Ingredients (Serves 10)
Pork
- 10 x 150g pork loin steaks
- 400g plain flour
- 4 eggs
- 600g panko breadcrumbs
- 500g white cabbage, shredded
- 10g sesame seeds
- 160g Japanese mayonnaise
- 20 slices thick white bread
- 160g Japanese tonkatsu BBQ sauce
- 100g micro sprouts,
Soy ginger dressing
- 250mls light soy sauce
- 125mls mirin
- 40g finely grated ginger
- 10g white sugar
- 15mls lemon juice
- 250mls olive oil
Pork
- Place pork between sheets of plastic wrap and flatten with a mallet or rolling pin until approximately 1.5cm thick.
- Place flour, eggs and panko crumbs in separate bowls.
- Season flour and add a little water to eggs, whisking to make an eggwash.
- Dip pork in flour, then egg and panko crumbs. Refrigerate for 15 minutes.
Soy ginger dressing
- To make dressing whisk together all ingredients until fully combined.
To serve
- Toss cabbage with sesame seeds and 200mls soy ginger dressing.
- Fry pork in oil for approximately 3 minutes each side until golden and cooked through. Drain.
- Spread mayonnaise on bread. Top with pork and tonkatsu sauce. Cut crusts off bread and cut sandwiches into fingers. Serve with cabbage salad, garnished with micro sprouts. Note: Alternatively serve soy and ginger cabbage slaw on sandwiches with pork.
Cost per plate approx $5.10*