TonkatsuNovember 18th, 2008 | Written by jfolkmann | Topic: Main
Having just been in Japan we’ve been wanting to try our own version of Tonkatsu to see if we could make it. Luckily we found panko breadcrumbs in our local grocery store as I’ve read tons of recipes that try it with other breadcrumbs and it just doesn’t work out as well. Overall we were happy with the results…although we could have cut the cabbage much thinner.
- Preparation time
- Cooking time
- 4 100g thick-cut pork loins
- 1 large egg, beaten
- all-purpose flour for dusting
- Panko breadcrumbs
- cabbage, julienned
- 1 lemon (quartered)
- Tonkatsu sauce
- 1 cup catsup
- ½ cup worchershire
- ½ cup sake
- 2 tablespoons ginger
- 2 tablespoons garlic
- ¼ cup sugar
- ¼ cup mirin
Tonkatsu: On a cutting board flatten the pork loins with a mallet or rolling pin. It’ll flatten it out a bit and tenderise the meat. Season both sides with salt and white pepper.
Dust the pork loins with flour, making sure the entire surface is well dusted, then shake off the excess. (I tried it without the flour and they just don’t get as crispy for some reason.) Dip pork into the egg, then coat with the breakcrumbs. I made myself a little assembly line, which made the process easier. Flour, egg, crumbs, pan!
Heat oil to medium heat (don’t go too hot or you’ll burn the crumbs and leave the inside raw), and fry for 2-3 minutes on one side, then flip once and fry for another 2-3 minutes on the other side. The outside will turn a beautiful golden brown, but don’t leave it in too long or the pork will taste like old shoe.
Remove the pork from the oil and place it on paper towels to absorb the excess oil, then cut into bite-sized strips. (I took the photo before cutting…just looked a bit better.)
Serve with cabbage, lemon, and sauce.
For the sauce: Put all ingredients in sauce pan and bring to a boil over medium heat stirring occasionally. Reduce to a simmer for 25-30 minutes skimming any foam that rises to the top. The sauce will keep for a few weeks in the fridge.