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Kura Sushi’s New Traditional Yōshoku Katsu Sandwich Pop-up

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Our stamp of approval goes to Chef Daniel Son’s sharing his usual 4 perfect versions of  KATSU SANDO” “cutlet sandwiches” at Kura Sushi Sunset Sunday evenings only, from 6 PM until the food is sold out.  Chef Daniel became obsessed with the historic street food, Yōshoku translating into a Japanese twist on European cuisine while training at Tokyo’s  famed Nihonryori  Ryugin. Even the honey  Shokupan (white milk bread) is baked in-house.

We wrote about Daniel Son, second generation owner-chef, and Kura as one of the city’s most under the radar sushi attractions. http://localfoodeater.com/korean-father-son-perfect-japanese-sushi-at-kura/http://localfoodeater.com/korean-father-son-perfect-japanese-sushi-at-kura/

 

(photo courtesy of Kura Sushi Sunset)

 

Katsu (cutlet) Sando (sandwich from sandowichi ) traditionally consists of panko-breaded and deep-fried chicken, pork, beef, or vegetables served between two slices of fluffy white bread.

(photo courtesy of Kura Sushi Sunset)

Meticulous, gracious Chef Daniel’s mission of honoring Katsu Sando at his pop up  is to prepare  the ultimate, katsu sandwich with traditional techniques.  He uses Nama-Panko, freshly ground premium bread crumbs for a light flakey and crispy crust to the cutlets.

(photo courtesy LA GOURMET)

Chef Daniel cuts the crust off the pillowy Shokupan bread, making it the perfect textural contrast to the layers of panko-crusted ingredients and cabbage.

=Even the smaller Wagyu beef sandwich is a satisfying few bites.  The Wagyu shine,  seared to perfection.

 

(photo courtesy of Kura Sushi Sunset)

Kura head chef, Daniel Son, became obsessed with Katsu Sandos while he was training at Nihonryori Ryugin in Tokyo, Japan. After long days in the kitchen, he would frequent the local convenient store where Katsu Sandos were his go-to “after work snack.”

Upon returning to the States, he had difficulty finding good-quality Katsu sandwiches and started to create his very own. His goal is to elevate the gem of the Katsu sandwich to its full potential starting with his L.A. patrons.

We opted for the more traditional “no cheese” from the Selections.  The Ton-Katsu Sando with Berkshire Pork was our favorite.  We also liked the Kinoko-Katsu Sando with Portobello Mushroom.

The menu include:

Ton-Katsu Sando (Berkshire Pork Katsu Sandwich) + Chizu (cheese) includes the sando sauce (very much like the Harissa and mayo aioli we make at home), shiro-wafu cabbage shreds, nama-panko crispy Berkshire Pork Loin, a small pickle sliced , house-baked honey milk bread and aside of pickles with juice.

Kinoko-Katsu Sando (Portobello Mushroom Katsu Sandwich) + Chizu (cheese) includes the sando sauce (very much like the Harissa and mayo aioli we make at home), shiro-wafu cabbage shreds, nama-panko crispy Portobello Mushroom , house-baked honey milk bread and aside of pickles with juice.

Tori-Katsu Sando (Jidori Chicken Katsu Sandwich) + Chizu (cheese) includes the sando sauce (very much like the Harissa and mayo aioli we make at home), shiro-wafu cabbage shreds, nama-panko crispy Jidori a small pickle sliced , house-baked honey milk bread and aside of pickles with juice.

The happy crowd on the second Sunday of the pop-up took up every table. Daniel’s sister, Annie (above) served the crowd. Menus are near the door; orders are taken at the register.


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Author
Gerry Furth-Sides

Gerry Furth-Sides

Content Editor/Columnist

Photo-journalist Gerry Furth-Sides has been covering the ethnic and American culinary scene in California since it first came into prominence 25 years ago.