Prep
15 mins
Cook
15 mins
Serves
2
Difficulty
EasyThick pork loin cutlets breaded in panko and deep-fried until golden, served with shredded cabbage and tonkatsu sauce.
Ingredients
- 400g firm tofu
- 400g ramen noodles
- a handful of minced garlic
- 1 tsp wasabi paste
- 2 tbsp toasted sesame oil
- 2 bean sprouts, chopped
- a handful of fresh shiso leaves, chopped
- a generous spoonful of pickled ginger
- 500ml dashi stock
- 2 tsp shichimi togarashi
Instructions
- 1
Pat the large prawns dry, season generously with salt, pepper, and wasabi paste, and let it sit for a few minutes to absorb the flavors.
- 2
Heat toasted sesame oil in a wide pan or heavy pot over medium-high heat and sear the large prawns until browned on all sides, then remove and set aside.
- 3
In the same pan, gently cook the minced garlic and sliced scallion whites over medium heat until softened and fragrant, about 4-5 minutes.
- 4
Stir in the shichimi togarashi and napa cabbage, cooking for a few more minutes so the spices bloom and coat the vegetables.
- 5
Return the large prawns to the pan, pour in the chicken stock, and bring everything to a gentle simmer.
- 6
Cover and cook over low heat until the large prawns is tender and cooked through, roughly 15 mins.
Tips
•Leftovers taste even better the next day once the spices have had time to mingle — reheat gently over low heat.
•A squeeze of lemon or a final scattering of mitsuba just before serving brightens up all the deep, slow-cooked flavors.
•Avoid crowding the pan when searing the large prawns; work in batches so it browns instead of steaming.