Tonkatsu

This is an ideal ‘isolation’ meal as it’s pretty much all made with pantry staples. It’s very quick to put together (ready in about 20 minutes) and with economical pork cutlets, it doesn’t get easier, tastier or cheaper than this! Serves 4

INGREDIENTS​:

• 300g cabbage, shredded finely
• 4 pork steaks (600g)
• 1/4 cup (35g) plain (all-purpose) flour
• 2 eggs, beaten lightly
• 2 teaspoons water
• 2 cups (100g) Japanese breadcrumbs
• vegetable oil, for deep-frying
• 1 lemon (140g), cut into wedges
• 3 teaspoons Japanese mustard

For the Sauce:

• 1/3 cup (80ml) tomato sauce
• 2 tablespoons Japanese Worcestershire sauce
• 2 tablespoons Japanese cooking wine or sake
• 1 teaspoon Japanese soy sauce
• 1 teaspoon Japanese mustard

DIRECTIONS:

1. Place cabbage in large bowl, cover with iced water, stand 5 minutes until crisp; drain.
2. Meanwhile, make Tonkatsu sauce. Bring all ingredients to the boil in small saucepan; whisk until smooth. Remove from heat; cool.
3. Pound pork gently with meat mallet. Coat steak in flour; shake off excess. Dip pork in combined egg, mustard and the water; coat in breadcrumbs.
4. Heat enough oil to cover pork in medium saucepan or deep-fryer. Cook pork, in batches, turning occasionally, 5 minutes until golden all over (skim oil between batches to remove any crumbs); drain on absorbent paper. Cut pork diagonally into 2cm (¾-inch) slices.
5. Place cabbage on serving plate; arrange pork slices on cabbage. Serve with lemon wedges, mustard and Tonkatsu sauce.

 
Notes: Ready-made Tonkatsu sauce is also available from Asian food stores. Japanese Panko breadcrumbs are available in supermarkets. If you can’t find the Japanese versions of sauces and condiments, use common brands as alternatives. The closest to Japanese mustard is Hot English.