Serves: 2
Prep time: 15 minutes
Marinating time: 2 hours
Cooking time: 15 minutes
| Pork scotch fillet steaks | 2 |
| Birch & Waite Roasted Sesame Dressing | 1 bottle |
| Panko breadcrumbs | 1 cup |
| Vegetable oil for shallow frying | 3/4 cup |
| Udon noodles | 200 g |
| Dashi paste | 4 tbsp |
| Soy sauce | 2 tbsp |
| Mirin | 1 tbsp |
| Shallots | 2 |
| Bonito flakes (optional) | 2 tbsp |
Method
- 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.
- 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.
- 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.
- Add the udon noodles and cook for 4-5 minutes or until the noodles are tender.
- Remove from heat and set aside until ready to serve.
- To prepare the tonkatsu, place the breadcrumbs on a plate. Remove the pork fillets from the dressing and coat in the panko crumbs.
- 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.
- Once cooked, transfer to a piece of absorbent paper and cut the tonkatsu into strips.
- 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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