Tonkatsu (crispy pork cutlet)
Pork cutlet Tonkatsu has got to be one of the easiest dish to put together. It recipes batter, frying and making a sauce. Oh yes the garnish is some shredded cabbage. But that is it. I like to eat this dish with a bowl of white rice or in a bento box with California rolls and some pickled cucumbers.
Pork cutlet Tonkatsu recipe Serves 5 people
thick cut pork cutlets 3-4 pieces ( these guys are boneless)
1 cup flour
2 cups panko crumbs
salt and pepper
cabbage ( shred it)
- A Deep fryer is useful in this recipe, however a shallow frying in a wok will work too.
- Step 1. In three separate bowls place the flour in one, the egg ( whisk the egg) in one, and the panko crumbs one.
- Step 2. Get your deep fryer or wok heated up to about 375 degrees heat. Making sure the oil is hot enough for frying.
- Step 3. While you wait for the heat to rise. Wash and slice up the cabbage.
- Step 4. Time to fry up the pork cutlets. But first things first coating time. Sprinkle onto each cutlet some salt and pepper generously. Then give it a flour dusting all over an egg bath and into a panko crumb dressing. It’s ready to be fried. Fry until the temperature reaches 145 degrees (293 degrees fahrenheit ) then place it onto of plate of shred cabbage. Drizzle some Tonkatus sauce it’s really yummy!
Tonkatus sauce – You can make this sauce but if you don’t feel like it just buy it from the store.
1/4 cup of ketchup
2-3 tsp of Worcestershire sauce
1-2 tsp of mirin
2-3 tsp of sugar
1-2 tsp of Dijion mustard
1/4 tsp of garlic powder
1-2 tsp of soy sauce
1 TBL of dark soy sauce
- Combine all ingredients and mix them well together.
- Mix all of these ingredients well until it has a dark thick appearance and it taste like delicious! It has a umami flavor going on with the sauce.
- These are suggested measurements feel free to adjust to your taste.