Pork Tonkatsu and Udon Noodle Soup

Serves: 2
Prep time: 15 minutes
Marinating time: 2 hours
Cooking time: 15 minutes

Pork scotch fillet steaks2
Birch & Waite Roasted Sesame Dressing1 bottle
Panko breadcrumbs1 cup
Vegetable oil for shallow frying3/4 cup
Udon noodles200 g
Dashi paste4 tbsp
Soy sauce2 tbsp
Mirin1 tbsp
Bonito flakes (optional)2 tbsp


  1. Place the pork fillets between two sheets of cling film, Use a meat tenderiser to pound each side until the steaks are 1 cm thick.
  2. To marinate the pork, place the fillets in a bowl with 3/4 cups of the Birch & Waite Roasted Sesame Dressing. Cover and refrigerate for at least 2 hours.
  3. While the pork is marinating, combine 4 cups water, dashi paste, soy sauce and mirin in a saucepan. Bring to the boil then reduce heat to low.
  4. Add the udon noodles and cook for 4-5 minutes or until the noodles are tender.
  5. Remove from heat and set aside until ready to serve.
  6. To prepare the tonkatsu, place the breadcrumbs on a plate. Remove the pork fillets from the dressing and coat in the panko crumbs.
  7. Heat oil in a large frying pan over medium heat. Cook the tonkatsu for 3-4 minutes on each side or until golden brown and cooked through.
  8. Once cooked, transfer to a piece of absorbent paper and cut the tonkatsu into strips.
  9. Serve the udon noodle soup with pork tonkastu, a drizzle of the Birch & Waite Roasted Sesame Dressing, shallots and bonito flakes.

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