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Tonkatsu style pork patties with Japanese potato salad & kewpie mayo recipe

Tonkatsu-style pork patties with Japanese potato salad & kewpie mayo

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Steamer pot
  • 2 Large bowls
  • 1 Large frypan

Ingredients

Pickle

  • 1 carrot
  • 1 cucumber

Potatoes & egg

  • 800 g potatoes
  • 2 eggs

Patties

  • ½ cup panko breadcrumbs or gluten-free breadcrumbs
  • 600 g pork mince or chicken mince
  • 2 tbsp barbecue sauce
  • 1 tbsp olive oil

To finish

  • 1 spring onion optional
  • 1 tsp apple cider vinegar
  • ¼ cup kewpie mayonnaise
  • 1 tsp mustard

To serve

  • ¼ cup barbecue sauce
  • 1 tbsp black sesame seeds

Instructions

Before you start

  • Bring a steamer pot of hot tap water to a boil.

Pickle veggies

  • Peel and julienne 1 carrot. Thinly slice 1 cucumber. Place the carrot and cucumber in a large bowl and sprinkle with a generous pinch of salt. Mix well and set aside for 10 minutes. Then gather the vegetables with your hands and gently squeeze and discard any excess liquid.

Cook potatoes & egg

  • Peel and dice 800 g potatoes into 2cm chunks. Add the potatoes to the steamer pot of boiling water and cook for 10-12 minutes, or until tender. When the potatoes have 8 minutes of cooking time remaining, add 2 eggs into the bottom pot with the boiling water and cook. Then carefully remove the eggs and set them aside in cold water to cool before roughly chopping. Set the potatoes aside to cool.

Make pork patties

  • Meanwhile, Put ½ cup panko breadcrumbs on a plate. In a separate large bowl combine 600 g pork mince and 2 tbsp barbecue sauce. Using damp hands and a ¼ measuring cup, scoop the pork mixture and shape it into patties. Press both sides of the patties into the breadcrumbs until well coated.

Cook patties

  • Heat 1 tbsp olive oil in a large frypan on medium-high heat. Cook the crumbed patties for 4 minutes on each side, or until golden and cooked through. Set aside on a paper towel-lined plate.

To finish

  • Thinly slice 1 spring onion at an angle. Add the eggs, spring onion, 1 tsp apple cider vinegar, 1 tsp mustard and ¼ cup kewpie mayonnaise to the bowl with carrot, cucumber and potato and gently mash until just combined.

To serve

  • Divide the Tonkatsu-style pork patties and Japanese potato salad between plates. Drizzle over the barbecue sauce and garnish with sesame seeds.

Nutrition

Calories: 867kcal | Carbohydrates: 56g | Protein: 35g | Fat: 56g | Saturated Fat: 16g | Cholesterol: 190mg | Sodium: 620mg | Potassium: 1.554mg | Fiber: 6g | Sugar: 13g | Calcium: 119mg | Iron: 4mg