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This recipe first appeared in Food magazine.
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Ingredients
Method
1.Heat a drop of oil in a large frying pan and cook half the slaw until it starts softening. Cool.
2.In a small bowl, combine dashi, eggs and tonkatsu sauce and whisk lightly.
3.Place flour into a bowl and make a well in the middle; pour in egg mixture and mix, gradually incorporating flour to form a lump-free batter.
4.Add cooked and uncooked slaw and two thirds of the spring onions. Heat a dash of the oil in the frying pan and cook large spoonfuls of mixture until golden on both sides and set in the middle. Keep warm while cooking the remainder.
5.Top patties with bacon and spring onion. Add a drizzle of mayonnaise and tonkatsu sauce and sprinkle with sesame seeds, if desired.
Note
- Serves 2 as a main or 4-6 as a side. – If you don’t have dashi powder, use the same amount of chicken stock powder with a drop of fish sauce. – You can use thinly sliced red and green cabbage instead of slaw, and swap Japanese-style tonkatsu for regular barbecue sauce. PER SERVE (2) Energy 577kcal, 2417kj • Protein 43.4g • Total Fat 25.3g • Saturated Fat 5.5g • Carbohydrate 41.4g • Fibre 5g • Sodium 3018mg
