Tonkatsu sandwich with sushi-flavoured Potato Dippers

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Ingredients

Tonkatsu

  • 1 kg pork neck
  • 50 g white miso
  • 100 g flour
  • 200 g egg, lightly beaten
  • 50 g panko
  • 1.5 l vegetable oil (for deep-frying)

Tonkatsu sauce

  • 200 ml tomato ketchup
  • 30 ml Worcestershire sauce
  • 50 ml Japanese soy sauce
  • 30 ml mirin
  • 30 g brown caster sugar
  • 1 clove grated garlic
  • 1 tsp grated ginger

Pickled cucumber

  • 10 mini cucumbers
  • 15 g salt
  • 15 g sugar
  • 1 dl rice vinegar
  • 1 red pepper

Sushi vinegar & wasabi salt

  • 1 tbsp Sushi vinegar powder
  • 1 tbsp wasabi powder
  • 50 g Maldon sea salt

Additional

  • 10 bagels with nigella seeds (onion seeds) iceberg lettuce or little gem, finely chopped cress or fresh herbs

Preparation

A slice of pork, coated with miso paste and panko, deep-fried in oil and served with tonkatsu sauce. This hugely popular Japanese dish looks like a Wiener Schnitzel, but the flavour is something totally different! In this recipe, the crispy meat is served on a bagel, with the pickled cucumber and the tonkatsu sauce on the side. As a finishing touch, the Potato Dippers are seasoned with the flavours of Japanese sushi.

  1. Slice the pork neck into thin steaks and flatten, if necessary. Coat them all over with the miso paste and allow to marinate for a few hours.
  2. Make the tonkatsu sauce by mixing all of the ingredients together.
  3. For the sushi vinegar & wasabi salt, put the vinegar, wasabi powder, and the sea salt in an airtight container. Shake well until everything is mixed thoroughly and store in a cool, dry place.
  4. Quarter the mini cucumbers lengthwise and mix with the salt and sugar. Allow them to sit for a half hour or so and then drain off any excess moisture. Add the rice vinegar and finely sliced red pepper, mix them well and store in the fridge.

Serving

  1. Coat the pork neck steaks in three steps, first with the flour, then the beaten egg, and finally, the panko. Fry them in oil at 180°C until crispy.
  2. Deep-fry the Potato Dippers at 175°C for about 3 minutes.
  3. Season the Dippers immediately with a large spoonful of the sushi vinegar & wasabi salt.
  4. Cut the bagel open and top with the lettuce, tonkatsu slices, the tonkatsu sauce and pickled cucumber.
  5. Serve with the seasoned Potato Dippers, beautifully garnished with some cress or fresh herbs!