Shredded carrot is available from major supermarkets, or grate 1 large carrot.
250g packet microwaveable brown rice and quinoa
8 x 100g pork leg steaks
1⁄4 cup Kewpie mayonnaise
1 tblsp tonkatsu sauce
1 1⁄2 cups panko breadcrumbs
Vegetable oil, for shallow frying
1 cup shredded carrot
60g mixed salad leaves
Extra tonkatsu sauce and Kewpie mayonnaise, to serve
Heat rice and quinoa blend according to packet directions. Transfer to a large bowl. Cool slightly.
2 Meanwhile, place pork on a clean board. Using a meat mallet, gently pound to about 1cm thick.
3 Stir mayonnaise into tonkatsu sauce in a bowl. Place breadcrumbs in a shallow dish. One at a time, dip pork into mayonnaise mixture, then coat in breadcrumbs.
4 Heat enough oil in a large, deep, non-stick frying pan over a medium to high heat to shallow fry. Add pork in two batches. Cook for about 3 minutes on each side, or until golden brown and cooked through. Drain on absorbent kitchen paper.
5 Add carrot and leaves to rice. Toss to combine.
6 Serve pork with salad and extra sauce and mayonnaise.