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

Method

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.