TONKATSU & JAPANESE CURRY SAUCE
SERVES 4 4 x 250g boneless and rindless pork loins, trimmed ½ cup (75g) plain flour
2 eggs, lightly beaten
2½ cups (225g) dried panko breadcrumbs Vegetable or canola oil, for deep frying
2 cups (160g) shredded green cabbage, to serve 2 tbsp chopped chives
Lemon wedges, to serve
Hot English mustard, to serve JAPANESE CURRY SAUCE ¼ cup (60ml) vegetable oil
1 tbsp grated ginger
2 cloves garlic, crushed
1 small carrot, peeled and finely chopped 1 brown onion, finely chopped
1 tbsp curry powder
¼ cup (60ml) sake
1 tbsp rice malt syrup
2 tsp mirin
1 tbsp soy
1 cup chicken stock
¼ cup (60ml) milk or single cream
2 tbsp lemon juice
1 Using a small, sharp knife, make small incisions all over the meat with the tip of the knife. Working in batches, place the meat between two sheets of non-stick baking paper and use a meat mallet to pound until approximately ½ cm thick.
2 Place the flour in a large bowl. Place the eggs in a separate bowl and the panko breadcrumbs in a third bowl. Dust meat in flour and then dip in the beaten eggs and put straight into the panko breadcrumbs, covering the whole piece. Push the panko into the meat and press down, making sure all the meat is evenly coated.
3 Fill a large deep-sided frying pan with oil until it reaches 10cm up the sides. Place over medium heat until it is 180°C when tested with a deep-fry thermometer. Working with one at a time, fry for 4 minutes and rest, or until golden and cooked through. Place on a rack to rest. Repeat with remaining pork.
4 Heat oil in a medium saucepan over medium heat. Add the ginger, garlic, carrot and onion and cook while stirring for 6 minutes, or until soft. Add the curry powder and stir to combine. Cook for 5 minutes.
Add the sake, rice malt syrup, mirin, soy and chicken stock and cook for 30 minutes, stirring occasionally. Add the milk (or cream) and mix to combine. Set aside to cool slighlty. While still warm, add the lemon juice, place in a blender and blend until smooth.
5 Serve the pork with the shredded cabbage, chives, curry sauce, lemon wedges and hot English mustard.
Tip The Japanese curry sauce recipe will make 2 cups. You can keep any extra sauce in the refrigerator for up to a week. WAGYU STEAK & TERYAKI SAUCE
SERVES 4 4 x 200g Wagyu sirloin steaks (grade 6+) 2 tsp vegetable oil
Sea salt flakes
Olive oil, to serve
Green yuzu kosho, to serve*
Red yuzu kosho, to serve*
Hot English mustard, to serve
Wasabi, to serve TERIYAKI SAUCE 1 cup (250ml) mirin
¼ cup (60ml) sake
¾ cup (180ml) light soy sauce
40g piece of ginger, roughly chopped ¾ cup (165g) caster sugar
1 long green onion, cut into 5 cm lengths
1 Remove the steak from the refrigerator and set aside at room temperature for 30 minutes.
2 Meanwhile, to make the teriyaki sauce, place the mirin, sake, soy sauce, ginger, caster sugar and onion in a medium saucepan.
Place over medium heat. Bring to a simmer and cook for 10 minutes, or until the sauce has slightly reduced and is a little sticky. Strain, discarding the solids, and keep warm.
3 Heat 1 tsp oil in a large non-stick frying pan over high heat until the oil starts to smoke. Sprinkle two steaks with salt. Add the steaks to the pan and cook for 2 minutes on each side for medium rare.
4 Set aside, loosely covered, for 5 minutes to rest. Wipe out the pan and repeat method with remaining oil and steaks.
5 Thinly slice the steaks and serve with teriyaki sauce and a drizzle of olive oil. Serve with the green yuzu kosho, red yuzo kosho, hot English mustard and wasabi. * Green and red yuzu kosho are Japanese chilli condiments. You can find them at Asian supermarkets.