Sunday Dinner

Happy Sunday! Every Sunday we share a recipe so you can cook along with us.

Shota Nakajima’s Katsu Sando

Hey friends,

If you haven’t tried a Katsu Sando yet, you’re about to discover your new favorite sandwich. Think golden, crispy pork cutlet, a refreshing cabbage slaw, and a bold, savory sauce, all tucked between thick slices of soft Japanese milk bread. It is simple, satisfying, and absolutely unforgettable.

This version comes straight from Seattle’s own Chef Shota Nakajima. Shota and I made it together on a recent Homemade Live! episode, now on YouTube and PBS, where we celebrated the flavors that make our hometown shine. I still remember that first bite, and it completely reset how I think about sandwiches. I knew I had to pass it on to you.

Grab your apron and join us in the kitchen! Watch the full ‘Go Local’ episode with Shota Nakajima on Youtube. 

For more recipes and free virtual cooking classes, visit homemadecooking.com/upcoming-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

Ingredients:

For the Main:

• Japanese milk bread (thick cut)

• Pork loin (cut into 1-inch thick pieces)

For the Batter:

• Tempura batter mix – 100g

• Cold water – 100g (1:1 ratio)

• Baking powder – 1 tsp

• Flour (for dredging)

• Panko breadcrumbs (for coating)

For Slaw:

• Cabbage – 300g

• Salt – 6g

• Kewpie mayo – 50g

• Black pepper – 1 tsp

For the Sauce

• Tomato paste – 100g

• Malt vinegar – 40g

• Teriyaki sauce – 110g

• Soy sauce – 30g

• Tahini paste – 20g

• Honey – 20g

• Japanese hot mustard powder – 1 Tbsp

• Hot water – 2 Tbsp

• Salt – 1 Tbsp

Upcoming Schedule

Wednesday 9/10 at 4:00pm PT

Blackened Salmon Sliders (~50min)
Smoky, spicy, creamy, crunchy, these salmon sliders do it all. Coho filets get a bold spice crust, then hit soft rolls with citrus-dill aioli and a crisp and pickle-y cabbage slaw. Perfect for summer hangs or a weeknight dinner that doesn’t phone it in. Chef instructor: Diana

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Thursday 9/11 at 4:00pm PT

Green Curry Seafood Boil (~50min)
Bright, brothy, and deeply fragrant, this Thai-inspired seafood boil is loaded with just-cooked shrimp and scallops, corn “barrels,” tender potatoes, green beans, and juicy cherry tomatoes — all simmered in a ginger-forward green curry broth. Chef instructor: Joel