The Katsu Sando - One Sandwich - The Joy of Sandwiches (Page 2)

Menchi katsu made with ground pork.

Menchi katsu with melted cheese in center; gooey, rich.

Menchi katsu made with ground beef.

Menchi katsu in a soft roll.

Famous Maisen restaurant's signature katsu sando; sold at department stores, airports.

Kushikatsu (deep-fried skewered items) in sandwich form; Osaka specialty.

Japanese potato croquette (korokke—mashed potato, sometimes with meat, breaded and fried) on shokupan with tonkatsu sauce.

Potato croquette in a soft roll with tonkatsu sauce; bakery and konbini staple.

Convenience store tonkatsu sandwich; surprisingly good for grab-and-go.

Coffee shop katsu sando; often more homestyle than specialty shops.

Katsu sando-flavored ice cream or ice cream shaped like katsu sando; novelty item.

Tonkatsu with curry sauce in a roll; combines two favorites.

Crab cream croquette on shokupan; rich, seafood-filled béchamel.

Breaded deep-fried oysters on shokupan with tartar sauce; seasonal winter delicacy.

Premium tenderloin katsu using high-grade pork; thick-cut, minimal breading to showcase meat quality.

Thick-sliced ham, breaded and deep-fried, on shokupan with tonkatsu sauce; nostalgic comfort food.

Breaded deep-fried beef cutlet on shokupan; beef version of tonkatsu, often served rare inside.

Ginza-area premium katsu sando shops; high-end beef and pork.

Breaded deep-fried shrimp cutlet (minced shrimp formed into patty) on shokupan; sweet shrimp flavor.

Whole breaded fried shrimp (ebi fry) on shokupan with tartar sauce; prawns remain whole rather than minced.

Department store katsu sando; often from famous tonkatsu restaurants.

Cream croquette (creamy béchamel filling with crab or corn) on shokupan.

Breaded deep-fried chicken breast cutlet on shokupan with tonkatsu sauce; lighter than pork.

Chicken katsu using thigh meat; juicier, more flavorful.