Katsu sauce gets its sweet, tangy flavour from the variety of spices used and the soft onion and garlic flavours.
All of these are enhanced by salty soy sauce to add depth to the dish, which is something chef Rick Stein knows a thing or two about.
Sharing his recipe for breadcrumbed pork with tonkatsu sauce as part of his “Simple Suppers” series, Rick claimed: “This is one of the dishes I fondly remember from what sadly has been my only trip to Tokyo.
“We ate lots of it in the Ginza district of the city, sitting on beer crates and drinking Asahi beer. It is, of course, a very common dish but at that time, twelve years ago, Japanese fast food was a bit of a revelation to me.”
While the sauce is readily available to buy online, the Cornwall-based chef noted that it “is really easy to make”.
Rick Stein’s breadcrumbed pork and tonkatsu sauce recipe
Start by prepping the pork. Cut the meat diagonally in half, then place the pieces between two sheets of greaseproof paper.
Bash the covered meat with a rolling pin until they are just 3mm thick, then remove the paper and season with salt and pepper.
Combine all of the sauce ingredients in a bowl and set aside for later. Arrange the beaten egg, flour and breadcrumbs in three separate bowls ready for the pork.
Dip each piece in a bowl of flour, then beaten egg, then lastly in the breadcrumbs.
Heat the clarified butter, ghee or oil – whichever one you’re using, in a large frying pan. Once hot and bubbly, gently lower in the pork and leave it to fry for around three minutes on each side until golden and crisp.
Once cooked, remove the pork from the pan then slice it up into strips and and serve with the finely shredded cabbage.
Drizzle with the tonkatsu sauce, then add some lemon wedges on the side.