Pork Katsu Don

Serves 4-6
Time 40 minutes


6 small pork fillets (about 600g total)
2 cups panko breadcrumbs
½ cup sesame seeds
4 eggs, whisked
2 cups plain flour
Oil for frying

¼ cup water
2 tbsp brown sugar
½ cup white miso paste
¼ cup mirin
2 tbsp soy sauce
1 tbsp dashi powder
1 tsp ginger, grated

2 cups wombok, shredded
2 spring onions, finely chopped
½ cup coriander, roughly chopped
½ red onion, thinly sliced
2 tbsp kewpie mayo


In a small saucepan add all of the sauce ingredients and whisk to combine. Gently bring it up to the boil, then reduce to a simmer and allow the sauce to thicken.

Butterfly the pork fillets and lay flat, then season well with salt and pepper. Combine the panko breadcrumbs with the sesame seeds in a shallow dish, then place the flour in another shallow dish and the eggs in a third. This is your workstation for crumbing the schnitzels. Place the pork in the flour, shake off any excess, then dip into the egg, shake off again, and finally dip into the breadcrumbs and sesame seed mixture. Toss it around to ensure it is completely coated. Dip it again into the eggs and then crumbs to give it a double coating. Repeat this process with all the pieces of pork.

In a deep frypan, heat about an inch of oil until very hot, then carefully lower the schnitzels in one by one. Drain on paper towel.

Combine all of the slaw ingredients together, then serve alongside the schnitzel with the sauce on top and some steamed rice on the side, if desired.