Tonkatsu with coleslaw, wasabi and dill dressing, potato wedges

Baked potatoes

• 500 g potatoes cut in wedges
• 1 tbsp honey
• 20 g oil
• ½ tsp garlic powder
• 2 - 3 pinches brown sugar
• ½ tsp salt
• 2 - 3 pinches ground white pepper

Coleslaw

• 300 g white cabbage cut in pieces (5-6 cm)
• 30 g soy sauce
• 30 g rice vinegar
• 1 tsp sesame seeds
• ¼ tsp salt
• ¼ tsp sugar

Tonkatus and dressing

• 3 sprigs fresh dill leaves only
• 1 - 2 tsp wasabi paste
• 25 g rice vinegar
• 50 g yoghurt
• 50 g mayonnaise
• 2 - 3 pinches sugar
• 2 - 3 pinches salt plus ½ tsp and extra for seasoning
• 1 egg
• 60 g mineral water, sparkling
• 30 g cornflour (starch)
• ¼ tsp ground white pepper
• 3 - 4 tbsp plain flour
• 4 pork chops, boneless (approx. 120 g each)
• 100 g panko breadcrumbs
• oil for frying