In every culture there is some kind of fried cutlet, served crispy and often in a sandwich. Think of this version as an Asian fusion of Japanese flavors, in a Bahn Mi presentation on a brioche bun in the manner of an Iowa fair pork tenderloin sandwich. Talk about global fusion!
Tattoo Japanese Togarashi Pork Tankatsu Sandwich
- 4 Brioche Hot Dog or Hamburger Buns
- 2oz Melted Butter
- 8 ounces Pork Tenderloin, cut into 4 2 oz. medallions (cut from middle, save scraps for another dish)
- 1 cup seasoned corn starch (seasoned with salt and pepper)
- 2 eggs + ¼ cup of cold water
- 2 cups Panko bread crumbs
- 6 cups oil (for deep fryer). Can also be air-fried very nicely
- 1 cup carrot, finely shredded
- 1 cup cabbage Nappa, or green works fine, finely shredded
- ½ t Rice wine vinegar
- 1 tsp sugar
- 1 tsp salt
- ½ tsp ground black pepper
- 12 thin sliced cucumber
- 1/3 cup Tattoo Togarashi Hot Sauce
- Brush inside of buns with melted butter, set aside.
- Put pork medallions between 2 sheets of plastic wrap, with a mallet, pound slightly to the size of the bun, about ¼ “ thick.
- Mix cornstarch with salt and pepper in a bowl. In a separate bowl whisk water and egg, and in a third bowl pour in panko bread crumbs.
- Dip pork cutlet into cornstarch to coat, shake off excess and put in egg mix, move from egg and toss in panko crumbs until well coated all over.
- Heat oil to 360®.
- In the meantime, mix shredded carrot, cabbage, salt, sugar, pepper and rice vinegar in a bowl and let sit. At this point, slice your cucumbers.
- Fry pork cutlet until nicely brown, about 3 minutes
- Put toast buns in a sauté pan to get the inside brown and buttery.
- On bottom of bun drizzle a little Tattoo Japanese Togarashi Hot Sauce, top with sliced cucumber and cabbage slaw mix. Top with hot fried pork cutlet and drizzle more Tattoo Japanese Togarashi Hot Sauce on top bun and serve. Enjoy!
We’d love to see what you’re combining your hot sauces with, and what you create in your own kitchen! Remember to snap a shot and use the #tattoohotsauce hashtag or tag us @tattoohotsauce to make sure we see your creations.
Credit: Original Recipe by our own Chef Dan