Bone-In Nagano Pork Chop Tonkatsu
with Shiitake Mushrooms & Midnight Rice
Cooking time
30 minutes
Servings
2/4
Calories
1250 /serving
This tonkatsu is a cut above. It’s got the crispness and juiciness that you anticipate from Japanese-style breaded pork cutlets, while spotlighting ultra-tender Nagano pork. Pair it with deep purple midnight rice, shiitake mushrooms and tender-crisp veggies. Keep the wafu dip within easy reach!
We will send you:
- 2 Bone-in Nagano pork chops (raised by Canadian farmers)
- 3 Scallions
- 225g Asian greens (yu choy or gai lan)
- 1 Sweet pepper
- 90g Shiitake mushrooms
- 60ml Wafu sauce
- 60ml Mayonnaise
- 30ml Ponzu lime sauce
- 160g Purple rice
- 40g Panko
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Eggs • Sesame • Soy • Wheat
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
60 g
Saturated Fat
8 g
Sodium
1560 mg
Total Carb
99 g
Sugars
13 g
Protein
74 g
Fibre
12 g
Preparation
Cook the rice
- Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 26 to 30 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Prepare the pork
- Meanwhile, in a medium bowl, combine the mayo, ½ tbsp water (double for 4 portions) and S&P.
- In a second medium bowl, combine the panko, ½ the spices and S&P.
- Pat the pork dry.
- Working one at a time, coat the pork in the mayo (letting any excess drip off), then in the panko (pressing to adhere).
Cook the pork
- In a large pan, heat a thin layer of oil on medium.
- Add the pork* and cook, 4 to 6 min. per side, until browned and partially cooked.
- Transfer to a lined sheet pan and bake, 10 to 12 min., until cooked through. Reserve the pan.
Mise en place
- Meanwhile, remove the stems from the mushrooms; thinly slice.
- Halve, core and thinly slice the sweet pepper crosswise.
- Remove the bottom ½ inch of the gai lan stems; halve crosswise.
- Thinly slice the scallions crosswise.
Cook the vegetables
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the scallions and sauté, 30 sec. to 1 min., until fragrant.
- Add the mushrooms and sauté, 2 to 3 min., until nicely browned.
- Add the gai lan, sweet pepper, ponzu, remaining spices and 1 tbsp water (double for 4 portions).
- Cook, partially covered, stirring occasionally, 4 to 6 min., until the gai lan is tender; season with S&P.
Plate your dish
- Divide the rice and vegetables between your plates.
- Top the rice with the pork (slice beforehand if desired).
- Serve the wafu sauce on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
