Tonkatsu Pork with Teriyaki Wasabi Dipping Sauce
Ingredients
- 6 x 130 gram Pork loin steaks
- ¼ cup Rice wine vinegar
- 6 small Radishes trimmed and thinly sliced
- ½ teaspoon Salt
- ½ cup Plain flour
- 2 Eggs
- 1 ¼ cup Panko breadcrumbs
- 2 teaspoon Sesame seeds
- 2 teaspoon Black sesame seeds
- ¼ cup Vegetable oil for frying
- Micro herbs and steamed sushi rice to serve
- 1/3 cup Teriyaki sauce
- 2 teaspoon Wasabi mayonnaise see tip in 'Notes' tab
Method
Combine rice wine vinegar and ½ teaspoon salt in a bowl. Add radishes and stand for 20 minutes.
Meanwhile, place flour onto a plate and season with salt. Whisk eggs in a shallow bowl. Combine breadcrumbs, sesame seeds and black sesame seeds in a shallow bowl.
Dust each pork steak with flour, dip into egg and evenly coat in breadcrumb mixture, pressing the crumb mixture into the pork. Place on a tray and chill for 20 minutes.
To make the teriyaki wasabi dipping sauce, whisk teriyaki sauce and wasabi mayonnaise in a bowl. Set aside.
Heat oil in a large frying pan over medium heat. Cook pork, in batches, for 3-4 minutes on each side or until golden and just cooked through.
Drain radishes. Slice pork crossways into thick strips. Arrange pork on a serving platter. Sprinkle with micro-herbs. Serve with radishes and teriyaki wasabi sauce.
