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(or 250g cooked)
- 100 gramswhite cabbage(finely shredded)
- 1large carrot(large carrots, grated or julienned )
- 2 tbspjapanese rice vinegar
- 1salt
- 2 tbspplain flour
- 1british blacktail free range medium egg(beaten)
- 50 gramspanko breadcrumbs
- 3 tbspsesame seeds
- 240 gramsextra trimmed pork medallions
- 2 tbspsunflower oil
- 2 tbsptonkatsu 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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.