Tonkatsu Recipes

Tonkatsu (breaded and deep-fried pork cutlets) is a popular Japanese dish. It's famous for its crispy, golden-brown exterior, which contrasts with the delicate, succulent pig within. The phrase "tonkatsu" is a mash-up of two Japanese words: "ton" (pork) and "katsu" (short for "katsuretsu," which means cutlet).

Because Tonkatsu is covered with Panko bread crumbs (Japanese bread crumbs), it is critical to regulate the heat while frying the pork so that the bread crumbs do not brown too quickly while the flesh is still raw. I normally start with high heat until the oil is heated, then reduce to medium when I add the pork chop. This will progressively brown the coating while cooking the pork at the proper rate.

Remember to prepare some shredded cabbage. Try to slice the cabbage as thinly as possible before soaking it in cold water for 10 minutes. Drain the cabbage before serving it with the fried pork. Also, always serve this with Tonkatsu sauce. The sauce brings this meal to life. Good luck in the kitchen!

Here's a basic recipe for preparing Tonkatsu:

Ingredients:

For the Tonkatsu:

- 4 pork loin or pork tenderloin cutlets, about 1/2-inch thick

- Salt and black pepper, to taste

- All-purpose flour, for dredging

- 2 large eggs, beaten

- Panko breadcrumbs (Japanese-style breadcrumbs)

- Vegetable oil, for deep frying

For the Tonkatsu Sauce:

- 1/4 cup ketchup

- 2 tablespoons Worcestershire sauce

- 2 tablespoons soy sauce

- 1 tablespoon sugar

For Serving:

- Shredded cabbage

- Steamed rice

Instructions:

1. Prepare the Tonkatsu Sauce:

   - Combine the ketchup, Worcestershire sauce, soy sauce, and sugar in a small saucepan. Stir the mixture over low heat until the sugar dissolves. Allow the sauce to cool.

2. Season and Dredge the Pork:

   - Season the pork cutlets with salt and black pepper to taste.

   - Dredge each cutlet in all-purpose flour, making sure it's equally covered.

3. Dip in Egg:

   - Dip the floured cutlets into the beaten eggs, coating fully.

4. Coat with Panko Breadcrumbs:

   - Coat each cutlet with Panko breadcrumbs, pressing the breadcrumbs into a thick layer on the surface. Make sure the cutlets are uniformly breaded.

5. Heat the Oil:

   - Heat the vegetable oil in a large saucepan or fryer to 350-375°F (175-190°C).

6. Fry the Tonkatsu:

   - Place the breaded pork cutlets in the heated oil with care. Cook for about 4-5 minutes per side, or until golden brown and crispy. The cooking time will be determined by the thickness of the cutlets. Check that the pork is well cooked and has reached an internal temperature of 145°F (63°C).

7. Drain and Rest:

   - Remove the Tonkatsu from the oil and drain on a wire rack or paper towels to absorb any leftover oil. Allow them a minute to recover.

8. Slice and Serve:

   - Tonkatsu can be cut into strips or bite-sized chunks. Serve with shredded cabbage, steaming rice, and Tonkatsu sauce on the side.

   - Take pleasure in your handmade Tonkatsu!