Japanese katsu jaffle

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Ingredients

For the golden sesame dressing:
100 g sesame seeds, toasted
3 T rice vinegar
2 T fish sauce
1/4 cup soya sauce
3 garlic cloves, minced
1x 5 cm piece ginger, minced
1 red chilli
For the katsu pork:
1 pork fillet, sliced into 4 medallions
3 T flour
2 free-range eggs, beaten
200 g panko crumbs
3 T canola oil
3 T salted butter
Ingredients aren't specified.
4 T salted butter, melted
8 slices Woolworths thick-sliced white bread
1/2 cup mayonnaise
1⁄2 head cabbage, shredded

Cooking Instructions

1. Preheat the oven to 180°C. To make the dressing, place all the ingredients into a blender and blitz until combined but not completely smooth.
2. To make the katsu pork, tenderise each pork medallion until even in thickness using a meat mallet, then dip each piece into the flour, egg and panko crumbs.
3. Heat the canola oil and butter in a large pan, then fry the pork until golden brown on both sides. Finish off in the oven.
4. Brush both sides of a jaffle iron liberally with butter. Top 4 slices of bread with 1 T sesame dressing, 1 T mayonnaise, a piece of pork and a handful of cabbage. Top with the remaining slices of bread, then place in the jaffle iron until golden.

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