Tonkatsu

Method

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1. Score through the fat and sinew round the edge of each steak at 2 cm intervals.

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2. Bat the steaks lightly to an even thickness and season both sides with the salt and pepper.

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3. Soak the shredded cabbage in iced water for 10 minutes, then spin or pat dry.

   Mark done Start 10 min timer

4. Coat each steak in flour, then beaten egg, then panko, pressing the crumbs on firmly.

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5. Heat the oil to 170C.

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6. Fry two cutlets for 6 minutes, turning once, until the crust is pale gold.

   Mark done Start 6 min timer

7. Drain on a rack, standing them on edge rather than flat.

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8. Repeat with the other two, then rest all four for 4 minutes.

   Mark done Start 4 min timer

9. Slice each cutlet across into 2 cm strips, keeping the shape.

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10. Serve with the cabbage, tonkatsu sauce, sesame seeds and lemon.

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Chef’s Tips

• Score the edge or the cutlet curls.
• 170C, not hotter — the crust will be ahead of the meat otherwise.
• Rest on a rack standing on edge, so the underside stays crisp.

Common Substitutions & Variations

• Panko gives the crunchiest crust here, but ordinary dried breadcrumbs will still fry crisp if that's what's in the cupboard.

Pairing Suggestions

• Shredded cabbage with lemon
• Miso soup
• Steamed rice

Storage & Reheating

Eat fresh. Reheat in a 200C oven for 8 minutes rather than a microwave.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.