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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/barstoolsports.com/htlbid.css"><script async src="https://htlbid.com/v3/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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        pbjs.setConfig({ pageUrl: https://www.barstoolsports.com/video/2691155/japanese-katsu-sandwich-or-the-quarantine-cook });</script><script src="https://d9rde3y35j061.cloudfront.net/script.js"></script><script src="https://htlbid.com/v3/barstoolsports.com/htlbid.js" async></script><script src="https://iframely.barstoolsports.com/embed.js" async></script><style>.union__content{font-family:-apple-system,HelveticaNeue,Roboto,sans-serif;font-weight:400;font-size:18px;color:#5a5b5d;word-wrap:break-word;box-sizing:border-box;padding:0 5px 32px 5px}.union__content p{padding:0;margin:16px 0 0 0}.union__content img{display:block;width:100%!important;height:auto;margin:16px 0 0 0}.union__content video{display:block!important;width:100%!important;height:auto;margin:16px 0 0 0}.union__content .articleAd{text-align:center;margin:16px 0 0 0;background-color:#f5f5f5}.union__content .htlad__container{display:inline-block}.union__content p a{color:#377dc4}.union__content .oembed__wrapper{margin:16px 0 0 0}.union__content blockquote:not(.twitter-video){display:block;margin:16px 0 0 0;padding:4px 12px;border-left:4px solid #77889a;font-style:italic;background:#f0f4f8;text-align:left;border-radius:0 6px 6px 0}.union__content blockquote:not(.twitter-video) p{font-style:italic}.union__content blockquote,q{quotes:none}.union__content iframe{max-width:100%}.union__content .bs-image-hidden{display:none}.union__content div.hq-image{width:fit-content;margin:0 auto}.union__content span.image-attribution,.union__content span.image-attribution a{color:#757575;font-size:12px;font-style:italic;letter-spacing:.1px;line-height:14px;text-decoration:none;padding:0;margin:0}.union__content .bs-videoPlayer .bs-videoPlayer__container,.union__content video-js,.wp-video{width:100%!important;height:0!important;position:relative;padding-bottom:56.25%;overflow:hidden;margin:16px 0 0 0}.wp-video video{width:100%!important;height:100%!important}.hq-image video{width:100%!important;height:100%!important}.union__content .bs-videoPlayer__container>iframe{position:absolute;top:0;left:0;width:100%;height:100%;border:none}@media (prefers-color-scheme:dark){.union__content,body,html{background:#1c1c1c;color:#f1f1f1}.union__content blockquote:not(.twitter-video){border-left:4px solid #367dc4;background:#272c35}}</style><script>window.addEventListener("applicationDidBecomeActive",(()=>{document.querySelectorAll(".hq-image video[autoplay]").forEach((e=>e.play()))}))</script></head><body class="union__content"><p>INGREDIENTS </p><p>-Pork loin sliced thin (or pound out thicker cut) </p><p>-1/4 cup plain flour</p><p>-1/4 cup panko bread crumb</p><p>-1 egg</p><p>-1 cup sliced Chinese (Nappa) cabbage</p><p>-Veg oil for frying</p><p>For the Tonkatsu Sauce</p><p>-2 Tbsp oyster sauce</p><p>-2 Tbsp Worcestershire sauce</p><p>-2 Tbsp ketchup</p><p>-1 Tbsp honey</p><p>METHOD</p><p>-If pork loin is not already sliced thin, pound out until it's about a quarter-inch thick</p><p>-Dredge pork in flour, then egg, then panko</p><p>-Heat veg oil in pan on med-high heat</p><p>-Fry pork until golden brown, then flip and repeat (about 7 mins total) </p><p>-In a bowl combine oyster sauce, Worcestershire, ketchup, and honey. Stir until combined</p><p>-Thinly slice cabbage & cut crust off of bread</p><p>-Coat each slice of bread with sauce, then top with cabbage and finally the pork</p><p>-Slice into 3rds and enjoy </p></body></html>

<p>INGREDIENTS </p><p>-Pork loin sliced thin (or pound out thicker cut) </p><p>-1/4 cup plain flour</p><p>-1/4 cup panko bread crumb</p><p>-1 egg</p><p>-1 cup sliced Chinese (Nappa) cabbage</p><p>-Veg oil for frying</p><p>For the Tonkatsu Sauce</p><p>-2 Tbsp oyster sauce</p><p>-2 Tbsp Worcestershire sauce</p><p>-2 Tbsp ketchup</p><p>-1 Tbsp honey</p><p>METHOD</p><p>-If pork loin is not already sliced thin, pound out until it's about a quarter-inch thick</p><p>-Dredge pork in flour, then egg, then panko</p><p>-Heat veg oil in pan on med-high heat</p><p>-Fry pork until golden brown, then flip and repeat (about 7 mins total) </p><p>-In a bowl combine oyster sauce, Worcestershire, ketchup, and honey. Stir until combined</p><p>-Thinly slice cabbage & cut crust off of bread</p><p>-Coat each slice of bread with sauce, then top with cabbage and finally the pork</p><p>-Slice into 3rds and enjoy </p>

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