Japanese katsu jaffle

Japanese katsu jaffle

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  • 2 - 4
  • Easy
  • 20 minutes
  • 30 minutes
  • Woolworths Delheim Pinotage Shiraz Rosé 2019


  • For the golden sesame dressing:
  • 100 g sesame seeds, toasted
  • 3 T rice vinegar
  • 2 T fish sauce
  • 1/4 cup soya sauce
  • 3 garlic cloves, minced
  • 1x 5 cm piece ginger, minced
  • 1 red chilli
  • For the katsu pork:
  • 1 pork fillet, sliced into 4 medallions
  • 3 T flour
  • 2 free-range eggs, beaten
  • 200 g panko crumbs
  • 3 T canola oil
  • 3 T salted butter
  • Ingredients aren't specified.
  • 4 T salted butter, melted
  • 8 slices Woolworths thick-sliced white bread
  • 1/2 cup mayonnaise
  • 1⁄2 head cabbage, shredded

Cooking Instructions

1. Preheat the oven to 180°C. To make the dressing, place all the ingredients into a blender and blitz until combined but not completely smooth.
2. To make the katsu pork, tenderise each pork medallion until even in thickness using a meat mallet, then dip each piece into the flour, egg and panko crumbs.
3. Heat the canola oil and butter in a large pan, then fry the pork until golden brown on both sides. Finish off in the oven.
4. Brush both sides of a jaffle iron liberally with butter. Top 4 slices of bread with 1 T sesame dressing, 1 T mayonnaise, a piece of pork and a handful of cabbage. Top with the remaining slices of bread, then place in the jaffle iron until golden.

Find more sandwich recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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