Tonkatsu Onigirazu -Japanese Fried Pork Cutlet rice sandwich

Tonkatsu is a panko breaded deep fried pork cutlet. Onigirazu is a type of rice ball (onigiri) that is formed like a sandwich. It consists of rice with various fillings and wrapped in a seaweed sheet. There are many versions of onigirazu that you can make. We decided to go for the classic Tonkatsu Onigirazu. The pork cutlet is traditionally deep fried but for a healthier version, we air fried it using our Ninja Max XL.

Ingredients

Makes 4 sandwiches

• 2 Pork Loin (best if 1/2 inch thick)

• 1/2 cup Panko bread crumbs

• 1/4 cup AP Flour

• 1 Egg, whisked

• 1 cup Chinese Cabbage, shredded

• 2 cups cooked Sushi rice

• Tonkatsu sauce

• 4 sheets Nori (roasted seaweed)

• Pinch of sea salt & pepper

• Avocado oil spray

• Cling wrap

Instructions

1. Make slits on both sides of the pork to prevent it from curling when frying. Hit the pork many times with the spine of your knife to tenderize it. Season both sides of the pork with salt & pepper. Let it sit in the fridge for at least 30 mins.

2. Bread the Pork: Dip the pork into the flour, then the eggs, then dredge it into the panko. Press the breading into it until fully coated. Place coated pork on a plate and let it sit for 5 minutes. Cut pork cutlet in 1/2 (this creates 4 smaller pieces to make 4 sandwiches).

3. Air Fry the Pork: Preheat Air Fryer to 350F for 3 minutes. Spray avocado oil on air fryer basket and coated pork loin. Air fry at 350F for 8 minutes, flip half way through. When done, turn temperature up to 400F for 3 minutes to make it more crispy and golden brown.

4. Assemble the Onigirazu:

   1. Place cling wrap flat on a cutting board then 1 sheet of nori (rough side up) on top in a diamond shape.

   2. Spread a thin layer of rice (about 1/2 cup) in the center of the nori sheet. Try to make it square shape or the same size as your pork cutlet.

   3. Place shredded cabbage on top of the rice then drizzle some Tonkatsu sauce.

   4. Place pork cutlet on top and drizzle more Tonkatsu sauce.

   5. Spread another thin layer of rice on top of the pork.

    5. Wrap the Onigirazu: Take opposite corners of the nori and fold it on top of each                 other tightly. Wrap the onigirazu with the cling wrap. Set aside for 3-5 mins.

6. Wet knife before cutting the onigirazu in half. Enjoy!

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