Tonkatsu Pork with Teriyaki Wasabi Dipping Sauce
Prep time 25 minutes Cook time 15 minutes
Serves 4 people
- •6 x 130g pork loin steaks
- •¼ cup rice wine vinegar
- •6 small radishes, trimmed and thinly sliced
- •½ teaspoon salt
- •½ cup plain flour
- •2 eggs
- •1 ¼ cups panko breadcrumbs
- •2 teaspoons sesame seeds
- •2 teaspoons black sesame seeds
- •¼ cup vegetable oil, for frying
- •micro herbs and steamed sushi rice, to serve
Teriyaki wasabi dipping sauce
- •1/3 cup teriyaki sauce
- •2 teaspoons wasabi mayonnaise (see tip in 'General Information' tab)
- 1.Combine rice wine vinegar and ½ teaspoon salt in a bowl. Add radishes and stand for 20 minutes.
- 2.Meanwhile, place flour onto a plate and season with salt. Whisk eggs in a shallow bowl. Combine breadcrumbs, sesame seeds and black sesame seeds in a shallow bowl.
- 3.Dust each pork steak with flour, dip into egg and evenly coat in breadcrumb mixture, pressing the crumb mixture into the pork. Place on a tray and chill for 20 minutes.
- 4.To make the teriyaki wasabi dipping sauce, whisk teriyaki sauce and wasabi mayonnaise in a bowl. Set aside.
- 5.Heat oil in a large frying pan over medium heat. Cook pork, in batches, for 3-4 minutes on each side or until golden and just cooked through.
- 6.Drain radishes. Slice pork crossways into thick strips. Arrange pork on a serving platter. Sprinkle with micro-herbs. Serve with radishes and teriyaki wasabi sauce.
Wasabi mayonnaise is available in the Asian food section in large supermarkets. If preferred, serve the pork tonkatsu with store-bought Tonkatsu sauce. It’s available in the same section in the supermarket.