Tonkatsu with white cabbage and ruby grapefruit salad

Nic Watt serves up crispy breadcrumbed pork loin with a vibrant cabbage and citrus salad
By Nic Watt
Tonkatsu with white cabbage and ruby grapefruit salad
  • Rating:
  • Serves: 1
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 150 g pork loin
  • 120 ml soy sauce
  • 1 tbsp shichimi togarashi (japanese seasoning)
  • 1 handfuls potato starch
  • 1 egg, lightly beaten
  • 75 g Japanese panko crumbs
  • grapeseed oil, for frying
  • ½ Chinese cabbage, finely sliced
  • ½ ruby grapefruit, segments only
  • 1 small handful coriander leaves
  • 1 pinches black sesame seeds
  • lemon wedges, to serve


1. Using the blunt back of your knife, pound the pork loin to flatten it slightly and allow the marinade to penetrate.

2. Combine the soy sauce and shichimi pepper in a shallow dish and run the pork through the marinade briefly, allowing it to get into the grooves you have formed.

3. Place the potato starch, egg wash and breadcrumbs into three separate shallow dishes. Roll the pork in the potato starch, then dip it in the beaten egg and finally coat in the bread crumbs.

4. Heat a little oil in a wok until hot, then fry the pork for 4 minutes, turning once, or until the breadcrumbs are golden and the pork is cooked through.

5. Combine the cabbage, grapefruit segments, coriander and black sesame together.

6. Serve the pork with the shredded cabbage and lemon wedges.

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