• ½ small white cabbage, finely shredded
  • ½ lemon, juiced
  • 4 pork escalopes, about 100g each
  • 4 tbsp plain flour, seasoned well
  • 2 eggs, beaten
  • 200g panko breadcrumbs
  • for frying oil
  • 8 slices thick white sandwich bread
  • 2 tbsp Kewpie or regular mayonnaise


  • 6 tbsp tomato ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp caster sugar
  • 1 tsp Dijon mustard
  • a good pinch garlic powder


  • STEP 1

    Mix together the sauce ingredients. Toss the cabbage with a good pinch of salt and a squeeze of lemon juice.

  • STEP 2

    Bash out the pork escalopes so they are even and about 1cm thick. Dust with the flour, coat in egg then cover in breadcrumbs.

  • STEP 3

    Heat a shallow pool of oil in a non-stick frying pan. Fry the escalopes for 3-4 minutes each side until crisp and golden.

  • STEP 4

    Toast the bread until lightly golden. Spread 4 slices with mayo, add an escalope then spoon over some tonkatsu sauce. Add some cabbage then the rest of the toast, spread with more mayo if you like. Trim the ends off, cut in half and serve with the rest of the tonkatsu sauce.


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