Tonkatsu Ponzu Dressing and Stir-fried Vegetables with Hummus Dressing

August 12, 2019

As part of our Chefs focus feature we bring you a tasty recipe for Tonkatsu (Breaded deep-fried pork steak) Ponzu dressing and Stir-fried vegetables with Hummus dressing (Goma Ae). This recipe comes from Naoko, our friend, Japanese food artist and teacher over at Naoko's Kitchen is in Truro Cornwall, where she teaches authentic Japanese home-style cooking and children’s baking.

<Ingredients (serves 4)>

<For Tonkatsu>
4 Pork steaks
1 Large egg
4 Tbsp of Plain flour
80g of panko
4 tsp sea salt

Vegetable oil

<Ponzu Dressing>
1 Tbsp of soy sauce
1 tsp of yuzu juice
1 pinch of sea salt
(or just get ponzu!)

1 pinch of sugar
1 tsp of sesame oil
1 tsp of sunflower oil

<Stir-fried vegetables>
1 carrot
1/2 bag of fine beans
1 tsp of sesame oil

1 tsp of oyster sauce
1 tsp of soy sauce
1 pinch of sea salt
1 heap tbsp Hummus
1 tbsp of sesame seeds (toasted)

<Garnish (option)>
Rocket salad

1. Prepare the pork steaks
Sprinkle the sea salt over both sides of pork steaks and let them stay in room temperature for 20 minutes.

2. Meanwhile, make stir-fried vegetables
Peel and julienne the carrot, and remove the stem of fine beans and cut into half. Apply the sesame oil into frying pan and heat on medium heat. Add the carrot and fine beans, coat the vegetables with sesame oil while using a spatula.*
*To be cooked with oil, you can absorb the good nutrition of Vitamin A effectively

Sprinkle the sea salt over and add the oyster sauce and soy sauce, and stir well. Turn the heat down, add the Hummus and keep stirring until all combined well.

Sprinkle the sesame seeds over and set aside.

3. Deep-fry Tonkatsu
Heat at least 5cm of vegetable oil in a deep frying pan to about 160 C.**

**To check the oil is hot enough, drop a couple of breadcrumbs into the oil, if they bubble quietly and float on the surface of the oil, it is ready to fry.

Wipe off excess water of the pork with kitchen paper. Sprinkle some extra sea salt according to taste.
Coat the pork with flour so they are covered evenly on both sides. Dip into the beaten egg. Coat them with Panko well.
Deep-fry the pork for 3 minutes around and when the pork is crispy and light brown, dredge from the oil.

4. Meanwhile, make the Ponzu dressing
Put Soy sauce, Yuzu juice, sea salt and sugar in a clean little jar, and mix well until salt and sugar are dissolved.
Add the sesame oil and sunflower oil, seal and shake the jar well.

5. Deep-fry Tonkatsu secondly
Heat the oil on 180C ***
***Drop a couple of breadcrumbs into the oil, if they make repelling sound and float on the surface, it is ready.
Deep-fry the pork just for 10 seconds and dredge from the oil immediately.
Slice into mouthful width and serve with Ponzu dressing and stir-fried vegetables together.

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