I made this for Alberto and I on Monday evening. It’s from the new cookbook – ‘Tokyo – Cult Recipes’ that Alberto got me for Christmas. It’s a tasty little recipe, a bit like chicken katsu, but not hugely filling so I did some stir-fried vegetables in teriyaki sauce, to accompany the dish, as well as some miso soup as Alberto and I really like it.
The recipe required tonkatsu sauce, which I was, unfortunately, unable to find. Fortunately however, the recipe does tell you how you can make your own. I’ll keep looking for it in town though, and hopefully I’ll track it down eventually.
4 tablespoons of plain flour
2 eggs, beaten
50-100g of panko breadcrumbs
4 slices of pork neck about 2cm thick
Tonkatsu sauce (if you can’t find this you can make it yourself. See below)
Vegetable oil for frying
For home made Tonkatsu sauce:
3 tablespoons of tomato ketchup
3 tablespoons of Worcestershire sauce
1 tablespoon of oyster sauce
1 teaspoon of sugar
1 teaspoon of fresh lemon juice
Set out one plate of flour, one of beaten egg and one of panko breadcrumbs. Dip each slice of pork first in the flour, then in the egg and finally in the breadcrumbs, pushing down well to ensure that the pork is well coated.
Heat vegetable oil, to about 5mm depth, in a large frying pan. Once the oil is hot, place the breadcumbed steaks into the hot oil and cook for 4-5 minutes on each side, until golden brown and cooked through.
Once cooked remove from the hot oil, drain on kitchen paper and cut into strips.
Serve, drizzled with the tonkatsu sauce.
For the tonkatsu sauce mix together all of the ingredients until smooth. (Alberto and I found it a bit too tomatoey – I think that next time I’ll only use two tablespoons of ketchup.)