Pork Katsu
We served this with the same sauce we used for our okonomiyaki pancakes. Traditionally pork katsu is served with bulldog sauce (from and asian supermarket) so you could try this also.
Equipment
- 1 Chopping Board
- 1 knife
- 3 shallow bowls - for crumbing
- 1 plate
- 1 fry pan
Ingredients
Pork Katsu
- 500 grams pork loin steaks - we used the thin ones. Adjust cooking time accordingly for thicker steaks
- ¼ cup flour
- 1 egg - whisked
- 1 cup panko breadcrumbs
- ½ cup neutral oil - for shallow frying
Okonomiyaki Sauce
- 4 tbsp tomato sauce
- 2 tbsp worcestershire sauce
- 2 tbsp soy sauce
- 2 tsp honey - add more if you like it a little sweeter
To Serve
- ½ cabbage - shredded
- 4 tomatoes - quartered
- 1 lemon - quartered
Instructions
Pork Katsu
- Place the flour, egg and panko crumbs in the three bowls. Season the flour mix well with salt and pepper.
- Crumb each piece of pork by coating in flour, then egg, then panko crumbs. Place on plate. Continue until all done.
- Heat the oil in a heavy based fry pan on medium high. Add pork and cook for 3 minutes each side. Remove and set aside on paper towel. Cook in batches of 2 at a time.
Okonomiyaki Sauce
- Combine the tomato sauce, worsterchire sauce, soy sauce and honey in bowl.
To Serve
- Divide the cabbage and tomatoes among plates. Drizzle a little sauce over the cabbage. Place pork katsu on the plate along with extra sauce and a lemon wedge.
Tips and Variations
GLUTEN FREE - Replace Panko with Crispy GF Crumbs, and use GF options for all sauces.
VEGETARIAN - Replace pork with either tofu or eggplant.
Nutrition
Calories: 620kcal | Carbohydrates: 56g | Protein: 34g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 139mg | Sodium: 963mg | Potassium: 1003mg | Fiber: 6g | Sugar: 10g | Vitamin A: 771IU | Vitamin C: 67mg | Calcium: 88mg | Iron: 3mg
