← Nouns Cooking · Japanese

Ingredients

• 2 boneless pork loin chops (about 1.5 cm thick)
• ½ tsp Salt
• 1 pinch Black pepper
• 2 tbsp Plain (all-purpose) flour
• 1 Eggs, beaten
• 60 g Panko breadcrumbs
• 750 ml neutral oil, for deep-frying
• 4 slices thick slices Japanese milk bread (shokupan)
• 2 tsp Butter, softened
• 2 tsp karashi or Dijon mustard
• 4 tbsp Tonkatsu sauce
• 1 handful Cabbage, very finely shredded

Method

1. Snip the fat edges of the pork so it stays flat and trim each chop to roughly the size of the bread. Season with salt and pepper.
2. Coat in flour, then egg, then press firmly into the panko.
3. Heat the oil to 170°C (340°F) and fry the cutlets for 5–6 min, turning once, until deep golden and cooked to at least 63°C (145°F). Rest on a rack for 3 min.
4. Spread the bread with butter and mustard. Brush both sides of each cutlet generously with tonkatsu sauce.
5. Layer cabbage and a cutlet on one slice, top with another slice and press gently. Wrap tightly in cling film for 5 min so it holds together.
6. Trim off the crusts with a sharp serrated knife and cut each sandwich into halves or thirds.

Tips

• Leftover tonkatsu makes a great sando: crisp it in a hot oven for 8 min first.
• Contains wheat, egg and dairy.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook Japanese Cooking 101 RecipeTin Japan