Pork Katsu, Japanese Tofu Rice Bowl & Curry Sauce for Dinner

• Meanwhile, using a vegetable peeler, peel carrot into ribbons. Thinly slice cucumber into half moons.
• Cut Japanese tofu into 2cm chunks.
• In a shallow bowl, combine the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs.
• Dip pork into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate.

• When rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook tofu, tossing until browned, 3-4 minutes. Transfer to a plate and cover to keep warm.
• Return frying pan to medium-high heat with enough olive oil to coat the base.
• Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

TIP: Ensure the oil is hot before cooking the pork schnitzels for best results!

• Wash out frying pan and return to medium high heat. Cook Japanese curry paste and the water (for the sauce), stirring to combine, until slightly reduced, 2-3 minutes.
• Add the butter and stir until melted and combined, 1 minute.
• While the sauce is cooking, in a large bowl combine Japanese dressing, half the shredded cabbage mix, carrot and cucumber. Season to taste.

• Slice pork and reserve a portion for lunch.
• Place rice and slaw in a bowl. Top with pork katsu, Japanese tofu and drizzle over curry sauce to serve. Enjoy!