Japanese Crumbed Pork With Dipping Sauce - cooking recipe

Ingredients

4 pork steaks (600-800g)
1/4 cup plain flour
2 eggs, beaten lightly
2 teaspoons water
2 cups panko breadcrumbs, flakes (Japanese breadcrumbs)
6 cups finely shredded cabbage
vegetable oil, for deep frying
1 lemon, cut into wedges
3 teaspoons japanese mustard
Tonkatsu Sauce
2 tablespoons japanese Worcestershire sauce
1/3 cup tomato sauce
1 teaspoon Japanese soy sauce
2 tablespoons sake
1 teaspoon japanese mustard

Preparation

Note: As stated above I made as part of an Asian night so I did not serve with cabbage.
Pound pork gently with a meat mallet. Toss in flour, shake off excess.
Dip pork in combined egg and water, then dip into panko flakes and coat each side.
Soak cabbage in iced water for 5 minutes to crisp, drain.
Heat enough oil to cover pork in a saucepan or deep fryer, add pork and cook, until golden brown each side, about 6-8 minutes, repeat with remaining pork steaks. Skim oil occasionally during cooking to remove any crumbs.
Drain pork on absorbent paper and cut diagonally into 2 cm slices.
To Serve: Place cabbage on a serving plate and arrange pork on top. Serve with lemon wedges, mustard and tonkatsu sauce.