Trim pork of any sinew and cut into 8 thin slices.
Sprinkle the slices with the salt and pepper and lightly coat with
flour.
Dip each steak into the egg mixture and then in bread crumbs; press
the crumbs on with your fingertips to ensure an even coating. Place
the steaks in a single layer on a plate and refrigerate, uncovered,
for at least 2 hours.
Meanwhile prepare the garnishes. Peel away the outside layers of
the green onions, then slice the stems very finely and place in a
bowl of cold water until serving time. Slice the ginger and daikon
and set aside with the shredded cabbage. Using a sharp knife, shred
the nori very finely and then break into strips about 1-1/2 inches
long. Set strips aside until serving time.
Heat the oil in a heavy-based frying pan until hot. Cook 2-3 steaks
at a time until golden brown on both sides, then drain on kitchen
paper. Repeat the process with the remaining steaks. Carefully slice
the steaks into 1/2 inch strips and reassemble into the original steak
shape. Top each of the steaks with a small bundle of the nori strips.
Serve the pork with the Tonkatsu sauce, shredded cabbage, drained
green onions. pickled ginger, daikon and steamed rice.
NOTE: Japanese bread crumbs give an
authentic, extremely light and delicious coating to this dish-use
either the fine or coarse variety as both will give excellent results.
Hot mustard, or Karashi, can be used as a dipping sauce for the pork.
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