I made this as part of an Asian night so I only made 4 small pork pieces, so it is a little bit of a guess on ingredients for 4 Pork steaks of about 200-250g a piece. I served as is because of making several dishes but it usually served with shredded cabbage which I have listed below, but you pair it with whatever you wish. The dipping sauce is very easy to make or you can purchase Tonkatsu at most Asian grocery stores, it is a rich, fruity barbecue sauce. In fact this whole dish is a very cook and easy recipe to put together, with prep time being about 15 Min's and cooking time being around 15 Min's.
- 4 pork steaks (600-800g)
- 1⁄4 cup plain flour
- 2 eggs, beaten lightly
- 2 teaspoons water
- 2 cups panko breadcrumbs, flakes (Japanese breadcrumbs)
- 6 cups finely shredded cabbage
- vegetable oil, for deep frying
- 1 lemon, cut into wedges
- 3 teaspoons japanese mustard
- 2 tablespoons japanese Worcestershire sauce
- 1⁄3 cup tomato sauce
- 1 teaspoon Japanese soy sauce
- 2 tablespoons sake
- 1 teaspoon japanese mustard
- Note: As stated above I made as part of an Asian night so I did not serve with cabbage.
- Pound pork gently with a meat mallet. Toss in flour, shake off excess.
- Dip pork in combined egg and water, then dip into panko flakes and coat each side.
- Soak cabbage in iced water for 5 minutes to crisp, drain.
- Heat enough oil to cover pork in a saucepan or deep fryer, add pork and cook, until golden brown each side, about 6-8 minutes, repeat with remaining pork steaks. Skim oil occasionally during cooking to remove any crumbs.
- Drain pork on absorbent paper and cut diagonally into 2 cm slices.
- To Serve: Place cabbage on a serving plate and arrange pork on top. Serve with lemon wedges, mustard and tonkatsu sauce.