One thing he does not mind switching up is the type of katsu. "If you want to play, play around with the filling," he suggests. "To get into the joy of the sando, keep it to a limited number of ingredients, but you can swap one meat for another." The most common are pork loin, pork tenderloin, and chicken breast, but any thinly-pounded meat or already cooked-and-ready-to-crisp meat is fair game. At Orkin's New York restaurant, Ivan Ramen, he has a rotating katsu sando on the menu. Right now it's a tongue katsu (which doubles as an excellent pun) that kitchen cooks until tender before three-stage breading with panko and frying. He's also teamed up with Billy Durney from Hometown Bar-B-Que to make a smoked turkey katsu, which could make your Thanksgiving very interesting. He'd even try brisket. In Japan, fried shrimp and ham cutlets are common, and his book features menchi katsu (ground beef croquettes) sandwiched between milk bread.