Katsusando

Katsusando, also spelled katsu sando, is a Japanese sandwich that typically features a breaded and fried cutlet, usually tonkatsu, placed between two slices of soft white bread. The sandwich is commonly layered with shredded cabbage and a drizzle or spread of tonkatsu sauce, with mayonnaise sometimes included. The bread is often crustless or trimmed to maintain a compact, easy-to-eat form.

Originating in Japan in the 20th century, katsusando developed as a convenient, portable meal associated with casual dining and take-away options. It spread through cafes, bento shops, and ekiben vendors, and gained wider popularity during the postwar era. With the globalization of Japanese cuisine, katsusando has been enjoyed in Japan and abroad, becoming part of fusion and specialty menus outside its home country.

Preparation and variations typically involve cooking a tonkatsu cutlet, allowing it to cool slightly, then slicing and layering it on bread with cabbage and tonkatsu sauce. Variants include chicken katsu sando, beef katsu sando, and fish katsu sando, offering similar textures and flavors with different proteins. Some versions use shokupan or crustless bread, while others experiment with additional condiments such as mayonnaise, mustard, or extra vegetables to alter the balance of crunch and moisture.

Cultural notes indicate that katsusando is valued as a quick, satisfying meal option in Japan and has gained recognition internationally through Japanese restaurants and convenience-store offerings. It remains a notable example of how a simple combination of bread and fried cutlet can define a regional sandwich tradition.