The simple Japanese pork cutlet sandwich that’s stolen our hearts—and dominated restaurant menus.
there. There’s even a word for it, yoshoku—it’s a whole subset of cuisine in Japan! But back to the katsu sando. So legend has it that the sandwich first appeared at a restaurant called Rengatei in Tokyo back in 1899 as a sort of homage to schnitzel. Apparently, people really like it because it’s survived this long—and even made its way to the U.S.: two slices of cotton-like shokupan , slathered with zingy tonkatsu sauce , bookending a thick cutlet of meat that’s been lightly breaded and fried.
Sometimes there’s a little raw cabbage salad on the side . There is nothing sweeter than biting into a freshly made katsu sando . The all-breading makes each square inch of the cutlet super crunchy. The tonkatsu sauce cuts through the richness of the cutlet and lends some depth . The shokupan protects the roof of your mouth from hot meat and rough breading . It all adds up to a dish that looks as harmless and dainty as a tea sandwich but delivers all the intense meaty joy of a French dip.
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