Pork Katsu Sandwich


  1.  Cut and pound out pork slices. Season with koji seasoning and marinate for 2-4 hours
  2.  Flour/egg wash and panko pork slices and fry in oil until tender (about 2-3 minutes)

  3.  Shred the cabbage and mix with lemon juice, salt and lemon zest, then mix and squeeze out remaining juice

  4. Cut crusts off of the bread and arrange the sandwich with Cabbage, Pork loins and top with Dijon mustard Sauce.

  5. Cut in half and arrange on a plate and serve


  • 8 slices bread, crust removed
  • mustard, dijon
  • 2 large egg(s)
  • 1 cup flour
  • 1/2 small head green cabbage, thinly sliced
  • Koji seasoning
  • 2 tsp Kosher salt
  • 2 lemon(s)
  • 3 cup panko breadcrumbs
  • 4 4 oz pork, loin(s), slices
  • oil, vegetable, for frying