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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Note: As stated above I made as part of an Asian night so I did not serve with cabbage. | 2. Pound pork gently with a meat mallet. Toss in flour, shake off excess. | 3. Dip pork in combined egg and water, then dip into panko flakes and coat each side. | 4. Soak cabbage in iced water for 5 minutes to crisp, drain. | 5. 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. | 6. Drain pork on absorbent paper and cut diagonally into 2 cm slices. | 7. To Serve: Place cabbage on a serving plate and arrange pork on top. Serve with lemon wedges, mustard and tonkatsu sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork steak	4			2230.4051	0.0	392.4062	61.4721
plain flour	1/4	cup		-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
water	2	teaspoons		0.0	0.0	0.0	0.0
panko breadcrumb	2	cups		-	-	-	-
cabbage	6	cups	shredded	133.5	30.971999999999998	6.8352	0.534
vegetable oil				-	-	-	-
lemon	1		cut	1.2808	0.4116	0.0486	0.0132
mustard	3	teaspoons		0.945	0.1634	0.1001	0.0147
worcestershire sauce	2	tablespoons		26.52	6.6164	0.0	0.0
tomato sauce	1/3	cup		-	-	-	-
japanese soy sauce	1	teaspoon		-	-	-	-
sake	2	tablespoons		-	-	-	-
mustard	1	teaspoon		0.945	0.1634	0.1001	0.0147

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.