Tonkatsu

Ingredients for 2 servings:

• 4 minute steak(s) of pork
• 200 g white cabbage
• 10 tbsp Panko (Japanese white breadcrumbs)
• 2 tbsp flour
• 1 egg(s)
• salt and pepper
• Japanese sauce (Sosu, similar to Worcestershire sauce)
• Oil for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

The Japanese version of Wiener Schnitzel.

Cut the cabbage into thin strips and arrange on two plates. Trim the fat from the minute steaks. Lightly season with pepper and salt. Lightly dust with flour. Beat the egg well in a small bowl. Place the panko on a shallow plate. Heat the oil in a pot or deep fryer to 180°C. To test whether the oil has reached the right temperature, drop a piece of panko into the oil. If it immediately rises, the oil is at the right temperature. Dip the minute steaks, one at a time, completely into the beaten egg and then place them on the plate with the panko. Place the surrounding panko on the steak and press down lightly. Then turn the steak and press the panko down lightly again. Fry the steaks, one at a time, in the hot oil for about 3 minutes on each side. Drain on kitchen paper. Cut the four tonkatsu into bite-sized pieces. Arrange two on each plate with the cabbage. Spoon the sosu over the top and serve. Sosu can be purchased ready-made at Asian stores. It is often labeled as “tonkatsu” or “okonomiyaki sauce.” A 300 ml bottle costs about €2.50 (in 2008).