Sesame pork tonkatsu
Prep
30 mins
Cook
10 mins
Servings
2
Difficulty
Medium
My go to weeknight dinner has to be sesame pork tonkatsu. This Japanese inspired dish comes together in just forty minutes, making it perfect for busy evenings when you want something impressive without the fuss. The crispy panko and sesame coating creates an incredible texture that keeps everyone happy, and the tender pork medallions stay juicy and delicious every single time. Pork is packed with B vitamins that support your energy levels, so you're getting real nutrition alongside pure comfort food satisfaction. Plus, with affordable ingredients you probably already have at home, this meal won't break the bank.
Ella x
Ingredients
- 125 gramsuncooked long grain rice(uncooked long grain rice, or 250g cooked)
- 100 gramswhite cabbage(white cabbage, finely shredded)
- 1large carrot(large carrots, grated or julienned )
- 2 tbspjapanese rice vinegar
- 1salt
- 2 tbspplain flour
- 1british blacktail free range medium egg(British Blacktail Free Range Medium Egg, beaten)
- 50 gramscooks' ingredients panko breadcrumbs
- 3 tbspsesame seeds
- 240 gramswaitrose 1 extra trimmed pork medallions
- 2 tbspsunflower oil
- 2 tbspcooks' ingredients tonkatsu sauce
Detail level
Instructions
- 1
If cooking the rice from scratch, prepare according to pack instructions. Toss the cabbage and carrot with the vinegar and a small pinch of salt; set aside.
- 2
Put the flour in a shallow bowl. Put the beaten egg in another shallow bowl, and the panko and sesame seeds in a third shallow bowl. Place the pork medallions between 2 sheets of cling film or baking parchment and use a rolling pin to beat out to a thickness of about 1cm. One medallion at a time, dip in the egg, then the fl our, then back in the egg and finally in the panko mixture; press firmly to coat all over, discarding any excess from the bowls.
- 3
Heat the oil in a large frying pan over a medium heat. Fry the breaded pork for 5 minutes on each side until golden all over and cooked through completely. Transfer to kitchen paper to drain any excess oil, then leave to rest for a couple of minutes, before slicing and serving with the rice, pickled cabbage and carrot, and the tonkatsu sauce drizzled over.
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