Name: Yuzu and Sesame Japanese Tonkatsu with Shredded Cabbage
Total time: 37 min
Yield: 2 servings
Cuisine: Japanese home cooking
Ingredients: 4 pork cutlets (about 150g each); 1 egg; 1 cup breadcrumbs; 1 tbsp soy sauce; 1 tbsp rice vinegar; 1 onion, shredded; 1/2 head cabbage, shredded; oil for frying; salt to taste; 1 tbsp yuzu juice; 1/2 tsp toasted sesame seeds

A bright, citrusy note from yuzu and a nutty undertone from sesame, giving the dish a fresh twist.

Method

Add yuzu juice and sesame seeds to the pot with soy sauce and rice vinegar. Toss well.
Prepare pork cutlets by flattening with a meat mallet. Dredge in flour, dip in beaten egg, then coat with breadcrumbs.
Heat oil in a pan. Fry cutlets until golden brown and cooked through. Drain on paper towels.
In a bowl, mix shredded onion and cabbage with soy sauce and vinegar. Toss well.
Serve hot with tonkatsu and a side of cabbage.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.