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Sesame pork tonkatsu
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Originating from Japan, Tonkatsu is a fruity, tangy, savoury and sweet sauce, most often served with pork. Although there’s a little prep needed, making your own crispy breadcrumbed pork is simple to do and well worth the effort.
125g uncooked or 250g cooked long grain rice
100g white cabbage, finely shredded
1 large carrot, grated or julienned
2 tbsp Japanese rice vinegar
Small pinch salt
2 tbsp plain flour
1 British Blacktail Free Range Medium Egg, beaten
50g Cooks’ Ingredients Panko Breadcrumbs
3 tbsp sesame seeds
240g pack Waitrose 1 Extra Trimmed Pork Medallions
2 tbsp sunflower oil
2 tbsp Cooks’ Ingredients Tonkatsu Sauce
1. If cooking the rice from scratch, prepare according to pack instructions. Toss the cabbage and carrot with the vinegar and a small pinch of salt; set aside.
2. Put the flour in a shallow bowl. Put the beaten egg in another shallow bowl, and the panko and sesame seeds in a third shallow bowl. Place the pork medallions between 2 sheets of cling film or baking parchment and use a rolling pin to beat out to a thickness of about 1cm. One medallion at a time, dip in the egg, then the fl our, then back in the egg and finally in the panko mixture; press firmly to coat all over, discarding any excess from the bowls.
3. Heat the oil in a large frying pan over a medium heat. Fry the breaded pork for 5 minutes on each side until golden all over and cooked through completely. Transfer to kitchen paper to drain any excess oil, then leave to rest for a couple of minutes, before slicing and serving with the rice, pickled cabbage and carrot, and the tonkatsu sauce drizzled over.
Add finely sliced salad onions, ginger and red chilli to the cabbage and carrot for an extra kick of flavour.
This recipe appeared within the August 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in July 2019.