Tonkatsu is a Japanese deep-fried pork cutlet. There are many ways to serve this, such as with curry, donburi, udon, or in sandwiches. Here I am making the traditional Tonkatsu served with its sauce, a side of rice and shredded cabbage. It’s a hearty meal that is a favorite amongst Japanese and Korean children and adults alike. Additionally, it can also be made with chicken, fish or beef. The sauce can be found at all asian grocery stores or can be homemade, using:
1/2 cup ketchup
2 tbsp soy sauce
1.5 tbsp worchestershire sauce
1 tbsp sugar
1 tbsp mirin (or any sweet wine)
I have a preference for using thin slices of sirloin or you could also use a meat masher to flatten out the cutlet. This will help the cutlet cook faster and have a crispier texture.
3 to 4, 5 oz cuts of pork sirloin
1-2 beaten eggs
1 cup of flour
1 cup of bread crumbs
salt and pepper
Heat a small pot of (high smoke point) oil to 350°F
Rinse with water and pat dry pork lions, season with salt and pepper
Coat pork loins in flour, then completely into the beaten eggs, and immediately into bread crumbs
Deep fry in the pre-heated pot for about 4-6 minutes or until a golden brown and the sizzling subsides
Strain excess oil with a strainer or on a paper towel
Slice into thin pieces, move onto serving plate with sauce, rice, and cabbage
1 – Preparing pork – Rinse pat dry and season your thin slices of pork with sea salt and black pepper. Use like salt seasoning for toddlers.
2 – Coat pork loins in flour, then completely into the beaten eggs, and immediately into bread crumbs – The flour and egg help the breadcrumbs sticking to the pork while also preventing oil from seaping into the meat, insulating it and allowing steam cook the meat from the inside.
3 – Deep Fry – In pre-heated pot 350°F place your breaded pork loins and deep fry for about 4-6 minutes. When they are ready, it should have turned into a golden brown, while floating and the sizzling subsided. I use rice bran oil as it has a high smoking point and neutral flavor. It is the go-to choice for deep-frying in Asia. You can also use canola oil or coconut oil. It is recommended not deep-fry with oils with a low smoking point and strong flavors, such as extra virgin olive oil.
4 – Strain excess oil with a strainer or on a paper towel – Remove the pork from the oil using a strainer and onto a plate with a paper towel over it to absorb excess oil. This well help the tonkatsu stay crispy.
5 – Slice your Tonkatsu – Using a single motion, slice the tonkatsu into columns and using the side of your knife move it onto the serving dish. Add some shredded cabbage, a side of rice and tonkatsu sauce.
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