This iconic Japanese dish is very similar to schnitzel and has the same comfort-food status in its country of origin. It’s traditionally served on soft white bread, but you could pile it onto rolls, or serve it on sticky Asian rice with a glug of Japanese BBQ or hoisin sauce.
- Season the pork fillets all over with salt, pepper and togarashi.
- Dust in flour, coat in egg, then roll in panko until well covered in crumbs.
- Heat 1-2cm oil in a pan. Fry the pork in batches until golden all over.
- Drain on kitchen paper.
- Spread half the bread liberally with mayonnaise and top with fillets.
- Drizzle over some BBQ or soy sauce and top with cabbage.
- Finally, top with remaining bread, slice and enjoy while it’s hot.
WHY NOT…
… use smoked pork neck steaks instead of fillets.
… mix the crumbs with sesame seeds or desiccated coconut.
… add some punchy flavours to the beaten egg, such as soy sauce, crushed garlic, or miso paste.
