Tonkatsu
Directions
- 1Make small cuts all over the pork chops with the tip of a knife.
- 2Pound the meat with a meat tenderizer, if the pork is thicker.
- 3Sprinkle salt and pepper on both sides of the meat.
- 4Coat the meat with flour, dip in egg, and cover with panko bread crumbs.
- 5Heat deep frying oil to 350 degrees Fahrenheit and gently drop the meat to deep fry.
- 6Turn once or twice and cook until the color turns golden brown.
- 7Remove from oil and set on a cooling rack for a minute.
- 8Cut into five to six pieces before serving.
- 9Serve with shredded cabbage.
- 10Drizzle Tonkatsu sauce over, or serve on the side.
- 11Freshly grind one tablespoon of sesame seeds and mix with the sauce.
- 12Add Japanese mustard if you like.
- 13If the Tonkatsu is too greasy, try with grated daikon radish and ponzu sauce, or mix soy sauce and lemon juice with daikon.
Ingredients
- 2 boneless pork loin chops
- 1 cup panko (bread crumb)
- 1 cup all purpose flour
- 1 egg
- 1 pinch salt
- 1 pinch pepper
- 1 cup Tonkatsu sauce
- 1 cup shredded cabbage
- 1 tablespoon sesame seeds
- 1 tablespoon Japanese mustard
- 1 cup daikon radish
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1 tablespoon ponzu sauce
Equipment
knifemeat tenderizerplatesfrying pancooling racksuribachi (suribachi)wooden pestle
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