Katsu Sandos Are Everywhere, and We’re Here For It | Bon Appétit
"A chef-driven version fries tender Duroc pork coated in two types of breading, pairs it with soft milk bread (currently sourced from a local bakery with plans to bake in-house), and uses a homemade tonkatsu sauce that’s thick, tangy, slightly spicy, and sweetened with prunes, all aimed at balancing crispy pork, soft bread, sweet-tangy sauce, and bright cabbage." - ByElyse Inamine
