Tonkatsu & Salad with Cheat's Miso Dressing

 

The best Tonkatsu I had ever had was in a small place in Tokyo 15 years ago. I could not remember either the name of the restaurant or its exact location. My Thai friend who was working in Japan at the time I went there took me on the train to this smallish restaurant specialising in Tonkatsu somewhere away from the CBD. The place was upstairs in the oldish building. It was long and narrow and I had to squeeze myself onto the bar stool at the counter and ate with the elbows tucked in while negotiating the chopsticks. But man, the Tonkatsu was so good, so yumlicious. I would never be able to replicate that. Never. However, I use the recipe below when I am desperate. It is not too bad if I pretend I had never been to that restaurant in Tokyo. Better than nothing, I would say:)

Tonkatsu

250 grams Pork Schnitzel

10-12 Tablespoons breadcrumbs (I use wholemeal fresh breadcrumbs but Panko or Japanese breadcrumbs will be much better)

½ teaspoon salt ( I use ¼ tsp chicken stock powder + ¼ tsp salt)

Pepper

1 egg, lightly beaten with a bit of water

Plain flour for coating with an extra small pinch of salt and pepper

Place flour in plastic bag with pork and shake until all pork pieces are well coated. Mix breadcrumbs with salt and pepper. Dip pork pieces into the egg and then the crumbs. Press the crumbs onto the pork. Rest crumbed pork in the fridge for at least half an hour before deep frying on medium high heat until golden. Serve with Tonkatsu sauce, rice and salad.

Homemade Tonkatsu Sauce

¼ cup Tomato sauce

1 Tablespoon soy sauce (I use Kikkoman)

1 Tablespoon Lea & Perrins’ Worcester Sauce

Mix the above ingredients together until combined. Drizzle over Tonkatsu.

 

Cheat’s  Miso Dressing

2 tablespoons Mirin

2 tablespoons Rice Vinegar

1 tablespoon Japanese soy sauce

1 sachet Instant Miso Soup Base

1 teaspoon brown sugar

1 – 2 tablespoons sesame oil

 

Put all ingredients in a jar and shake vigorously (with the lid securely on) until combine – refrigerate until use. Pour over Mesclun salad mix with a few cherry tomatoes and avocado. Sprinkle with toasted sesame seeds.