Place the eggs in a shallow bowl, the flour, salt and pepper in a second bowl (mix it together) and the panko breadcrumbs in a third bowl.
2 eggs, 4 tbsp flour, 1/4 tsp salt, 1/4 tsp black pepper, 75 g (1 1/2 cups) panko breadcrumbs
Coat one of the pork steaks in the flour, then dip in the egg and finally coat in the breadcrumbs. Place on a plate and repeat with the other pork steaks.
4 pork loin steaks
Heat the oil in a large frying pan and fry the pork steaks on a medium heat for 2-4 minutes on each side until golden brown.
vegetable oil for frying
Then place on a baking tray and finish off in the oven for 7-10 minutes until the pork is no longer pink in the middle.
Whilst the pork is cooking, place all of the tonkatsu sauce ingredients in a small pan, mix and bring to the boil.
120 ml (1/2 cup) tomato ketchup, 60 ml (1/4 cup) white wine, 2 tbsp Worcestershire sauce, 2 tbsp dark soy sauce, 1 garlic clove, 1/4 tsp ground ginger, 1 tsp curry powder, 1 tbsp mirin, 1 tbsp sugar
Turn down the heat and simmer for 5 minutes, then turn off the heat (the sauce is nice served warm but not hot).
When the pork steaks are ready, take them out of the oven and slice them into strips.
Place on top of four bowls of rice. Serve with sliced raw cabbage, and drizzle with the tonkatsu sauce. Sprinkle chopped spring onions on top and serve with the rest of the tonkatsu sauce.
1/2 white cabbage, 3 spring onions/scallions, boiled rice
Video
Notes
Recipe SourceThis recipe is based one one I got the recipe from the good old Hairy Bikers (love those guys). I made a few small changes (used wine instead of sake, dried ginger instead of fresh, missed out the mustard powder, added a little curry powder and finished the pork off in the oven).What does tonkatsu sauce taste like?It's a sweet and tangy sauce with a little bit of spice. It cuts through the fried crispy pork perfectly!Can I make it ahead?I believe it tastes better freshly made, but yes, you can make the pork and sauce ahead. Fully cook them both, then cool and cover (keep the sauce separate from the pork) for up to a day. Then reheat the pork in the oven, uncovered, for 10-15 minutes at 190C/380F, until piping hot throughout. Reheat the sauce in a pan until piping hot.Can I freeze it?Yes. Cook and cool, then cover and freeze (freeze the sauce separately from the pork). Defrost in the refrigerator overnight, then reheat the pork in the oven, uncovered, for 10-15 minutes at 190C/380F, until piping hot throughout. Reheat the sauce in a pan until piping hot.Can I make it gluten free?Yes, you can use gluten-free plain flour blend instead of the regular flour, and gluten-free breadcrumbs instead of the panko. You'll need to replace the soy sauce with tamari.Also, check you tomato ketchup, Worcestershire sauce and mirin are gluten-free versions.Do I have to fry it first, or can I just cook it in the oven?It's a little more juice and crispy when frying first and finishing in the oven. However, you can just cook it in the oven. For this, I would suggest adding 2 tbsp of olive oil to the panko and mixing it together until the breadcrumbs are evenly covered. This will help the panko to turn golden when cooking in the oven.Cook the panko-crusted pork in the oven for about 15 minutes until piping hot and no longer pink in the middle.Can I make it with chicken instead?Yes. Use a rolling pin or tenderiser to flatten the chicken breast out, then cook in the same way as the pork (you may need to cook for a couple of minutes longer in the oven to ensure it's not longer pink in the middle).Nutritional Information is per serving, without the serving suggestion of boiled rice.