Authentic Japanese Cooking: Tonkatsu with Daikon and Ponzu
Learn about Japanese home cooking with Master Chef Saito, based on traditional Japanese cooking techniques! Featured recipes: (1) Tonkatsu with Daikon and Ponzu (2) Tonjiru with Ground Pork.

(1) Tonkatsu with Daikon and Ponzu

Ingredients (Serves 2)
2 slices pork loin (160 g each)
250 g daikon radish
4 cabbage leaves
Shiso leaves
Cherry tomatoes
Flour
1 egg
Panko (bread crumbs)
Ponzu

Recipe
1. Make a couple of long and narrow cuts along with the fat on both sides of the pork.
2. Season the pork with salt and pepper. Dredge both sides with flour, then dip in the egg and coat both sides with panko evenly.
3. Preheat the oil to 160 degrees Celsius, fry the pork for about 5 minutes. Flip the pork gently a few times at about 3 or 4 minutes to cook evenly. Then remove from the oil.
4. Raise the heat of the oil to increase the temperature to 180 degrees Celsius. Then, fry the pork again until your desired level of crispiness.
5. Remove from the oil, and cut into easy-to-eat slices. Plate the tonkatsu on the shredded cabbage with grated daikon and cherry tomatoes on the side. Drizzle ponzu over the daikon.

(2) Tonjiru with Ground Pork

Ingredients (Serves 2)
200 g ground pork
160 g daikon radish
60 g carrot
120 g onion
600 ml water
3 green onions
1 tsp sesame oil
1 tsp kombu tea (powdered kombu kelp and salt)
60 g Inaka miso
Shichimi seven spice powder

Recipe
1. Peel the daikon radish and carrot, and cut them both into bite-sized pieces.
2. Cut the onion in half along the grain and into thin slices. Then chop the green onions into 3cm-4cm strips.
3. Heat the sesame oil in a pot, stir-fry the ground pork until cooked. Then, add the daikon, carrots and onions.
4. Once the vegetables are evenly coated with oil, add the water.
5. Add the kombu tea (powdered kombu kelp and salt) and once the ingredients are cooked through, add the miso and dissolve it into the water. Add the green onions.
6. Serve and enjoy with shichimi or powdered chile pepper to taste.