Story Transcript
Indian Recipes: 1. Easy pilau rice
Ingredients
300g basmati rice
30g butter or 2 tbsp sunflower oil
1 large onion, chopped
1 cinnamon stick
1 tsp cumin seeds
6 cardamom pods, bashed
4 cloves
2 bay leaves
½ tsp ground coriander
½ tsp ground turmeric
500ml vegetable stock or water
Method
STEP 1 If you have time, tip the rice into a large bowl and soak in cold water for 30 mins. Rinse in cold running water, then drain well, rinse and drain again. Repeat until the water is only slightly cloudy, then leave the rice in a sieve set over the sink to drain completely.
STEP 2 Heat the butter or oil in a lidded pan over a medium heat and gently fry the onion with a large pinch of salt, stirring occasionally for 10 mins until soft and golden. Stir in the whole spices and the bay and cook for 2 mins more. Add the ground coriander and turmeric, and cook for 1 min more. Gently stir in the drained rice to coat it in the onion mixture, then pour over the stock or water and stir well.
STEP 3 Cover the pan with the lid and turn up the heat. Once hot, remove the lid, stir the rice, cover again and reduce the heat to low. Cook for 2 mins, then turn the heat off completely and leave to stand for 10 mins without removing the lid. Uncover, stir well, then cover again and leave to stand for a final 5 mins. Fluff up with a fork before serving.
2. Vegan biryani Ingredients
240g brown basmati rice
1½ tbsp rapeseed oil
1 large onion (220g), finely chopped
1 cinnamon stick
1 red chilli, deseeded and finely chopped (optional)
3 large garlic cloves, finely chopped
20g fresh ginger, peeled and finely chopped
1½ tsp cumin seeds
1 large red pepper, deseeded and roughly chopped
1 large aubergine (320g), cut into cubes
2 tbsp curry powder
400g can chopped tomatoes
2 tsp vegan bouillon powder
320g small cauliflower florets
30g coriander, stems and leaves separated and chopped
40g flame raisins
50g unsalted cashew nuts, toasted
Method
STEP 1 Rinse the rice until the water runs clear, then cook in a pan of fresh cold water following pack instructions for about 20 mins, or until almost tender.
STEP 2 Meanwhile, heat the oil in a large, deep frying pan over a medium heat and stir in the onion, cinnamon stick, chilli, garlic and ginger so they’re coated in the oil. Scatter over the cumin seeds, cover and cook for 5 mins.
STEP 3 Stir well, then add the pepper and aubergine, and cook, stirring for 3-5 mins, until the veg is starting to soften. Stir in the curry powder, then the tomatoes and bouillon. Tip in the cauliflower florets, coriander stems and raisins, then cover and simmer for 10 mins over a medium-low heat.
STEP 4 Drain the rice, then tip it into the veg mixture and gently toss to combine. Cover and cook over a low heat for 8 mins until the rice and cauliflower are tender. Try not to add extra liquid, as you don’t want the end result to be wet. Remove from the heat and leave to stand for 5 mins, then gently toss through the cashews and coriander leaves. Will keep chilled for two days. Leave to cool completely first. Reheat portions in the microwave until piping hot before serving.
3. Paneer chutney pakora
Ingredients For the chutney
100g coriander
100g mint leaves
2 green chillies
1 lime, juiced
For the batter
100g gram (chickpea) flour
½ tsp chilli powder (ensure gluten-free, if necessary)
½ tsp ground turmeric
sunflower oil, for deep-frying
400g paneer
Method
STEP 1 Blend the chutney ingredients with 1 tsp salt and ½ tsp sugar. Add 1-2 tbsp water if necessary – the chutney should be a smooth paste.
STEP 2 In a large bowl, mix the flour, chilli powder and turmeric with ½ tsp salt, and slowly pour in 110ml water. Whisk until you have a smooth consistency, like pancake batter.
STEP 3 Fill a deep pan halfway up with oil and heat to 170C, or until a drop of batter sizzles.
STEP 4 Cut the block of paneer in half horizontally, then cut the halves into fingers, roughly 1cm wide. Spread a paneer finger with some of the chutney, then place another finger on top to make a ‘sandwich’. Repeat until all of the paneer is used. Set aside any leftover chutney.
STEP 5 Carefully dip each ‘sandwich’ into the gram flour batter until covered, then fry in the hot oil for 2-4 mins until deep golden. Serve the pakoras with the leftover chutney.
4. Bombay potatoes
Ingredients
1 thumb-sized piece ginger, grated
2 large garlic cloves
6 large vine tomatoes, halved, deseeded and chopped
800g new potatoes, halved
3 tbsp sunflower oil
1 large onion, thinly sliced
2 green chillies, halved, deseeded and thinly sliced
1 tsp black mustard seeds
2 tsp ground coriander
½ tsp turmeric
1 tsp ground cumin
2 tsp garam masala
small bunch coriander, chopped
Method
STEP 1 Put the ginger, garlic and four tomatoes into a food processor and blitz until smooth. Set aside.
STEP 2 Put the potatoes in a large saucepan. Cover with cold water and bring to a simmer over a medium heat. Cook for 8-10 mins, or until just tender. Drain and leave to steam dry.
STEP 3 Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onions and a large pinch of salt and fry for 15 mins, or until the onions are golden and sticky. Add the chillies, mustard seeds, ground coriander, turmeric, cumin and garam masala to the pan and fry for another 2 mins. Tip in the tomato mixture and bring to a gentle simmer, then carefully stir in the potatoes and remaining tomatoes. Season to taste. Gently simmer the Bombay potatoes for a few mins until everything is warmed through, then serve topped with the coriander.
5. Chicken tikka
Ingredients
3 large chicken breasts, cut into chunks
75g Greek yogurt
2 tbsp ginger and garlic paste
1 tbsp madras curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp smoked paprika
2 tsp mild chilli powder
1 tbsp lemon juice
Method
STEP 1 Tip all of the ingredients into a large bowl with a big pinch of salt and pepper and mix well. Cover and chill for at least a few hours, but preferably overnight.
STEP 2 Heat the grill or a barbecue to high. Thread the chicken pieces onto four metal skewers, packing the pieces in so they're all touching. Put onto a baking tray under the grill, or onto the grills of the barbecue and cook for 4-5 mins, until charred, then flip and repeat.
Italian Recipes 1. Focaccia
Ingredients
500g strong bread flour, plus extra for dusting
7g dried fast action yeast
2 tsp fine sea salt
5 tbsp olive oil, plus extra for the tin and to serve
1 tsp flaky sea salt
¼ small bunch of rosemary, sprigs picked
Method
STEP 1 Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.
STEP 2 Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
STEP 3 Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
STEP 4 Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
STEP 5 Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.
2. Alfredo sauce
Ingredients
25g butter
2 garlic cloves, crushed or finely grated
25g double cream
1 tsp Italian dried herbs
100g parmesan, grated
½ small bunch parsley, finely chopped
400g pasta, cooked
Method
STEP 1 Melt the butter in a pan over a medium-low heat and fry the garlic for 1 min until softened but not browned. Stir in the cream and mixed herbs, and bring the cream to a gentle simmer, lowering the temperature if necessary. Add the parmesan, stirring continuously until it has melted. Sprinkle over the parsley (you can reserve a little to garnish, if you like). Fold into the cooked pasta and serve.
3. Ricciarelli biscuits
Ingredients
2 egg whites (use the yolks in another recipe, such as fried rice)
½ tsp almond extract
1 lemon, zested
200g icing sugar, plus extra for dusting
260g ground almonds
Method
STEP 1 Whisk the egg whites to stiff peaks in a clean bowl, then whisk in the almond extract and lemon zest.
STEP 2 In a separate bowl, sift together the icing sugar, ground almonds and a pinch of salt. Gently fold this into the whisked egg whites until it all comes together into a dough. Cover and chill for at least 4 hrs, or ideally overnight.
STEP 3 Heat the oven to 190C/170C fan/ gas 5. Turn the dough out onto a work surface generously dusted with icing sugar. Roll into a long, fat sausage (about 40cm long) and cut 2cm-thick slices down the length (you should get about 20). Shape each slice into an oval and pat down the tops a little – the biscuits should be about 4-5cm wide and 5-6cm long. Arrange on a baking tray lined with baking parchment and dust with more icing sugar.
STEP 4 Bake for 20-23 mins until the biscuits are just turning brown. They will be soft, but will firm up as they cool. Leave to cool completely on the tray. Will keep in an airtight container for up to three days.
4. Pizza Margherita Ingredients For the base
300g strong bread flour
1 tsp instant yeast (from a sachet or a tub)
1 tsp salt
1 tbsp olive oil, plus extra for drizzling
For the tomato sauce
100ml passata
handful fresh basil or 1 tsp dried
1 garlic clove, crushed
For the topping
125g ball mozzarella, sliced
handful grated or shaved parmesan (or vegetarian alternative)
handful of cherry tomatoes, halved
To finish
handful of basil leaves (optional)
Method
STEP 1 Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
STEP 2 Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
STEP 3 Roll out the dough: if you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
STEP 4 Top and bake: heat the oven to 240C/220C fan/gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.
5. Italian meatloaf
Ingredients
50g fresh white breadcrumbs
4 tbsp finely grated parmesan
500g pack lean minced beef
1 onion, finely chopped
100g pancetta, chopped
1 garlic clove, chopped
1 egg, beaten
1 tsp tomato purée
Method
STEP 1 Heat oven to 190C/170C fan/gas 5. Line the long sides and base of a 2lb loaf tin with double thickness baking parchment. Mix 2 tbsp each of the breadcrumbs and Parmesan in a small bowl and set aside. Tip all the remaining ingredients into a large bowl with a good shake of salt and pepper and mix well – hands are the best for this job.
STEP 2 Press the mixture into the loaf tin and sprinkle with the reserved crumb mix. Bake for 40-45 mins until the top is golden and crunchy. If the top does not colour in the oven, pop the tin under the grill and brown the top for 5 mins. Cool in the tin for 5 mins, then lift out using the parchment and put on a board. Slice and serve with potatoes and green beans.
Chinese Recipes 1. Mushroom mapo tofu
Ingredients
400g fresh firm tofu block
2 tbsp rapeseed oil
2 garlic cloves, finely chopped
2.5cm piece ginger, peeled and finely grated
1 red chilli, deseeded and finely chopped
150g fresh shitake mushrooms, sliced to 1cm strips
1 tsp dry toasted whole Sichuan pepper
1 tbsp chilli bean paste
2 tbsp dark soy sauce
2 tbsp Shaoxing rice wine or dry sherry
For the sauce
250ml cold vegetable stock or mushroom stock
2 tbsp Chinkiang black rice vinegar
2 tbsp tamari or low-sodium light soy sauce
1 heaped tbsp cornflour
To serve
large pinch of toasted ground Sichuan pepper, to garnish
3 spring onions, trimmed and sliced
Method
STEP 1 Drain the tofu and press gently with kitchen paper to remove any excess moisture. Alternatively, you could place the tofu on a clean tea towel, place a clean medium chopping board over the top and leave for 10 mins to press out any excess moisture. Slice into 1.5 x 1.5cm sized chunks.
STEP 2 Mix all of the sauce ingredients together in a jug.
STEP 3 Heat a wok over a high heat and drizzle in the rapeseed oil. Add the garlic, ginger and chillies and stir for a few seconds. Tip in the mushrooms and stir-fry for a few seconds, then add the Sichuan pepper and the tofu, gently stirring. Add the chilli bean paste and dark soy sauce, followed by the Shaoxing rice wine or sherry. Pour in the sauce ingredients, stir everything to combine, and bring to the bubble, cooking for 1 min.
STEP 4 Transfer to a serving plate and sprinkle over the ground toasted Sichuan pepper and spring onions to serve.
2. Sweet & sour chicken Ingredients
sunflower or vegetable oil, for frying
100ml soda water, chilled
140g self-raising flour
25g cornflour
4 skinless, boneless chicken breasts, cut into chunks
spring onions, finely shredded, to serve
For the sauce
1 red pepper, deseeded and chopped into chunks
3 red chillies, 1 cut into chunks, 2 halved and deseeded
425g can pineapple chunks, drained and juice reserved
4 star anise
50g tamarind paste
100g caster sugar
100ml rice wine vinegar or Chinese vinegar
Method
STEP 1 For the sauce, put the red pepper, chunks of chilli and pineapple juice in a pan and bring to the boil. Cover and cook for 10 mins, then purée in a food processor. Return to the pan with the pineapple chunks, chilli halves, star anise, tamarind, sugar and vinegar. Gently simmer for 20-30 mins until reduced and sticky. Keep warm, or reheat to serve.
STEP 2 Fill a large pan 1cm deep with oil and heat until shimmering. Whisk the soda water and 100ml cold water into the self-raising flour with a little salt. Tip the cornflour onto a plate, line a tray with kitchen paper and turn on the oven to low.
STEP 3 Stir the batter well. Dust the chicken with cornflour, then dip into the batter. One at a time, lower into the hot oil (about 5-6 every batch). Turn up the heat to keep the chicken frying, if needed, and cook for 5-6 mins, turning once. When cooked, drain on the tray, and keep warm in the oven. Repeat with the remaining chicken. Stack onto a plate with the warm sauce on the side, and scatter with shredded spring onions.
3. Singapore noodles with prawns
Ingredients
2 nests thin vermicelli rice noodles
1 tbsp light soy sauce
1 tbsp oyster sauce
2 tsp mild curry powder
1 tbsp sesame oil
1 garlic clove, chopped
1 red chilli, thinly sliced (deseeded if you don't like it too hot)
thumb-sized piece ginger, grated
1 medium onion, sliced
1 red pepper or yellow pepper, cut into thin batons
4 spring onions, cut in half lengthways then into batons
8 raw king prawns
1 large egg, beaten
coriander leaves, to serve
Method
STEP 1 Soak the rice noodles in warm water for 5 mins until softened but still al dente. Drain and set aside.
STEP 2 In a small bowl, mix together the soy and oyster sauce.
STEP 3 In a large wok, add half the oil and fry the garlic, chilli and ginger until golden, about 2 mins. Add the remaining oil, onion, pepper, spring onions, prawns, curry powder and noodles and stir-fry for a few mins. Push everything to one side, add the egg and scramble. Add the soy sauce mixture, toss again for a few more mins, then remove from the heat. Sprinkle over the coriander leaves before serving.
4. Wuxi ribs Ingredients
650g pork spare ribs cut into 3-4cm lengths (you can also use baby back ribs), washed, rinsed and patted dry
a pinch of ground white pepper
4 large garlic cloves, finely minced
2 tbsp yellow bean paste or red miso paste
1 tbsp shaoxing rice wine or dry sherry
1 tbsp dark soy sauce
groundnut oil for deep-frying
micro chives or chives to serve
For the sweet and sour sauce
3 tbsp light soy sauce
1 tbsp shaoxing rice wine or dry sherry
2 tbsp chinkiang black rice vinegar
2 tbsp soft brown sugar
1 tbsp runny honey
Method
STEP 1 Put the ribs in a large bowl, season with sea salt and the ground white pepper. Add the garlic, yellow bean paste, shaoxing rice wine and dark soy sauce to create a paste. Mix together well to combine, using your hands to work the marinade into the pork. Put it in the fridge, covered, for 20 mins to let the ribs marinate.
STEP 2 Heat a wok or heavy-based saucepan over high heat and fill just less than half-full with the groundnut oil. Heat to 180C or until a cube of bread dropped in turns golden brown in 30 secs. Drain the ribs of the marinade. Using a spider or slotted spoon, carefully lower the ribs and shallow fry for 7-8 mins or until browned. Gently turn them to ensure even cooking. Once cooked, remove them and drain on kitchen paper. Do this in batches until all the ribs are cooked.
STEP 3 In a small jug, combine all the ingredients for the sweet and sour sauce, mixing well with a fork or whisk and set aside.
STEP 4 Put the wok or a large frying pan over a high heat. Add the ribs and pour in the sauce, cooking on medium heat for 5-6 mins or until the sauce has reduced to a sticky consistency. Garnish with the micro chives and serve immediately, accompanied with some stir-fried greens and jasmine rice, if you like.
5. Easy egg-fried rice
Ingredients
250g long grain rice
3 tbsp vegetable oil
1 onion, finely chopped
4 eggs, beaten
2 spring onions, sliced, to serve
Method
STEP 1 Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside.
STEP 2 Heat 2 tbsp of the oil in a large wok over a high heat, then add the onion and fry until lightly browned, around 5 mins. Add the rice, stir and toast for about 3 mins, then move to the side of the pan.
STEP 3 Add the remaining oil, then tip in the egg mixture. Leave to cook a little, then mix in with the rice – stir vigorously to coat the grains or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through. Tip into a serving bowl and scatter over the spring onion to serve. You can also add sesame oil, ground white pepper and a splash of soy sauce to season.
Japanese Recipes 1. Okonomiyaki Ingredients
1 egg
60g plain flour
1 tsp vegetable bouillon powder
200g green cabbage, finely shredded
1 tbsp vegetable oil
100g cooked pork belly, thinly sliced into bite-sized pieces
For the sauce
1½ tbsp Worcestershire sauce
1½ tbsp ketchup
½ tbsp caster sugar
For the toppings
2-4 tbsp mayonnaise
1 green nori (seaweed) sheet, shredded
3 spring onions, finely sliced
katsuobushi (bonito flakes), to serve (optional)
Method
STEP 1 Crack the egg into a large bowl and tip in the flour, bouillon powder and 100ml water. Mix well. Stir in the shredded cabbage and season well.
STEP 2 Heat the oil in a small, deep frying pan or skillet (ours was around 19cm) over a medium heat and fry the pork belly slices for 4-5 mins until golden and the fat has rendered. Pour the cabbage mixture over, stir everything together and fry for 5 mins until dark brown underneath and semi-cooked. Flip and cook for 5 mins more.
STEP 3 Meanwhile, make the sauce by whisking all the ingredients. Season lightly.
STEP 4 When the okonomiyaki is cooked, transfer to a serving plate and top with the sauce, mayo, green nori, spring onions and katsuobushi, if using.
2. Japanese-style bento box Ingredients
100g fresh edamame in the pods (or frozen soya beans)
handful of a favourite fruit, such as fresh pineapple, blueberries or strawberries
For the sushi
100g sushi rice
1 tbsp rice vinegar
½ tsp golden caster sugar
1 sheet nori
1 smoked mackerel fillet, about 75g, flaked
1 tbsp light mayonnaise
2 spring onions, chopped
pea-sized blob wasabi (optional)
¼ red pepper, thinly sliced lengthways, about 6 slices
Method
STEP 1 Bring a pan of water to the boil and cook the edamame for 3-4 mins (or 1-2 mins if using frozen soya beans) until tender. Drain, sprinkle with salt and set aside.
STEP 2 Rinse the rice well in cold water until the water runs clear. Put the rice in a heavy-based pan with a tight-fitting lid and cover with 200ml water. Bring just to the boil, then put on the lid, turn the heat to its lowest point and cook for 15-20 mins, until the liquid is absorbed. Remove from the heat and leave with the lid on for another 10 mins.
STEP 3 Spoon the cooked rice into a wide bowl and leave to cool a little. Stir together the rice vinegar, sugar and a small pinch of salt, until the sugar and salt dissolve. Mix this into the cooled rice. Lay the nori sheet on a sushi rolling mat or sheet of cling film. With damp hands, spread the rice over two-thirds of the nori sheet.
STEP 4 Mix the smoked mackerel, mayonnaise and spring onions, season well with black pepper. Spread a line of wasabi down the middle of the rice, if using, and layer on the red pepper pieces, then the fish mixture. Roll the sushi up, starting from the end covered with rice. Dampen the uncovered end to help it stick. Slice into about 6 x 3cm thick pieces.
STEP 5 Pop the sushi rolls into a bento box or lunchbox, adding the edamame and fruit to the other compartments.
3. Miso soup
Ingredients
5g dried wakame seaweed
1l dashi (shop bought or see tip)
200g fresh silken tofu, or firm if you prefer, cut into 1cm cubes
2 tbsp white miso paste
3 tbsp red miso paste
spring onion, finely chopped, to serve
Method
STEP 1 Put the wakame in a small bowl and cover with cold water, then leave it for 5 mins until the leaves have fully expanded.
STEP 2 Make the dashi (see tip below) or heat until it reaches a rolling boil. Add the tofu and cook for 1 min before adding the seaweed.
STEP 3 Reduce the heat. Put both types of miso in a ladle or strainer and dip it into the pot. Slowly loosen up the miso with a spoon inside the ladle or strainer; the paste will slowly melt into the dashi. Once all the miso is dissolved into the soup, turn off the heat immediately. Sprinkle with chopped spring onions to add colour and fragrance.
4. Veggie yaki udon
Ingredients
1½ tbsp sesame oil
1 red onion, cut into thin wedges
160g mangetout
70g baby corn, halved
2 baby pak choi, quartered
3 spring onions, sliced
1 large garlic clove, crushed
½ tbsp mild curry powder, or use 1 tsp garam masala
4 tsp low-salt soy sauce
300g ready-to-cook udon noodles
1 tbsp pickled sushi ginger, chopped, plus 2 tbsp of the brine, optional
Method
STEP 1 Heat the oil in a non-stick frying pan or wok over a high heat. Add the onion and fry for 5 mins. Stir in the mangetout, corn, pak choi and spring onions and cook for 5 mins more. Add the garlic, curry powder and soy sauce, and cook for another minute.
STEP 2 Add the udon noodles along with the ginger (if using) and reserved brine, and stir in 2-3 tbsp hot water until the noodles are heated through. Divide between bowls and serve.
5. Tonkatsu pork
Ingredients
4 thick boneless pork loin chops
100g plain flour
2 eggs, beaten
100g panko breadcrumbs
vegetable oil, for shallow frying
For the sauce
2 tbsp ketchup
2 tbsp Worcestershire sauce
1 tbsp oyster sauce
2 tsp caster sugar
Method
STEP 1 Remove the large piece of fat on the edge of each pork loin, then bash each of the loins between two pieces of baking parchment until around 1cm in thickness – you can do this using a meat tenderiser or a rolling pin. Once bashed, use your hands to reshape the meat to its original shape and thickness – this step will ensure the meat is as succulent as possible.
STEP 2 Put the flour, eggs and panko breadcrumbs into three separate wide-rimmed bowls. Season the meat, then dip first in the flour, followed by the eggs, then the breadcrumbs.
STEP 3 In a large frying or sauté pan, add enough oil to come 2cm up the side of the pan. Heat the oil to 180C – if you don’t have a thermometer, drop a bit of panko into the oil and if it sinks a little then starts to fry, the oil is ready. Add two pork chops and cook for 1 min 30 secs on each side, then remove and leave to rest on a wire rack for 5 mins. Repeat with the remaining pork chops.
STEP 4 While the pork is resting, make the sauce by whisking the ingredients together, adding a splash of water if it’s particularly thick. Slice the tonkatsu and serve drizzled with the sauce.