Takuya Inamine

For the sauces:

• 300 g of tonkatsu sauce
• 100 g of ketchup
• 100 g of onion
• 100 g of apple
• 100 g of soya
• 100 g of mirin
• 100 g of Worcestershire sauce

For the meat:

• 480 g (120 g/person) of rolled pork loin.
• 8 fresh shiso leaves
• 10 g of sliced truffle
• 1 tablespoon of salt
• 1 tablespoon of pepper
• 3 eggs
• 200 g of panko
• 10 g of Japanese mustard (karashi)
• 50 g of wheat
• 1 l of sunflower oil
• 200 g of lard

For the bread:

• 8 thick slices of brioche bread
• 100 g of butter

For the sauce:

1. Grate the onion and apple and add to the other liquids in the recipe (tonkatsu, mirin, soya, Worcestershire, ketchup)
2. Once all the ingredients have been mixed, bring to a boil for 20 minutes over a low heat. Cool and set aside.

For the tonkatsu:

1. Clean the pork loin and roll in transparent film into a cylindrical shape. Freeze for 24 h.
2. Remove the pork roll from the freezer and allow it to reach room temperature until it can be cut into very thin slices with a knife.
3. Once the pork is cut, create a mille-feuille by interspersing the layers with shiso, mustard, sliced truffle, salt and pepper. Create 6 layers to make the katsu sando.
4. Prepare the beaten egg, the wheat flour and the panko in different trays.
5. Coat the fillet first with wheat flour, then the beaten egg and finally the panko.
6. Heat the sunflower oil and lard until it reaches 170 – 180º. Fry the tonkatsu for about two and a half minutes.
7. Remove the fillet from the fryer and drain on paper.

Assembly:

Cut the brioche bread into rectangles and fry in the pan with a knob of butter until you get a toasted colour.

Dip the tonkatsu in the sauce and place it between the two slices.

Place the Japanese sandwich on a board so that it looks visually perfect.

The bread must be crispy and the meat pink and juicy.

• 4 people
• Time: 45 minutes
• Difficulty: medium

Restaurant ‘Honoo’ (Valencia)