Tonkatsu with Shredded Cabbage and Tonkatsu Sauce
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 4 pork loin steaks
- 40 g plain flour
- 2 egg, beaten
- 100 g panko breadcrumbs
- 250 ml vegetable oil
- 300 g white cabbage, finely shredded
- 4 tbsp tonkatsu sauce
- 300 g sushi rice
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Bat out the pork loin steaks slightly with a rolling pin and season well.
- 3
Coat each steak in the plain flour, then the beaten egg, then press firmly into the panko breadcrumbs to coat evenly.
- 4
Heat the vegetable oil in a large frying pan to about 1cm deep over a medium-high heat. Fry the cutlets for 3-4 minutes each side until deep golden and no pink remains in the middle.
- 5
Drain on kitchen paper for a minute, then slice into thick strips.
- 6
Serve the tonkatsu over the rice with a pile of shredded cabbage and the tonkatsu sauce drizzled over.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.