Tonkatsu (Japanese Pork Cutlets)
Serves 1
Directions
- 1Finely shred cabbage using a mandoline or by hand.
- 2Place shredded cabbage into a bowl and add water and a little bit of ice to plump it up.
- 3Season a pork loin chop with salt and pepper and let it dry brine in the fridge overnight.
- 4Pound the pork chop thin with the back of a heavy cleaver to tenderize it and improve breading adhesion.
- 5Wash hands after handling pork.
- 6Prepare a station with flour, beaten egg (with a touch of soy sauce), and panko breadcrumbs.
- 7Ensure the cutlet is dry, then dredge it in flour, shaking off any excess.
- 8Dip the floured cutlet into the beaten egg mixture, ensuring an even, thin coating.
- 9Transfer the egg-coated cutlet directly into the panko breadcrumbs, pressing down to build a thick, even coating.
- 10Heat oil (peanut oil and shortening) in a wok to about 350-360°F (175-182°C).
- 11Gently lay the breaded cutlet into the hot oil, lowering it away from you.
- 12Keep the katsu moving constantly in the oil for an even fry.
- 13Prepare the katsu sauce by mixing a couple of tablespoons of ketchup, about a tablespoon of Worcestershire sauce, and a teaspoon or two of soy sauce.
- 14Continue frying until the katsu is golden brown and cooked through (color-based for pounded cutlets, no need to temp).
- 15Remove the cabbage from the ice water and spin it in a salad spinner to remove excess water.
- 16Slice the cooked katsu for serving.
- 17Serve the katsu with the prepared sauce and a lemon wedge alongside the shredded cabbage.
Ingredients
- cabbage
- water
- ice
- 1 pork chop
- salt
- pepper
- flour
- 1 egg
- 1 teaspoon or two soy sauce
- panko (Japanese style breadcrumbs)
- peanut oil
- shortening
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- lemon wedge
Equipment
mandolinebowlheavy cleaverchopstickswokspidersalad spinner
Tips
- For turgid cabbage, soak it in ice water.
- Season pork with salt and pepper and let it dry brine overnight in the fridge to cure it and help it hold moisture.
- Pound the pork cutlet thin with the back of a heavy cleaver to roughen the surface for better breadcrumb adhesion and to increase the breading-to-meat ratio.
- Ensure the meat is dry before breading for firm adhesion of the breading.
- Flour coating evens out humidity issues on the meat's surface, ensuring even cooking.
- Do not pre-bread cutlets; bread them right before frying.
- Have oil hot and ready before breading to prevent the breading from absorbing moisture and cooking unevenly.
- Gently lay fried foods into the oil, lowering them away from you to prevent splashing.
- Keep katsu constantly moving in the oil for an even fry.
- Ensure enough oil so the cutlet isn't pressing against the bottom of the wok, which can cause burning.
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