This spectacular recipes comes to us from Sake Restaurant & Bar


  • To Make the Tonkatsu Cups:

  • 2kg steamed pork belly off-cuts from skewers

  • 10 pieces negi (whole spring onion)

  • 500g panko crumbs

  • 100g tempura flour

  • 100mL tempura batter

  • For Service:

  • 10mL karashi sumiso

  • 10mL bulldog sauce

  • 4 pieces butter lettuce leaves

  • 5g super-fine shredded red cabbage


  • 1.

    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).

  • 2.

    Take the mix from the bowl and place out on plastic wrap like sushi rice and place the negi sticks in the centre.

  • 3.

    Roll up and keep tight in plastic wrap and place in the freezer until they firm up.

  • 4.

    Cut pieces and flour, batter and crumb.

  • 5.

    Return to freezer – wrap and date.

  • Plating ::

  • 1.

    Place 3mL of karashi sumiso in the centre of each lettuce leaf.

  • 2.

    Place a deep fried tonkatsu on top of the miso, top with bulldog sauce and a small squeeze of mayonnaise.

  • 3.

    Top with a little shaved red cabbage.


A sumptuous, social and indulgent foodie’s day out, Taste of Sydney provides an unbeatable opportunity to explore breathtaking cuisine and discover new delicacies at the ultimate alfresco dining experience. Check out for more information.

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