Random Recipes
Tonkatsu pork
Breaded pork comes with a sauce made from tomato ketchup and the fire of ginger and mustard in this easy Japanese recipe.
Ingredients
For the tonkatsu sauce
125g/4½oz tomato ketchup (you can get Japanese ketchup, but any brand will do)
75ml/2½fl oz sake
2 tbsp Worcestershire sauce (Japanese is available if you can get it)
2 tbsp dark soy sauce
1 garlic clove, finely grated
1 tsp finely grated fresh root ginger
1 tsp Japanese mustard or Dijon (Japanese mustard tastes like a mixture of Dijon and English mustard)
2 tsp mirin (or more to taste)
1 tbsp sugar
For the pork
4 tbsp plain flour
2 free-range eggs, beaten
75g/2½oz Japanese panko breadcrumbs
pinch of salt and pepper
4 thick pork loin steaks
vegetable or groundnut oil, for frying
To serve
½ Chinese cabbage, shredded
spring onions, finely sliced
Method
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For the sauce, mix all the ingredients together in a small saucepan. Bring to a gentle simmer and cook for five minutes, or until the garlic and ginger are soft. You want the sauce to reach a good pouring consistency.
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Strain the sauce through a fine sieve into a small bowl. It will be served at room temperature (so do not place in the fridge). Set to one side until ready to use
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For the pork, place the flour, beaten egg and breadcrumbs in three individual dishes. Season the flour well with salt and pepper.
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Coat each steak by first dipping into the flour, then the egg and finally the breadcrumbs. Re-dip each steak into the egg and breadcrumbs again – this creates an extra crisp coating.
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Heat up a non-stick frying pan and pour the oil in for frying.
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Shallow fry the cutlets on a medium heat until golden-brown on both sides and cooked all the way through – be careful when turning the cutlets to avoid splashing the hot fat.
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Serve the pork with the tonkatsu sauce and raw the finely shredded Chinese cabbage and sliced spring onions.
Tonkatsu pork