Use any firm, thick, white-fleshed fish for these delicious sandwiches which are traditionally made with pork schnitzel (tonkatsu). Crumbed prawns or chicken work wonderfully too – it’s really all about that spicy tonkatsu sauce. I like mine quite spicy, and serve extra Japanese mustard on the side, but you can tone it down (or amp it up) depending on your heat preference. Japanese katsu sandos are always made with very soft fluffy bread, this is a sourdough-free zone, if you don’t have a Japanese bakery handy, use basic supermarket sliced white bread.
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