Chip and katsu open sandwich

  • 2
  • 1 hour 30 minutes plus a few hours for soaking the chips

This open sandwich is one third katsu sando, one third katsu curry, and one third chips with curry sauce! The crisp yet juicy pork chop, golden chips and lightly spiced sauce are a match made in heaven. This is a large sandwich with a few elements, but it’s so worth the effort. Any leftover curry sauce can be kept refrigerated for four days, or frozen for several months.

First published in 2023




  • 1/8 small white cabbage, cored and shredded
  • 4 slices of white bread
  • Kewpie mayonnaise


Katsu curry sauce

Pork chop



To cook the chips, peel the potatoes and cut them into thick slices, then into chips


Place the chips into a bowl, cover with cold water and leave to soak for a few hours if possible, or even overnight. If you don’t have time, just rinse the chips really well under lots of cold running water


To fry the chips, heat oil for deep frying to a temperature of 140°C

  • vegetable oil, for deep-frying

Fry the chips for about 8 minutes, or until they are cooked through but are still pale in colour. Drain on kitchen paper


When you are ready to serve the chips, reheat the oil to 190°C


Fry the chips for a second time until they are a lovely golden brown – 4–5 minutes


Place the finely shredded cabbage into a bowl of iced water – this will crisp it up

  • 1/8 small white cabbage, cored and shredded

Heat a dash of oil in a frying pan and cook the onion and carrot until softened and just starting to colour – around 10 minutes


Add the garlic and ginger and cook, stirring, for another minute or so


Add the curry powder and turmeric and cook for another 30 seconds, stirring to ensure the spices don’t burn


Add the tablespoon of plain flour, then add the vegetable stock slowly, whisking to incorporate it smoothly

  • 1 tbsp of plain flour
  • 250ml of vegetable stock

Add the sugar, then bring to the boil, reduce to a simmer and cook for around 20 minutes, or until the sauce has thickened

  • 1 tsp caster sugar

Season with salt and add the white pepper and garam masala


Blend the sauce until smooth


Heat around an inch of oil in a high sided pan to a temperature of 160°C

  • vegetable oil, for shallow frying

To fry the pork chop, first season it with salt and pepper


Spread the panko out on a plate and beat the egg in a shallow bowl. Scatter the flour on a separate plate


Dip the pork chop into the flour, then into the egg and then into the panko breadcrumbs

  • 3 tbsp of plain flour

Fry the pork chop for 4–6 minutes on each side, depending on thickness. They should be 64°C in the centre. Remove and rest on a wire rack


To build the sandwich, spread one piece of bread with Kewpie mayonnaise and top with the shredded cabbage. Add a layer of chips, then top with the fried pork chop and plenty of katsu curry sauce

  • 4 slices of white bread
  • Kewpie mayonnaise
First published in 2023

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