Serves 1
Directions
- 1Slice the crumbed pork steak.
- 2Shred the carrot into thin strips.
- 3Slice the cucumber into thin rounds.
- 4Combine the shredded carrot and sliced cucumber in a bowl.
- 5Add about half a teaspoon of salt to the carrot and cucumber mixture.
- 6Mix the salt with the vegetables.
- 7Let the vegetables pickle for about 10 minutes.
- 8Dispense Kewpie mayonnaise into a bowl.
- 9Add a little hot mustard to the mayonnaise.
- 10Add a few drops of vinegar to the mayonnaise and mustard mixture.
- 11Mix the mayonnaise, hot mustard, and vinegar together to create the dressing.
- 12Squeeze out excess liquid from the pickled carrots and cucumbers.
- 13Transfer the squeezed pickled vegetables into a clean bowl.
- 14Add the cooked potato pieces from lightly salted water to the bowl with the pickled vegetables.
- 15Pour the mayonnaise dressing over the warm potatoes and pickled vegetables.
- 16Add chopped hard-boiled eggs to the mixture.
- 17Lightly mash the potatoes with a fork, ensuring some texture remains.
- 18Chop spring onions for freshness.
- 19Add the chopped spring onion to the potato salad mixture and stir to combine.
- 20Place pork steaks (about 3-4 cm thick) on parchment paper.
- 21Cover the pork steaks with another sheet of parchment paper.
- 22Use the bottom of a saucepan to flatten the pork steaks.
- 23Season the flattened pork steaks with salt.
- 24Dip each pork steak into flour, ensuring it's fully coated.
- 25Dip the floured pork steak into lightly beaten egg.
- 26Coat the pork steak generously with Panko breadcrumbs, pressing gently to adhere.
- 27Heat oil in a pan, just enough for shallow frying.
- 28Place the breaded pork steaks into the hot oil, listening for sizzling bubbles.
- 29Cook the pork for 3-4 minutes per side until beautifully golden.
- 30Remove the cooked pork cutlets from the pan and place them on a cooling rack to drain excess oil.
- 31Slice the cooked Tonkatsu into strips.
- 32Serve the sliced Tonkatsu alongside the Japanese potato salad.
- 33Drizzle Japanese Tonkatsu sauce generously over the pork.
- 34Sprinkle chilli flakes on top for a touch of spice.
- 35Garnish with microgreens.
Ingredients
- carrot
- cucumber
- 0.5 teaspoon salt
- Kewpie mayonnaise
- hot mustard
- drops vinegar
- potato
- egg
- spring onion
- 4 pork steaks
- salt
- flour
- beaten egg
- Panko breadcrumbs
- oil
- Japanese Tonkatsu sauce
- chilli flakes
Equipment
knifetongsbowlpotsaucepanmeat malletplatecooling rack
Tips
- To enhance flavor, season the meat itself, not the breading or flour.
- If Japanese Tonkatsu sauce is unavailable, your favorite barbecue sauce can be substituted.
- When making potato salad, ensure potatoes are still warm when adding dressing to allow them to soak up the flavor.
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