Ed Norton's Lunch Box Recipe
Katzu Pork Sandwich: Panko fried pork cutlet in katzu sauce, peashoot ginger slaw, wasabi sesame mayo, toasted brioche bun served with pickle.
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Ingredients
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Pork Cutlet
Katsu Sauce
Peashoot Ginger Slaw
Wasabi Sesame Mayo
Assembly
Method
Prepare Pork Cutlet
- 1
Step 1
Season the pork cutlets with salt and black pepper. Dredge each cutlet in flour, dip in beaten eggs, and coat with panko breadcrumbs.
- 2
Step 2
Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded cutlets for 3-4 minutes on each side until golden brown and cooked through. Drain on paper towels.
Make Katsu Sauce
- 3
Step 3
In a small bowl, mix together ketchup, soy sauce, mirin, Worcestershire sauce, and sugar to create the katsu sauce.
Prepare Peashoot Ginger Slaw
- 4
Step 4
In a large bowl, combine peashoots, shredded carrot, grated ginger, rice vinegar, sesame oil, and salt. Toss well to combine.
Make Wasabi Sesame Mayo
- 5
Step 5
In another bowl, mix mayonnaise with wasabi paste and sesame seeds until well combined.
Assemble Sandwich
- 6
Step 6
Spread wasabi sesame mayo on the bottom half of each toasted brioche bun. Place a fried pork cutlet on top, drizzle with katsu sauce, and add a generous portion of peashoot ginger slaw. Top with the other half of the bun and serve with pickles.