Pork Tonkatsu with Wasabi Mayonnaise

By Dixie Elliott

Pork Tonkatsu with Wasabi Mayonnaise

Pork Tonkatsu with Wasabi Mayonnaise. This Japanese inspired dish is ideal for cocktail party nibbles or a snack for the kids. The wasabi mayonnaise adds a little heat but is not overpowering in flavour.


Serves 4

1/3 cup plain flour

2 eggs

2 cups panko (or fresh) breadcrumbs

4 pork scotch fillet steaks

1 bunch radish, trimmed, finely shredded

½ daikon radish, trimmed, finely shredded

1 tbsp japanese sesame and vegetable seasoning

2 tbsp vegetable oil

1 tbsp rice wine vinegar

salt and white pepper, to taste

1/3 cup japanese Kewpi mayonnaise

1–2 tsp wasabi paste

vegetable oil (extra), for deep-frying


1 Put flour in a shallow dish. Break eggs into another shallow dish and whisk. Put breadcrumbs in another dish. Cut pork steaks into diagonal slices about 1cm thick. Lightly coat pork slices in flour, dip into egg and coat in breadcrumbs. Put on a large plate, cover and refrigerate until required.

2 Meanwhile, to make radish salad, combine radishes and japanese seasoning in a bowl. Whisk oil and vinegar in a jug. Season with salt and pepper. Add dressing to salad just before serving.

3 Meanwhile, to make wasabi mayonnaise, combine mayonnaise and wasabi in a small bowl.

4 Fill a deep saucepan one-third full with oil (extra) and put on high heat. When hot add 4–5 pork slices. Deep-fry for 2–3 minutes or until golden brown and crisp. Transfer to a wire rack. Deep-fry remaining pork slices. Put pork slices on 4 serving plates. Spoon radish salad onto pork. Serve with wasabi mayonnaise.


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