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Baked Chicken Katsu Sando 

The perfect guide to perfecting this Japanese staple, ideal for those on the go! 

Method (serves 2) 

  • Heat a pan with oil and add the panko mix , spreading eveninly around the pan. Cook until breadcrumbs are a light brown colour. 
  • Pour onto a large plate to cool.
  • Season the chicken with salt and pepper. 
  • Put the beaten egg in a dish and the panko breadcrumbs in another. 
  • Dust the chicken with the flour, and dunk the chicken in the egg and then into the panko. 
  • Leave for 5 minutes to rest. 
  • Bake in a 200° oven for 20 minutes until golden brown. 
  • For the sauce, put the dark miso, brown sugar, sake and mirin in a saucepan and bring to the boil. 
  • Remove from the heat and add in the ground sesame seeds. Let it cool down.
  • Spread a thin layer of mayonnaise and mustard on one of two slices of bread. 
  • Put the chicken katsu on one of the slices. Drizzle with the sauce. 
  • Layer on the shredded cabbage and drizzle on the sauce once more. 
  • Put the other slice on top to finish. Apply a little pressure to make the sandwich stick together. 
  • Cut in half ready to eat or enjoy for your lunch box.


Print this recipe


• 2 chicken breasts
• 1 beaten egg 
• ¼ tsp salt
• ¼ tsp pepper
• Plain flour for dusting 
• 100g Panko (Japanese breadcrumbs)
• 3 tbs sunflower oil 
• 4 slices of bread
• 4 tbs red or dark miso 
• 4 tbs brown sugar 
• 2 tbs sake 
•1 tbs mirin 
•1 tbs ground sesame seeds 
•Japanese mustard 'Karashi' 
•¼ cup shredded cabbage 

Yuki's Tip 

  • Try using a different type of meat: pork fillet, minced pork or fish such as cod or tuna. 
  • For vegetarian options, sweet potatoes or butternut squash work.
  • Sando filling - you can use english mustard if you don't have Karashi. 

Recipe created by Yuki Gomi in conjuction with Yakult 

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