Gordon Ramsay Challenges Richard Blais to Make a Stunning Pork Katsu Bento

The Challenge is out to Next Level Chef's Richard Blais as Gordon is challenging him to make a delicious Next Level Bento Box....and Blais is ready to deliver with a delicious Pork Katsu. Do you approve? Watch Next Level Chef Thursdays at 8/7c PM on @FOXTV Miss an Episode? Watch it on Hulu here: http://hulu.com/series/next-level-chef Richard’s Bento Box Makes 2 servings INGREDIENTS Tonkatsu 2 8-ounce pieces boneless pork loin, about 2-inches thick Kosher salt Freshly ground black pepper 2 large eggs, whisked 1 tablespoon sauce 1 cup all purpose flour 1 cup panko breadcrumbs 1 cup neutral oil, for frying Sauce ¼ cup ketchup 2 tablespoons worcestershire sauce 2 tablespoons soy sauce 2 tablespoons oyster sauce 1 tablespoon light brown sugar Cabbage Salad ½ head green cabbage, shredded 3 radish, sliced 1 cucumber, sliced 1 tablespoon toasted sesame seeds 1 teaspoon granulated sugar ½ teaspoon kosher salt 2 tablespoons rice wine vinegar 2 tablespoons chopped cilantro Assembly Steamed sushi rice Pickled daikon Pickled ginger PROCEDURE 1. Season each piece of pork with salt and black pepper. Place the pork between two pieces of parchment or plastic wrap. Gently pound the pork until it is about ½-inch thick. 2. Dredge the pork in the flour to coat completely then repeat in the egg and finally the panko breadcrumbs. 3. Place the cutlet in the pan and cook until golden brown, about 4 minutes. Flip and continue cooking until cooked through, about 4 more minutes. Remove the pork to a wire rack set over a sheet tray and lightly season with salt. 4. In a small bowl, whisk together the ketchup, worcestershire, soy sauce, oyster sauce and brown sugar. 5. In a medium mixing bowl, combine the cabbage, radish, cucumber, toasted sesame seeds, sugar, salt, rice vinegar and cilantro. 6. Place the pork over a bed of cooked sushi rice and drizzle with the sauce. Serve with the cabbage salad, and pickled daikon and radish. The home of Gordon Ramsay on YouTube. Recipe tutorials, tips, techniques and the best bits from the archives. From full episodes to compilations, we have new uploads every week - subscribe now to stay up to date!