Tonkatsu. What Did You Say?

Tonkatsu, what is this strange word or dish or..... OK so I'm not really trying to confuse you but hey the first time I heard the word I was like Huh?. Putting the confusing Japanese syllables aside it is pronounced just as its spelled. Ton-kat-su, not to bad. So what is it really? Simply put its a breaded fried pork cutlet. Its really not all that mysterious at all. Recently I took on the task of trying to recreate this tasty dish as my first attempt at Japanese cuisine. Haden and I first discovered this tasty fried comfort in a small little lunch spot down a side alley in Machida, we didn't even know what it was nor did we figure it our for sometime. It is really quite simple to make . Pork cutlet, lightly floured and rolled in panko bread crumbs then fried to golden perfection. Its usually served sliced over rice with Tonkatsu sauce, kinda of like a BBQ sauce, and shredded cabbage. Simple, easy, delicious and down right awesome. At least in my opinion.

 4 thick pork loin cutlets or steaks (boneless) or chicken
 1 cup all purpose flour seasoned with salt and pepper
 2 eggs, lightly beaten
 2 cups panko breadcrumbs (Japanese breadcrumbs)
 Vegetable oil for frying

 Tonkatsu sauce or BBQ sauce
 Cooked rice or cabbage

Cut, 3-4 slits in the fat on the side of the pork cutlets or steaks

Use a mallet to flatten each cutlet, then press to coat in seasoned flour and dip in beaten egg

Coat pork cutlets in breadcrumbs and press to ensure they stick to the cutlets.  Allow to stand for 30 minutes if time allows to ensure crumbs hold.

Heat vegetable oil for shallow frying in deep flying pan until it starts to move.  Gently lower the cutlets in batches into the pan and cook over medium heat for 5 minutes on each side or until crisp, and golden brown and cooked through. Drain on absorbent kitchen paper towels and keep warm while you cooking
the remaining cutlets.  Serve sliced with Tonkatsu sauce, rice and cabbage


Post a Comment