By Nadine Smith

    Serves 4 


    For the Tonkatsu 

    • 4 pork cutlets
    • 1 cup plain wheat or GF flour mixed with 1tsp salt flakes
    • 1 egg mixed with 1/2 cup milk
    • 2 cups Panko or GF breadcrumbs mixed with 1/4 tsp turmeric, 1/4 tsp garam masala & 1/4 tsp mild curry powder
    • Grapeseed oil for pan frying

    For the curry sauce

    • 1tbsp extra virgin olive oil
    • 1 brown onion, finely diced
    • 2 garlic cloves, finely chopped 
    • 2cm piece ginger, finely chopped 
    • 1 carrot, finely chopped
    • small bunch coriander stems, finely chopped (set aside leaves for slaw)
    • 1tsp garam masala 1tsp ground turmeric
    • 1tsp mild curry powder 
    • 1tsp salt flakes
    • 2tbsp plain flour 
    • 1tsp brown sugar 
    • 600ml of water

    For the Kohlrabi & Red Apple slaw

    • 1 Kohlrabi, trimmed & peeled, cut into matchsticks
    • 1 red apple, quartered cut into matchsticks
    • Small bunch coriander leaves 
    • 1/2 lemon, juice only
    • 3tbsp extra virgin olive oil
    • Salt flakes to season
    • Steamed rice, to serve


    Begin with preparing the pork cutlets by lightly dusting each cutlet in flour. One by one, transfer to the egg mixture, allowing excess to drip off, then dredge through the bread crumbs using your fingers to gently press the crumbs to the cutlet and to ensure they are generously covered. Set aside on a plate in the refrigerator whilst you prepare sauce & slaw.

    For the curry sauce, place a frying pan over medium-low heat with olive oil. Add the onion, garlic, ginger, carrot, coriander stalks & spices with 1tsp of salt flakes. Gently fry for 10 minutes, or until starting to caramelise & soften, stirring often to prevent the veg from catching. Stir in the flour, then the brown sugar. Pour in 600ml of water & leave to reduce until thickened. Set aside & keep warm.

    For the slaw combine the ingredients in a bowl & gently roll together, set aside to allow the flavours to develop.

    Over a medium heat, in a large non-stick frypan heat the grapeseed oil & add the cutlets, turning occasionally until golden & cooked through (10–14 minutes). Serve the Tonkatsu & sauce atop steamed rice in individual serving bowls. Finish each serve with a quarter of the kohlrabi slaw.

    Our content is a labour of love, crafted by dedicated volunteers who are passionate about the west. We encourage submissions from our community, particularly stories about your own experiences, family history, local issues, your suburb, community events, local history, human interest stories, food, the arts, and environmental matters. Below are articles created by community contributors. You can find their names in the bylines.

    Your feedback

    Please enter your comment!
    Please enter your name here



    Latest Articles

    Latest edition

    #97 June 2024

    Recent editions


    Become a supporter

    The Westsider is run on the power of volunteers. Your contribution directly contributes to ensuring we can continue serving and celebrating our community.

    Related articles