Ingredients
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4 Pork
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ground White Pepper
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5½ oz/1 cup (150 g) plain (all-purpose) Flour
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2 Egg
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4¼ oz/2 cups (120 g) Japanese panko Breadcrumbs
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Vegetable Oil
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Lemon
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Tonkatsu sauce
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2 fl oz/¼ cup (60 ml) Tomato Sauce
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1 tablespoon Worcestershire Sauce
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2 tablespoons Apple Sauce
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1 teaspoon Mustard
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2 tablespoons Japanese Soy Sauce
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2 tablespoons malt Vinegar
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¼ teaspoon Chili Powder
Directions
Japanese cooking is not all nori (seaweed) and omega-3s. This is the Japanese version of a schnitzel, and it can be eaten, sliced, on top of a ramen soup, or simply as is my preference with coleslaw, potato salad and tonkatsu sauce. The sauce recipe has many variations and is easy to make, using everyday, supermarket ingredients. Nice with grilled sausages too! And a lager, of course.
Steps
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1
Done
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Combine the tonkatsu sauce ingredients in a bowl, or place them all in a jar and shake. Cover and store in the fridge until needed; bring back to room temperature for serving. |
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2
Done
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Season the pork with some sea salt and ground white pepper. Pour the flour onto a plate. Beat the eggs in a bowl with 1 tablespoon water, and tip the breadcrumbs onto another plate. |
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3
Done
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Press the pork into the flour to coat all over, dredge in the egg, then coat in the breadcrumbs. |
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4
Done
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Pour enough oil into a frying pan to come halfway up the side of the pan. Heat over medium high heat. The oil is ready when the surface is shimmering. |
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5
Done
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Cook the pork in batches for 2–3 minutes, or until the crumbs are golden. Turn over and cook for another 2 minutes. Serve hot, with the tonkatsu sauce and lemon wedges. |
