Last night Mum and I brought a bit of Japan to Sussex. This recipe was adapted from the Hairy Biker’s version and was absolutely delicious. Because Mum and Dad used to live in Japan she knew what the real deal should taste like and this came pretty close, we only made one or two adaptations. But don’t fret – this is a convenient recipe so you can buy all the ingredients from the supermarket. Phew.
For the sauce you need:
- 3 tablespoons of tomato ketchup
- 2 tablespoons of sake but if you don’t have this dry sherry would be a good substitute
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of dark soy sauce
- 1 minced garlic clove
- 1 thumb sized piece of ginger grated
- 1 teaspoon of Dijon mustard
- 1 teaspoon of mirin – this is Japanese rice wine
- 1 dessertspoon of white caster sugar
Combine all the ingredients together in a small saucepan and simmer on a low heat for about 5 minutes, until quite thick and sticky. Then sieve it to remove the pieces of garlic and ginger and leave to cool to about room temperature. It should taste a bit like a Japanese version of BBQ sauce. What’s not to like?
For the pork you need:
- 2 pork loin steaks (or 1 per person)
- panko breadcrumbs
- 1 egg
- plain flour seasoned with salt and pepper
- oil – we used rapeseed oil as its got a high flash point
Cut the fat off the pork loins and on separate plates, lay out the flour, whisked egg and breadcrumbs.
Dip each pork loin into the seasoned flour, egg and breadcrumbs and then repeat with the egg and breadcrumbs so that the pork is really well coated.
Heat up the oil so that it comes about 1 cm up the side of a frying pan. Test a breadcrumb in the oil and if it sizzles and starts turning brown you are good to go. Whack in the pork and cook for 4 minutes on each side and then hold the loins on their side so that the whole thing is crisp and brown.
Rest the pork in some kitchen towel to get ride of any excess oil and then serve with raw sliced white cabbage, spring onions and a decent splodge of tonkatsu sauce. Pick up your chopsticks and tuck in and if you have any sake leftover, pour yourself a glass to have with it. Kanpai! / 乾杯 (cheers!)