Healthy, tasty, easy peasy.


    • 1/3 cup Kewpie Mayonnaise  
    • 1 ½ tbsp lemon juice
    • 2 ½ cups finely shredded wombok cabbage
    • ¼ cup finely chopped fresh chives
    • Vegetable oil, to shallow-fry
    • 4 Family Chef pork schnitzels
    • 16 thick slices white bread, crusts removed
    • 1/3 cup shredded pickled pink ginger
    • Tonkatsu sauce
    • ¼ cup tomato sauce
    • 1 tablespoon Worcestershire sauce
    • 3 teaspoons soy sauce
    • 3 teaspoons mirin
    • 1 teaspoon caster sugar
    • ½ teaspoon Dijon mustard
    1. Make tonkatsu sauce: Combine the ingredients in a small bowl. Mix well.
    2. Combine the mayonnaise and lemon juice in a medium bowl and season with salt and pepper. Add the cabbage and chives and toss to combine.
    3. Heat the oil in a large frying pan over medium-high heat. Cook the schnitzels for 2-3 minutes each side or until golden and just cooked through. Drain schnitzels on paper towel. Cut schnitzels in half crossways.
    4. Lay half the bread out on work bench. Top the bread with the cabbage mixture. Scatter the pink ginger over the cabbage. Top with the schnitzels and drizzle with the tonkatsu sauce. Sandwich with the remaining bread and cut in half. Serve.

    Tip: Find pickled pink ginger and kewpie mayonnaise n the Asian food aisle of most major supermarkets. To save time, buy pre-made tonkatsu sauce.

    Cooking Time: <30 mins
    Dish Type:
    Occasion: Casual
    Special Diets: None
    Cuisine: Asian
    Kids Friendly: Probably not