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This spectacular recipes comes to us from Sake Restaurant & Bar
In a kitchen aid mixer, use the paddle and beat 2kg of pork belly off-cuts at room temperature for 1 minute (until they fall apart and become like a farce).
Take the mix from the bowl and place out on plastic wrap like sushi rice and place the negi sticks in the centre.
Roll up and keep tight in plastic wrap and place in the freezer until they firm up.
Cut pieces and flour, batter and crumb.
Return to freezer – wrap and date.
Place 3mL of karashi sumiso in the centre of each lettuce leaf.
Place a deep fried tonkatsu on top of the miso, top with bulldog sauce and a small squeeze of mayonnaise.
Top with a little shaved red cabbage.
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