Japan, Asia · Tonkatsu (Japanese Pork Cutlet)

Cheese Katsu Onigirazu

Name: Cheese Katsu Onigirazu
Cook time: 35 min
Total time: 35 min
Yield: Serves 2
Cuisine: Japan
Ingredients: Boneless pork loin chops, 1 cm thick 200 g; Salt (for the pork) 1 pinch; Black pepper 1 pinch; Plain flour 1½ tbsp; Eggs, beaten 1; Panko breadcrumbs 40 g; Oil for shallow-frying 300 ml; Tonkatsu sauce 2 tbsp; White cabbage 60 g; Mayonnaise 2 tbsp; Cheddar slices 2; Warm cooked short-grain rice 360 g; Toasted sesame seeds 1 tsp; Salt (for the rice) 2 pinch; Full sheets of toasted nori 2

A thin, sauce-glazed pork katsu folded into rice and nori with cheese and mayo slaw, then cut in half to show off the layers: a handheld rice sandwich.

ServingsServes 2

Total cooking time35 min

DifficultyMedium

About servingsThis uses shallow-frying in a pan. Oil can spit, so pat the meat dry and turn the pan handle inwards.

Method

Shred the cabbage very finely, squeeze it dry in kitchen paper and toss with the mayonnaise like a slaw. Fold the sesame seeds and the salt for the rice into the warm rice with a cutting motion and let it cool a little.
Add in this stepWhite cabbage 60 gMayonnaise 2 tbspWarm cooked short-grain rice 360 gToasted sesame seeds 1 tspSalt (for the rice) 2 pinch
Pat the 2 pork chop(s) dry, cut through the sinew and tap with the back of a knife into roughly 10 cm squares about 1 cm thick (to fit the nori). Season with salt and pepper, then coat in flour, beaten egg and panko, pressing firmly.
Add in this stepBoneless pork loin chops, 1 cm thick 200 gSalt (for the pork) 1 pinchBlack pepper 1 pinchPlain flour 1½ tbspEggs, beaten 1Panko breadcrumbs 40 g
Pour oil 1.5 cm deep into a 24 cm frying pan and heat over medium heat for about to 170°C: a crumb dropped in should sizzle and rise immediately. Turn the handle inwards and keep water away.
Add in this stepOil for shallow-frying 300 ml
medium heat
Lay the pork in gently, away from you, and fry in 1 batch(es) over medium heat for per side, until deep golden on both sides. Stand on a wire rack for 2 minutes to drain, then brush both sides with tonkatsu sauce.
Add in this stepTonkatsu sauce 2 tbsp
medium heat
Spread a large sheet of cling film on the board and lay a sheet of nori on it, shiny side down. For each onigirazu, spread half of one portion of rice (about 90 g) thinly in a 10 cm square in the middle, then layer cheese, the sauced katsu and the mayo slaw, and cover with the other half of that portion, pressing it flat. Fold the four corners of the nori into the centre like an envelope, wrap tightly in the cling film and leave seam side down for 5 minutes.
Add in this stepFull sheets of toasted nori 2Cheddar slices 2
Wet a sharp knife and cut straight through the middle, film and all, in one stroke, then serve cut side up. Wipe the blade with a damp cloth between cuts for clean layers.

Cook's tip

Rice that is too hot wrinkles the nori, so let it cool slightly. A soft fried egg or lettuce leaf is a great extra layer. Wrapped in film, it keeps for 2 to 3 hours in a lunch box (with an ice pack in summer).

Cooking it at camp

Fry the katsu at home; at the site, warm it briefly on the grill and wrap. Cut in its cling film, it does not stick to your hands, which makes it a great hiking lunch with kids.