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Masato’s (Tofu) Katsu Sando Sliders

November 03, 2021 0 Comments

Katsu Sandos have been the rage for awhile now where Cindy’s from (California), but are just now making their way to us here in Denver. What exactly is a katsu sando?

Katsu is short for “katsuretsu,” which means “cutlet” in Japanese, but is not just any old cutlet, it’s a breaded and fried cutlet. Sando is the “kawaii” (cute) Japanese name for “sandwich”.

For our katsu sando sliders, based on a recipe from our nephew and sometimes photographer and test cook, Robbie (who sometimes goes by his middle name, Masato, which was Cindy’s grandfather’s name on her father’s side), we’re using tofu. Traditionally, this would be made with pork (and less traditionally, but just as deliciously, with chicken)—you can find that recipe here.

A katsu sando is simple: a fried cutlet on “shokupan” (Japanese milk bread) slathered with tonkatsu sauce with finely shredded cabbage. Japanese milk bread is not easily found, so we use King’s Hawaiian Rolls or challah rolls from Rosenberg’s in Denver, since both have a little sweetness to them like Japanese milk bread.

To take our katsu sando up a notch, we added a little of our Masi Masa Japanese Gold Curry to the flour. But if you don’t have any, don’t worry, salt and pepper is traditional and will taste more than fine!

 

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