Recipe : Tonkatsu (Japanese-style pork cutlet)
I always ask my cooking class guests about what their favorite Japanese food beyond Sushi, Tempura and Ramen. One of the popular dish among my guests is Tonkatsu (とんかつ、トンカツ、豚カツ…Yes, they all mean the same dish!) “Ton” means pork, “Katsu” means Cutlet. I understand that some of you cannot eat this dish because of food restrictions and religious reasons. But no worries! You can substitute with beef, chicken, seafood or even vegetables! The recipe to make cutlet is almost same, so please enjoy this crispy savory dish. The tip of making delicious Tonkatsu is to use Japanese bread crumbs called panko and put Tonkatsu in a pan before frying oil gets hot! For the sauce, people usually pour special Tonkatsu sauce. This is Japanese-style thick and starchy sauce made of worcester sauce etc. Since Tonkatsu is such an oily dish, don’t forget to add some vegetables aside (Usually, thinly shredded cabbage). Enjoy Japanese cooking!
2 Pork fillet *Pork loin is also OK!
1/4 size Cabbage
Salt & pepper, to your taste
Rice oil, as needed
Flour, as needed
Panko, as needed
*If you cannot buy Tonkatsu sauce, here is the homemade tonkatsu recipe!
Please mix all of them and warm it until it becomes starchy.
Tonkatsu sauce :
2 Tbsp (30ml) Worcester sauce
1 Tbsp (15ml) Ketchup
1 tsp (5ml) Mirin *Sake is also OK!
1. Make incisions in the pork sinew.
2. After pounding it, from it back into its original shape. Then, season with salt and pepper for both sides.
3. Finely slice the cabbage and move to the bowl. Pour water and strain after 5 minutes.
4. Coat the pork meat with flour, then beaten egg, then panko.
5. Pour the frying oil in a pan and put the pork meat in. Turn on the heat and fry the pork between 170 and 180 degrees. After it cooks for a while, turn it over and fry till golden brown.
6. Drip off the excess oil and serve on the dish with finely sliced cabbage. Pour the tonkatsu sauce over it.