For this indulgent Japanese signature, you’ll coat juicy pork steaks with panko breadcrumbs. Fry until crispy & golden and enjoy a weeknight in with wagamama!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||0.6 g||2.5 g|
|Protein||10.2 g||45.4 g|
|Salt||0.83 g||3.7 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Rinse the sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully
Add the drained rice with 200ml [400ml] cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat
Tip: Don't let the water fully boil as this will make the rice stick to the pot!
Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min
After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving – this is your sticky rice
Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!
Top, tail, peel and grate the carrot[s]
Peel and finely slice the red onion[s]
Cover the pork loin steaks in cling film and bash them with a rolling pin until flat and approx. half a cm in thickness
Tip: This will make the meat really tender!
Add a handful of flour to a plate with a generous pinch of salt and pepper
Crack the egg[s] into a shallow bowl and beat with a fork
Add the panko breadcrumbs to a separate plate
Coat the pork in the flour, tap off the excess, then dip into the beaten egg and press it into the breadcrumbs firmly to coat everything evenly
Tip: Make sure the steaks are fully coated in the breadcrumbs!
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil (with enough to coat the base of the pan) over a medium-high heat
Once very hot, add the coated pork and cook for 2-3 min on each side or until golden brown and cooked through (no pink meat!)
Once done, transfer to a cooling rack to rest and season with a pinch of salt – this is your pork tonkatsu
Combine the grated carrot, sliced red onion and baby leaf salad in a bowl with 1 tbsp [2 tbsp] olive oil, rice vinegar and a pinch of salt and mix it all together
Slice the pork tonkatsu finely and serve with the sticky rice and salad to the side
Drizzle the tonkatsu sauce all over the pork and enjoy!
From wagamama’s new cookbook: Feed Your Soul (Kyle Books)