Katsu Sando Salad Bowl

Method

1. Cut the bread into 2 cm cubes. Melt the butter in a 24 cm frying pan on medium-low heat, add the bread and toss often for 5 min until golden and crisp on all sides. Spread the croutons on a plate to cool so they stay crunchy.

   Add in this stepWhite sandwich bread 2Butter 15 g

   medium-low heat

2. Crush the sesame seeds in a mortar or between your fingers to release their aroma, then mix with the mayonnaise, vinegar and mustard. If it is too thick, add water a teaspoon at a time until it pours.

   Add in this stepToasted sesame seeds 2 tspMayonnaise 2 tbspRice vinegar 2 tspJapanese mustard (karashi) or Dijon 1 tsp

3. Shred the cabbage as finely as you can and soak it in iced water for 5 min, then drain and shake it really dry; this makes it extra crisp. Slice the cucumber thinly on the diagonal and halve the cherry tomatoes.

   Add in this stepCabbage 160 gCucumber 1Cherry tomatoes 8

4. Pound the pork to 1 cm thick and cut into 2 cm-wide strips. Pat dry, season with salt and pepper, then coat in flour, beaten egg and panko in that order, pressing the crumbs on firmly.

   Add in this stepPork loin 200 gSalt 2 pinchBlack pepper 1 pinchPlain flour 2 tbspEgg 1Panko breadcrumbs 45 g

5. Pour oil 3 cm deep into a 20 cm pot and heat on medium-high heat for about 7 min to 170 °C. A crumb should sink halfway and rise straight back up.

   Add in this stepNeutral oil for frying 700 ml

   medium-high heat

6. Slide the pork strips in one at a time, away from you, frying in 2 batches for 3 min each. Adjust between medium heat to keep 170 °C; they are done when golden and a cut piece shows no pink, with clear juices. Drain on a rack. Overcrowding drops the oil temperature and makes them greasy.

   medium heat

7. Make a bed of cabbage in each bowl, arrange the cucumber and tomatoes around it and top with the katsu and croutons. Drizzle over the sesame dressing, zigzag tonkatsu sauce over the katsu and serve straight away.

   Add in this stepTonkatsu sauce 2 tbsp