Wasabi Pork Katsu Sando

Today I celebrated Anzac Day by dropping into one of my favourite Japanese bakeries, Azuki, in Newtown. At first, I was a tad anxious because I couldn’t see the katsu sando in the lineup, but luckily, it made a grand appearance just as I was queuing. Surprisingly, they’re sold in halves (but no stress, the prices are thoughtfully adjusted), which is brilliant if you’re after a quick snack. However, being the hungry boy that I am and having it chalked up in my daily calorie count, I decided to grabbed two halves.

The sando was super yummy. The house-made shokupan bread was soft but not too soft, perfect for holding all that filling. The pork was meaty, though a tad dry. The wasabi sauce, however, was the undisputed highlight—it delivered a tremendous kick! Typically, I find wasabi sauce rather mild, but this one had enough zing to make you squint from the heat. I loved it! Blended with the katsu sauce, it brought an extra layer of depth. The crunchy slaws provided a delightful contrast in texture. Overall, I thoroughly enjoyed it, but it would be an absolute knockout with a fattier cut of pork.