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TEMPTY Katsu Sando

This TEMPTY Katsu Sando balances crispiness with a rich, savory homemade tonkatsu sauce and a sharp, refreshing sesame-soy coleslaw.

Ingredients

Bread

  • Standard: Brioche slices or vegan alternative

TEMPTY Katsu

  • Main: 2 TEMPTY square

  • All-Purpose Flour: A shallow bowl for dredging

  • Breading Base:

    • Standard: 1 egg, beaten

    • Vegan Option: 6 tbsp plant milk

  • Coating: Panko breadcrumbs + ½ tsp fine salt

Coleslaw

  • ½ Head of cabbage, finely shredded

  • 4 tbsp Mayonnaise (use plant-based mayo for vegan option)

  • ½ tsp Dijon mustard

  • 1 tsp Soy sauce

  • ½ tsp Sesame oil

  • 1 tsp White vinegar

  • 1 tsp Sugar

Tonkotsu Sauce

  • 8 tbsp Ketchup

  • 2 tbsp Soy sauce

  • 1 tbsp Brown sugar

  • 1 tbsp Mirin

  • 1 ½ tsp Worcestershire sauce (use vegan/anchovy-free version for vegan option)

  • 1 tsp Fresh ginger, grated

  • 1 clove Garlic, minced

Steps

  1. Whisk the ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, grated ginger, and minced garlic in a small bowl until the sugar dissolves completely. Set aside to let the flavors fuse.

  2. In a medium bowl, combine the mayonnaise, mustard, soy sauce, sesame oil, vinegar, and sugar. Mix thoroughly, then toss with the shredded pointed cabbage until evenly coated. Chill in the fridge while preparing the katsu.

  3. Set up a breading station with three shallow bowls: place the flour in the first, the beaten egg (or vegan liquid mixture) in the second, and the panko breadcrumbs mixed with salt in the third.

  4. Dredge the TEMPTY square in the flour, shaking off any excess. Dip it completely into the egg mixture, then press it firmly into the salted panko breadcrumbs to coat all sides evenly.

  5. Heat neutral oil in a skillet over medium-high heat. Carefully add the breaded TEMPTY square and fry for 2–3 minutes per side until deep golden brown and crispy, then transfer to a wire rack or paper towel to drain.

  6. To assemble, place a generous helping of coleslaw on the bottom slice, set the katsu on top, and top with the tonkatsu sauce. Spread a thin layer of mayonnaise over the top slice of bread before closing.

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