Pork Tonkatsu – Japanese week

Tonkatsu2

How may of you were watching the Hairy Bikers’ Asian Adventure on the BBC? I thought it was really good, and enjoyed it as a good mix of food and travel! The series inspired us to embark on a Japanese week, including:

  • Pork Tonkatsu
  • Poached Chicken Ramen
  • Chicken Katsu curry

Themed weeks are good if ingredients are normally quite pricy, our problem before was that we would buy a whole ingredient sent for just one dish, but by planning a whole range of (Japanese in this case) recipes, we could use all our fresh ingredients before they went off!

This recipe is adapted from the BBC Hairy Bikers’ Recipe. For the sauce, mix the following ingredients together in a small saucepan and bring to a simmer for five minutes:

  • 125g tomato ketchup
  • 75ml sake – Japanese rice wine
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Japanese soy sauce (such as Kikoman)
  • 1 garlic clove, finely grat
  • 1 tsp finely grated fresh root ginger
  • 1 tsp Japanese mustard
  • 2 tsp mirin
  • 1 tbsp sugar

Strain the sauce through a fine sieve into a small bowl. It will be served at room temperature Set to one side until ready to use.

To coat the two pork loin steaks bread crumbs, put 4tbsp plain flour seasoned with salt and pepper in one shallow dish, 2 gently beaten eggs in another and 5tbs panko bread crumbs in a third.

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. You may need to top up you egg or panko in your dishes.

Heat up a deep non-stick frying pan and add a good half inch of oil in the pan.

Shallow fry the cutlets on a medium heat until golden-brown on both sides- if you are lucky enough to have one, you can test the pork with a probe cooking thermometer – pork is cooked at 72C), this will take about 4 minutes on each side, be careful when turning the cutlets to avoid splashing the hot fat.

We had our pork with sticky rice, shredded Chinese cabbage and the Tonkatsu sauce poured over.

What d'ya think?

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