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Breaded pork cutlet tonkatsu
Fruit and vegetables
3
chillies
5g fresh root
ginger
, grated
1
garlic
clove, grated
¼
daikon
, grated
¼ small
white cabbage
, thinly sliced
½ bunch
spring onions
, thinly sliced
100g/3½oz napa
cabbage
, sliced
150g/5½oz
beansprouts
2
garlic
cloves, thinly sliced
Tins, packets and jars
75g/2½oz
plain flour
400g/14oz ramen
noodles
(preferably freshly-made alkaline
noodles
) or run frozen ramen dough across a mandolin to make big coins or strips
Cooking ingredients
200g/7oz
sugar
200ml/7fl oz
white wine vinegar
pinch
salt
3 tbsp
soy sauce
, to taste
150g/5½oz
breadcrumbs
Dairy, eggs and chilled
4 free-range
egg whites
Meat, fish and poultry
900g/2lb
beef
shank
550g/1lb 4oz
oxtail
450g/1lb
chicken
backs, cut into pieces (alternatively use
chicken
neck or wings)
450g/1lb
pork
bones (preferably neck bones, but you can use hocks)
1 tbsp
mirin
, to taste
2 x
pork
cutlets, flattened
Other
225g/8oz pork
fat
from the back (Optional. You will only need this if your other meat is very lean)
1 tbsp sake, to taste
100ml/3½fl oz ponzu sauce
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