Tonkatsu pork loin steaks
Ingredients
for the tonkatsu sauce
150g tomato ketchup
2 tbsps Worcestershire sauce
2 tbsps dark soy sauce
1 tbsp mirin
1 tsp Dijon mustard
¼ tsp garlic powder
for the karashi-style mustard
6 tsps English mustard powder
6 tsps wasabi paste
4 tsps Dijon mustard
2 tsps Worcestershire sauce
2 tsps light soy sauce
4 tbsps water
for the pork
4 pork loin steaks, fat removed, each around 1cm thick
200g plain flour, seasoned with salt and white pepper
1 egg, beaten
50g panko breadcrumbs
1 litre vegetable oil, for frying
for the garnish
8 spring onions, topped and tailed
1 tbsp vegetable oil
1 small white cabbage, finely sliced
Method
To make the tonkatsu sauce, mix together all the ingredients. Use immediately or store in an airtight container in the refrigerator for up to 1 month.
To make the karashi-style mustard, mix together all the ingredients. Use immediately or store in an airtight container in the refrigerator for up to a month.
To make the pork, make very shallow cuts all over pork steaks with the tip of a knife. Brush lightly on both sides with some of the karashi-style mustard and leave to marinate for 30 minutes. Coat the pork first with the seasoned flour, dip into the beaten egg, and then cover with the panko breadcrumbs. Place in the fridge for 15 minutes to firm up.
Heat a griddle pan on a high heat. Drizzle the spring onions with a little vegetable oil and when the pan is smoking cook them for 1 minute on each side until charred.
Heat oil for deep frying to 185°C, and deep-fry the pork in batches until golden brown and the meat floats on the surface of the oil, about 5-8 minutes, turning once or twice. Drain on kitchen paper.
To serve, cut each steak into 6 pieces. Serve with the tonkatsu sauce, karashi-style mustard, shredded white cabbage and seared spring onion.