2 Persons
Ingredients
- 250 g Beiried
- 100 g Panko
- 2 Eggs
- 100 g Flour
- White cabbage
- 1 Carrot
- 1-2 TL Wasabi powder
- 4-5 EL Japanese mayonnaise
- 1 EL Yuzu juice
- Oil for deep-frying
- Tonkatsu sauce
Instructions
- For the cole slaw, cut the white cabbage into very thin strips. Cut the carrot into thin strips as well. Mix the wasabi powder with a little water and mix with the mayonnaise, yuzu juice and a little salt. Mix the cabbage well with the dressing and leave to stand.
- Prepare a breading line, i.e. prepare one container with flour, one with beaten egg and one with panko breadcrumbs.
- Lightly salt the steak and first dredge in flour and pat lightly. Then turn in the egg and leave to drain a little. Finally, place in the breadcrumbs and turn in them with a clean hand or cooking tweezers. Press the breadcrumbs down a little. Repeat the whole breading process.
- Fry the breaded steak in hot oil at 160-180°C. As soon as the panko breadcrumbs take on a light colour and are crispy, the steak is also perfectly cooked medium on the inside.
- Drain on kitchen paper or a wire rack and cut diagonally into thick slices. Serve with wasabi cole slaw and Tonkatsu sauce serve.