Tonkatsu Pork Burger with Japanese Slaw

Cook Time 1 hour

Servings 4


500g Australian pork loin

1 egg

½ cup (125ml) milk

Flour for dusting

2 cups Panko bread crumbs

2 tbsp sesame seeds

100ml Kewpie mayo (Japanese)

50ml Tonkatsu sauce

4 burger buns

2 tbsp butter, melted

For the slaw

¼ of a wombok, finely sliced (Chinese or Napa cabbage)

1 carrot, finely julienned on a Japanese mandolin

1 small daikon, finely julienned on a Japanese mandolin

2 spring onions, green part only


For the slaw, place all of the ingredients into iced water together so they crisp up. Drain and spin to dry them out.

Slice the pork loin into thin slices & beat lightly with a mallet between plastic wrap. The pork should be approximately 4 cm x 3 cm and 3 mm thick.

Whisk the eggs & milk together.

Coat the pork in flour then dip in the egg wash and then into the panko crumbs & sesame seeds, make sure you press the crumbs into the pork well. Place into the fridge for 30 minutes to allow the crumbs to set.

Mix the mayonnaise & Tonkatsu sauce together.

To cook the pork: Heat a medium-sized saucepan of vegetable oil to 175°C. Gently place the tonkatsu pork into the oil 2 at a time and cook until golden brown, turning once or twice (about 2-3 minutes). Once golden remove & place onto a rack on a tray, season with salt & allow to cool.

For the buns, cut the buns in half and brush the cut sides with melted butter. Cook on a pan over medium heat until they are warm and golden.

To assemble, toss the slaw with some of the Tonkatsu mayo right before serving. Place some of the tonkatsu mayo on the inside of the bottom bun then add pork tonkatsu. Top with a decent amount of the slaw then put on the lid of the burger and enjoy!


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