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Tonkatsu
Panko-armoured Iberico with a fruity homemade tonkatsu sauce — the katsu standard, upgraded with proper pork
- Prep
- 25 min
- Cook
- 12 min
- Serves
- 4
Ingredients
- Iberico pork loin steaks — 4 × 180 g
- Fine salt — 6 g
- Plain flour — 60 g
- Eggs, beaten — 2
- Panko, coarse — 150 g
- Neutral oil — 1.5 L
- White cabbage — 300 g
- Yuzu juice — 15 ml
- Grapeseed oil — 20 ml
- Ketchup — 60 g
- Worcestershire sauce — 40 ml
- Oyster sauce — 15 g
- Caster sugar — 10 g
- Dijon mustard — 5 g
- Toasted sesame seeds — 5 g
Method
- Simmer ketchup, Worcestershire, oyster sauce, sugar and mustard 3 minutes; cool.
- Shave cabbage hair-thin; hold in iced water 10 minutes, spin dry, and dress with yuzu juice and grapeseed oil at service.
- Salt pork; snip the fat seam every 2 cm to prevent curling.
- Flour, egg, then press firmly into panko.
- Fry at 170°C for 5–6 minutes to golden and 62°C core; rest 3 minutes on a rack.
- Cut into 2 cm bars against the grain, reassemble, and sprinkle sesame over the cabbage.