Tonkatsu with Caramelised Onion and Miso Sauce
Crispy golden tonkatsu (Japanese pork cutlet) smothered with a miso sauce loaded with sweet caramelised onions, served with rice and crunchy apple coleslaw with a ginger and wasabi dressing
Caramelised onion and miso sauce
  • 350grams red onions, sliced(2 medium onions)
  • 1small clove garlic(minced)
  • 1tablespoon sesame oil
  • 60mililitres sake(about 1/4 cup)
  • 60mililitres mirin(about 1/4 cup)
  • 60mililitres water(about 1/4 cup)
  • 60grams red miso(about 1/4 cup)
  • 2teaspoons sugar
  • 1tablespoon ground toasted sesame seeds(about 1 tablespoon)
  • 1/2teaspoon balsamic vinegar(optional)
  • 2 pork loin steaks(about 250g total weight)
  • 2 eggs
  • 30grams plain flour(1/4 cup)
  • 60grams panko breadcrumbs(1 heaped cup)
  • Oil for deep frying
  • Salt and ppepper
Apple slaw
  • 70grams cabbage(shredded)
  • 70grams carrot(shredded)
  • 20grams spring onion(sliced into thin strips)
  • 1/2 green apple(shredded)
Wasabi Ginger Dressing
  • 1/2teaspoon wasabi
  • 1/2teaspoon ginger, minced
  • 1teaspoon sesame oil
  • 1tablespoon olive oil
  • 1teaspoon sugar
  • 2teaspoons soy sauce
  • 1tablespoon cider vinegar
To make the miso sauce
  1. Heat the sesame oil in a frying pan over medium heat. Add the onions and fry for a couple of minutes until they start to soften. Add the garlic and then turn the heat down a little and continue to cook over medium-low heat for 15-20 minutes, stirring regularly till the onions have browned and softened. At this point, turn the heat down to low, and continue to cook gently for another 10 – 15 minutes until the onions turn a deep brown and sweet. Remove from the heat and set aside.
  2. In a small saucepan, mix together the sake, mirin, sugar and water and bring to a simmer. In a small bowl, mix the miso with a couple of tablespoons of the simmered liquid to loosen it, then whisk back in the miso and ground sesame seeds until smooth. Stir in the onions and simmer for a minute or two to let the flavours mix. Taste and add the vinegar if desired. Remove from heat and set aside – warm the sauce again before serving.
To prepare the pork katsu
  1. To prepare the pork steaks, flatten them out to about 1cm or just under 1/2 inch thick. If there is a band of fat around the edge of the steaks, cut notches into the fat to prevent the pork curling during frying. Season with salt and pepper and set aside while you prepare the coating components.
  2. Beat the eggs in a wide shallow bowl and spread the flour and panko breadcrumbs on two separate plates. Dredge the first pork cutlet in flour on both sides and shake off any excess. Dip both sides of the cutlet into the egg, allowing any excess to drip off, then repeat the flour and egg dredge a second time before coating generously with the panko, pressing down gently to get the crumbs to stick. Repeat the process with the second fillet.
To fry the pork katsu
  1. Heat the oil in a wok, skillet or pan to 170°C or 340°F. Once the oil is hot enough, fry the katsu one at a time for about 2 -3 minutes on each side, until they turn a golden brown. Transfer to a plate lined with kitchen paper and drain while you fry the second katsu.
To make the slaw and dressing
  1. Make the dressing by mixing the all the dressing ingredients together until the sugar dissolves then toss with the shredded vegetables and apple. Plan to serve immediately.
  2. Slice the tonkatsu into strips and serve with the sauce on top or on the side as preferred, and serve with steamed rice and the slaw separately.