Japanese ‘Yume No Daichi’ Pork Striploin Steak

Our Japanese ‘Yume No Daichi’ Pork Striploin Steak from Hokkaido has a silky smooth texture and a clean taste. The fat has a low melting temperature giving you a melt-in-your-mouth umami experience. Often referred to as Hokkaido Snow Pork, it is known for being odourless, succulent and having a high content of healthy oleic acid (approximately 42%) and over twice as much vitamin B1 as ordinary pork.

Yume no Daichi (夢の大地), which means ‘Land of Dreams’, is a premium brand of Japanese pork from nutrient-rich Hokkaido. Through careful crossbreeding, the ‘Yume no Daichi’ pig is a mix between the Duroc, Large Yorkshire, Landrace and Berkshire varieties. Raised in a pristine, stress-free environment, ‘Yume no Daichi’ pigs are fed a specialized diet of wheat and sweet potatoes, which enhances their flavour. Perfect for Japanese tonkatsu, it is a must-have for pork lovers.

Here is a step-by-step guide to cook the perfect tonkatsu:

Step 1: Prep

• Get ready ½ cup of all-purpose flour, 2 eggs, 1 – 2 cups of panko breadcrumbs, vegetable oil, salt, black pepper, shredded cabbage, lemon wedges and tonkatsu sauce
• Take the Japanese ‘Yume No Daichi’ Pork Striploin Steak out from the refrigerator 30 – 60 minutes before cooking
• Defrost and bring it to room temperature to ensure even cooking
• Pat the pork thoroughly dry with paper towels
• Use a meat mallet to pound the pork to an even thickness (around 1.5 – 2cm)
• Cut a few small slits in the fascia (the tough white line between the meat and fat) to prevent the pork from curling during frying
• Season generously on both sides and the edges with kosher salt and black pepper

Step 2: Bread

• Dredge the Japanese ‘Yume No Daichi’ Pork Striploin Steak in flour, ensuring full coverage, and shake off any excess
• Dip the floured pork into the beaten egg, coating it evenly on all sides
• Press the pork firmly into the panko breadcrumbs, ensuring they adhere well to the entire surface
• Let the breaded pork rest for about 5 – 10 minutes to help the coating stick better

Step 3: Shallow Fry

• Heat ½ – 1 inch of oil in a large skillet or frying pan to 170°C
• Add the Japanese ‘Yume No Daichi’ Pork Striploin Steak carefully to the hot oil
• Fry for about 3 – 4 minutes per side or until the exterior is golden brown

Step 4: Rest

• Remove the Japanese ‘Yume No Daichi’ Pork Striploin Steak and place it on a wire rack (on paper towels)
• Let it drain for 3 – 5 minutes to ensure the internal temperature reaches 55 – 60°C through residual heat while keeping it juicy

Step 5: Serve

• Slice the cooked Japanese ‘Yume No Daichi’ Pork Striploin Steak into 2cm wide thick strips
• Place the pork over a bed of finely shredded raw cabbage (soaked in ice water for extra crunch), a lemon wedge and Japanese tonkatsu sauce
• Or skip the tonkatsu sauce and crown each slice of pork with a small dollop of chilled caviar for the ultimate Surf & Turf pairing

To savour some mouth-watering tonkatsu without the hassle of cooking, visit Torio Japanese Restaurant.