Crumbed Fried Pork (Tonkatsu)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 35 minutes + 2 hours refrigeration 12 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 lb pork loin good pinch each salt and pepper 1/2 cup all-purpose flour 6 egg yolks, beaten with 2 tablespoons water
2 cups Japanese dried bread crumbs 2 green onions pickled ginger and pickled daikon 2 cups finely shredded Chinese or Savoy cabbage
1 sheet nori 1-1/2 cups oil, for frying 1 cup Tonkatsu sauce



1 Trim pork of any sinew and cut into 8 thin slices. Sprinkle the slices with the salt and pepper and lightly coat with flour.
2 Dip each steak into the egg mixture and then in bread crumbs; press the crumbs on with your fingertips to ensure an even coating. Place the steaks in a single layer on a plate and refrigerate, uncovered, for at least 2 hours.
3 Meanwhile prepare the garnishes. Peel away the outside layers of the green onions, then slice the stems very finely and place in a bowl of cold water until serving time. Slice the ginger and daikon and set aside with the shredded cabbage. Using a sharp knife, shred the nori very finely and then break into strips about 1-1/2 inches long. Set strips aside until serving time.
4 Heat the oil in a heavy-based frying pan until hot. Cook 2-3 steaks at a time until golden brown on both sides, then drain on kitchen paper. Repeat the process with the remaining steaks. Carefully slice the steaks into 1/2 inch strips and reassemble into the original steak shape. Top each of the steaks with a small bundle of the nori strips. Serve the pork with the Tonkatsu sauce, shredded cabbage, drained green onions. pickled ginger, daikon and steamed rice.
5 NOTE: Japanese bread crumbs give an authentic, extremely light and delicious coating to this dish-use either the fine or coarse variety as both will give excellent results. Hot mustard, or Karashi, can be used as a dipping sauce for the pork.

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