Japanese Crumbed Pork 'Tonkatsu'

Serves 1
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Directions

  1. 1Slice the crumbed pork steak.
  2. 2Slice the crumbed pork steak.
  3. 3Slice the crumbed pork steak.
  4. 4Shred the carrot into thin strips.
  5. 5Shred the carrot into thin strips.
  6. 6Shred the carrot into thin strips.
  7. 7Slice the cucumber into thin rounds.
  8. 8Slice the cucumber into thin rounds.
  9. 9Slice the cucumber into thin rounds.
  10. 10Combine the shredded carrot and sliced cucumber in a bowl.
  11. 11Combine the shredded carrot and sliced cucumber in a bowl.
  12. 12Combine the shredded carrot and sliced cucumber in a bowl.
  13. 13Add about half a teaspoon of salt to the carrot and cucumber mixture.
  14. 14Add about half a teaspoon of salt to the carrot and cucumber mixture.
  15. 15Add about half a teaspoon of salt to the carrot and cucumber mixture.
  16. 16Mix the salt with the vegetables.
  17. 17Mix the salt with the vegetables.
  18. 18Mix the salt with the vegetables.
  19. 19Let the vegetables pickle for about 10 minutes.
  20. 20Let the vegetables pickle for about 10 minutes.
  21. 21Let the vegetables pickle for about 10 minutes.
  22. 22Dispense Kewpie mayonnaise into a bowl.
  23. 23Dispense Kewpie mayonnaise into a bowl.
  24. 24Dispense Kewpie mayonnaise into a bowl.
  25. 25Add a little hot mustard to the mayonnaise.
  26. 26Add a little hot mustard to the mayonnaise.
  27. 27Add a little hot mustard to the mayonnaise.
  28. 28Add a few drops of vinegar to the mayonnaise and mustard mixture.
  29. 29Add a few drops of vinegar to the mayonnaise and mustard mixture.
  30. 30Add a few drops of vinegar to the mayonnaise and mustard mixture.
  31. 31Mix the mayonnaise, hot mustard, and vinegar together to create the dressing.
  32. 32Mix the mayonnaise, hot mustard, and vinegar together to create the dressing.
  33. 33Mix the mayonnaise, hot mustard, and vinegar together to create the dressing.
  34. 34Squeeze out excess liquid from the pickled carrots and cucumbers.
  35. 35Squeeze out excess liquid from the pickled carrots and cucumbers.
  36. 36Squeeze out excess liquid from the pickled carrots and cucumbers.
  37. 37Transfer the squeezed pickled vegetables into a clean bowl.
  38. 38Transfer the squeezed pickled vegetables into a clean bowl.
  39. 39Transfer the squeezed pickled vegetables into a clean bowl.
  40. 40Add the cooked potato pieces from lightly salted water to the bowl with the pickled vegetables.
  41. 41Add the cooked potato pieces from lightly salted water to the bowl with the pickled vegetables.
  42. 42Add the cooked potato pieces from lightly salted water to the bowl with the pickled vegetables.
  43. 43Pour the mayonnaise dressing over the warm potatoes and pickled vegetables.
  44. 44Pour the mayonnaise dressing over the warm potatoes and pickled vegetables.
  45. 45Pour the mayonnaise dressing over the warm potatoes and pickled vegetables.
  46. 46Add chopped hard-boiled eggs to the mixture.
  47. 47Add chopped hard-boiled eggs to the mixture.
  48. 48Add chopped hard-boiled eggs to the mixture.
  49. 49Lightly mash the potatoes with a fork, ensuring some texture remains.
  50. 50Lightly mash the potatoes with a fork, ensuring some texture remains.
  51. 51Lightly mash the potatoes with a fork, ensuring some texture remains.
  52. 52Chop spring onions for freshness.
  53. 53Chop spring onions for freshness.
  54. 54Chop spring onions for freshness.
  55. 55Add the chopped spring onion to the potato salad mixture and stir to combine.
  56. 56Add the chopped spring onion to the potato salad mixture and stir to combine.
  57. 57Add the chopped spring onion to the potato salad mixture and stir to combine.
  58. 58Place pork steaks (about 3-4 cm thick) on parchment paper.
  59. 59Place pork steaks (about 3-4 cm thick) on parchment paper.
  60. 60Place pork steaks (about 3-4 cm thick) on parchment paper.
  61. 61Cover the pork steaks with another sheet of parchment paper.
  62. 62Cover the pork steaks with another sheet of parchment paper.
  63. 63Cover the pork steaks with another sheet of parchment paper.
  64. 64Use the bottom of a saucepan to flatten the pork steaks.
  65. 65Use the bottom of a saucepan to flatten the pork steaks.
  66. 66Use the bottom of a saucepan to flatten the pork steaks.
  67. 67Season the flattened pork steaks with salt.
  68. 68Season the flattened pork steaks with salt.
  69. 69Season the flattened pork steaks with salt.
  70. 70Dip each pork steak into flour, ensuring it's fully coated.
  71. 71Dip each pork steak into flour, ensuring it's fully coated.
  72. 72Dip each pork steak into flour, ensuring it's fully coated.
  73. 73Dip the floured pork steak into lightly beaten egg.
  74. 74Dip the floured pork steak into lightly beaten egg.
  75. 75Dip the floured pork steak into lightly beaten egg.
  76. 76Coat the pork steak generously with Panko breadcrumbs, pressing gently to adhere.
  77. 77Coat the pork steak generously with Panko breadcrumbs, pressing gently to adhere.
  78. 78Coat the pork steak generously with Panko breadcrumbs, pressing gently to adhere.
  79. 79Heat oil in a pan, just enough for shallow frying.
  80. 80Heat oil in a pan, just enough for shallow frying.
  81. 81Heat oil in a pan, just enough for shallow frying.
  82. 82Place the breaded pork steaks into the hot oil, listening for sizzling bubbles.
  83. 83Place the breaded pork steaks into the hot oil, listening for sizzling bubbles.
  84. 84Place the breaded pork steaks into the hot oil, listening for sizzling bubbles.
  85. 85Cook the pork for 3-4 minutes per side until beautifully golden.
  86. 86Cook the pork for 3-4 minutes per side until beautifully golden.
  87. 87Cook the pork for 3-4 minutes per side until beautifully golden.
  88. 88Remove the cooked pork cutlets from the pan and place them on a cooling rack to drain excess oil.
  89. 89Remove the cooked pork cutlets from the pan and place them on a cooling rack to drain excess oil.
  90. 90Remove the cooked pork cutlets from the pan and place them on a cooling rack to drain excess oil.
  91. 91Slice the cooked Tonkatsu into strips.
  92. 92Slice the cooked Tonkatsu into strips.
  93. 93Slice the cooked Tonkatsu into strips.
  94. 94Serve the sliced Tonkatsu alongside the Japanese potato salad.
  95. 95Serve the sliced Tonkatsu alongside the Japanese potato salad.
  96. 96Serve the sliced Tonkatsu alongside the Japanese potato salad.
  97. 97Drizzle Japanese Tonkatsu sauce generously over the pork.
  98. 98Drizzle Japanese Tonkatsu sauce generously over the pork.
  99. 99Drizzle Japanese Tonkatsu sauce generously over the pork.
  100. 100Sprinkle chilli flakes on top for a touch of spice.
  101. 101Sprinkle chilli flakes on top for a touch of spice.
  102. 102Sprinkle chilli flakes on top for a touch of spice.
  103. 103Garnish with microgreens.
  104. 104Garnish with microgreens.
  105. 105Garnish with microgreens.

Ingredients

  • carrot
  • carrot
  • carrot
  • cucumber
  • cucumber
  • cucumber
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • Kewpie mayonnaise
  • Kewpie mayonnaise
  • Kewpie mayonnaise
  • hot mustard
  • hot mustard
  • hot mustard
  • drops vinegar
  • drops vinegar
  • drops vinegar
  • potato
  • potato
  • potato
  • egg
  • egg
  • egg
  • spring onion
  • spring onion
  • spring onion
  • 4 pork steaks
  • 4 pork steaks
  • 4 pork steaks
  • salt
  • salt
  • salt
  • flour
  • flour
  • flour
  • beaten egg
  • beaten egg
  • beaten egg
  • Panko breadcrumbs
  • Panko breadcrumbs
  • Panko breadcrumbs
  • oil
  • oil
  • oil
  • Japanese Tonkatsu sauce
  • Japanese Tonkatsu sauce
  • Japanese Tonkatsu sauce
  • chilli flakes
  • chilli flakes
  • 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.