Tonkatsu with Rice and Cabbage

Ingredients

Quantities are for one portion.

• 50 gwhite cabbage, finely shredded
• 70 gdry white rice
• salt and pepper to taste
• 30 gpanko breadcrumbs
• 2 tbsptonkatsu sauce
• 2 tbspvegetable oil
• 1egg, beaten
• 150 gpork loin chop

Method

1. Rinse and cook the white rice until fluffy. Prepare the finely shredded cabbage and set it aside in ice water to crisp, then drain well.
2. Use a knife to score the fat edge of the pork loin chop to prevent it curling. Season both sides with salt and pepper.
3. Dip the pork into the beaten egg, then press it firmly into the panko breadcrumbs.
4. Heat the vegetable oil in a pan over medium heat. Fry the breaded pork cutlet until golden and crisp.
5. Turn the pork and fry the other side until fully cooked and brown.
6. Drain the tonkatsu on a wire rack or paper towel for a minute, then slice it into thick strips.
7. Serve the pork alongside the hot steamed rice and crisp shredded cabbage, pouring tonkatsu sauce over the meat.