Tonkatsu with yuzu coleslaw and ponzu

Tonkatsu with yuzu coleslaw and ponzu

Mowie Kay

Tonkatsu is the Japanese version of schnitzel, made with panko crumbs. You could serve it as such with lots of freshly squeezed lemon and it would still be a wonderful meal. But this is even better. Usually just juice is used in ponzu, but I do like to ramp up the flavour of the yuzu by adding powdered zest as well – that is where most of the fragrance is to be found.


Quantity Ingredient

For the pork

Quantity Ingredient
8 pork medallions or steaks, trimmed of fat
2 tablespoons plain flour
2 eggs, beaten
100g panko breadcrumbs
30g butter or olive oil, melted
sea salt
black pepper

For the coleslaw

Quantity Ingredient
1/2 small green cabbage, (pointed)
1 carrot, peeled and julienned
4 spring onions, finely chopped
1/2 teaspoon salt
1/2 teaspoon caster sugar
2 teaspoons white wine vinegar
1 crisp apple, peeled and grated
1 tablespoon mayonnaise
1 tablespoon creme fraiche
1 tablespoon yuzu juice, or more to taste
a dash dark soy sauce
1/2 teaspoon powdered yuzu zest, (optional)
1 tablespoon sesame seeds

For the ponzu

Quantity Ingredient
3 tablespoons dark soy sauce
1 tablespoon mirin
1 tablespoon rice vinegar
1/2 teaspoon sugar
1 thin slice fresh root ginger, peeled and finely chopped
1 mandarin, juiced
2 tablespoons yuzu juice
1 teaspoon powdered yuzu zest


  1. First make the coleslaw. Shred the cabbage as finely as you can, then put in a colander with the carrot and spring onions. Sprinkle over the salt, sugar and vinegar, then leave to stand over a bowl or in the sink for an hour – this will have the effect of ridding the vegetables of any excess water and will prevent it from diluting the dressing later. Transfer the vegetables to a bowl and add the apple. Whisk together the mayonnaise, crème fraîche, yuzu juice, soy and powdered zest, if using. Pour over the vegetables and mix thoroughly. Sprinkle over the sesame seeds.
  2. To make the tonkatsu, preheat the oven to 200°C. Put the pork between sheets of plastic wrap and bash with a mallet or rolling pin until they are as thin as you can get without them breaking up. Put the flour on a plate and season with salt and pepper. Put the beaten eggs into a small bowl and the breadcrumbs on a separate plate. Dust each escalope with the seasoned flour, then pat off any excess before dropping into the egg wash and then the breadcrumbs. Arrange on a baking tray. Drizzle over the melted butter or oil and bake in the oven for around 10–12 minutes, by which point the pork should be cooked through and the breadcrumbs lightly browned.
  3. To make the ponzu, put the soy sauce, mirin, rice vinegar, sugar, ginger, mandarin juice and lime juice in a small saucepan. Simmer, stirring, until the sugar has dissolved, then immediately remove from the heat. Whisk in the yuzu juice and zest and strain into a small dipping sauce bowl.
  4. Serve the pork with the coleslaw on the side and the ponzu for dipping.
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