- To prepare Katsu sauce, place all ingredients in a large bowl. Mix with a hand blender or stick blender until the mixture smooth.
- To prepare batter, whisk together tempura batter mix, maple syrup, baking powder and egg In a large mixing bowl. Gradually whisk in cold water until mixture is the consistency of pancake batter.
- Cut pork tenderloin against the grain into 2-inch wide slices. Tenderize and flatten each slice into a square shape using a meat mallet. Season with salt and pepper.
- Coat each slice with flour, then dip in batter, then coat with panko. Place on a sheet tray with a layer of extra breadcrumbs.
- Heat vegetable oil in a deep fryer or large pot to 220°F. Working in batches, fry the pork slices for 2 to 3 minutes the morning of service as a first fry.
- Before service heat vegetable oil to 375°F. Working in batches, fry the pork slices until golden brown and cooked through. Serve warm with a side of warm Katsu Sauce and shredded cabbage.
Recipe created in partnership with Chef Shota Nakajima.
