If you’ve been to Japan, or plan to visit, then you may be aware of the many “tonkatsu” restaurants, specialising in pork loin steaks, breaded with crispy panko and deep fried.
Traditionally the pork is served with shredded raw cabbage (often done by hand to an impressive fineness). Light, crisp, fresh - no need for potatoes or anything heavy alongside a piece of fried pork, for obvious reasons!
The other joys to this dish are the 2 classic sauces: one creamy, sesame dressing for the cabbage, and one tangy, sweet, acidic ketchup-like sauce.
This experience was my guilty pleasure during both of my trips to Japan over the years, so I decided to make it at home.
It’s a real crowd pleaser - I mean, what’s not to like!
So let’s get into it!
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