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Cabbage and Japanese Pork Rolled Cutlet (Tonkatsu) - Recipe Video

A simple and easy to understand recipe video shows how to make Cabbage and Japanese Pork Rolled Cutlet (Tonkatsu).
You can eat pork and cabbage at the same time with this Japanese cutlet (tonkatsu). You can add green shiso leaves if you like. The flavor will be even better with a more umami taste. If you add green shiso leaves, it will have a wafting aroma the moment you eat it, and is delicious! The sweetness of spring cabbage goes well with pork! Please try it out and hope you like it.
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Cook time

30 minutes

Ingredients
2 servings

  • Cabbage
    100 g
  • Green shiso leaves
    4 sheets
  • (A)Eggs
    1
  • (A)Flour
    3 tbsp
  • (A)Sake
    3 tbsp
  • Salt and pepper mix
    a pinch
  • Pork
    4 sheets
  • Panko-breadcrumbs
    as needed
  • Salad oil
    1 tsp
  • Thickened Japanese worcestershire sauce
    as needed
  • Frying oil
    as needed
  • Lemon
    1/4

How to make

  1. Prepare. Beat the eggs. Cut the lemon into wedges.
  2. 1. Shred the cabbage.
  3. 2. Heat a pan, add cooking oil, stir-fry Step 1 over medium heat, season with salt and pepper mix.
  4. 3. Place the green shiso leaves on top of the pork, place cooled Step 2 on it evenly, and roll up.
  5. 4. Mix (A) in a bat, add Step 3, and coat it.
  6. 5. Dust Step 4 with breadcrumbs.
  7. 6. Heat frying oil in a pan to 180°C, add Step 5, and fry until golden brown.
  8. 7. Arrange the drained Step 6 on a plate, garnish with tonkatsu sauce and lemon wedges, and it's ready to serve.

Tips for cooking

You can cut the cabbage as you like, but shredding it makes it easier to roll. By lightly frying the cabbage in a pan, it becomes easier to roll when rolling it with pork. If it becomes too soft, it will lose its texture, so be careful not to stir-fry it too much.

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