, then egg, then panko-Heat veg oil in pan on med-high heat-Fry pork until golden brown, then flip and repeat (about 7 mins total) -In a bowl combine oyster sauce, Worcestershire, ketchup, and honey. Stir until combined-Thinly slice cabbage & cut crust off of bread-Coat each slice of bread with sauce, then top with cabbage and finally the pork-Slice into 3rds and enjoy

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