I wasn’t awakened to the pleasures of tonkatsu before visiting Tokyo but it’s now frequently part of my weekday supper repertoire. Coated in panko breadcrumbs and then shallow-fried until golden and crisp, it has a leg-up on your usual crumbed meat. The thick spicy sauce served alongside is like HP or steak sauce with soy and spicy mustard. Most Japanese buy the famous brand called ‘Bulldog’ but making your own is easy and you know exactly what’s in it.
To make the slaw, put the shredded cabbage in a bowl of lightly salted water with some ice cubes and refrigerate for 30-60 minutes. This will help it stay crisp when you mix it with the dressing later. Drain the cabbage, spin dry in a salad spinner and transfer it to a bowl. Combine the soy sauce and yuzu juice in a small bowl and toss through the cabbage just before serving.
Meanwhile, to make the tonkatsu sauce, combine all of the ingredients in a small bowl and whisk until smooth.
Slice the pork tenderloin about 3 cm (
Heat 2 cm (¾ inch) of oil in a very large frying pan over medium-high heat. When hot, cook the pork in batches until brown and crisp on both sides. After 2 batches, you may want to wipe the pan clean and add clean oil. Cut the pork into 2.5 cm (
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