Wednesday, November 30, 2011

Tonkatsu - Japanese Pork Cutlets

Tonkatsu ( とんかつ) is a simple & popular yoshoku Japanese dish. Simply a boneless pork cutlet or pork chop, floured, dipped in egg and coated in panko before deep-frying, tonkatsu is typically served with Tonkatsu sauce, a thick, sweet, Worcestershire-like condiment made of pureed apples.

There are hundreds of recipes for tonkatsu in cookbooks and all over recipe sites; however, the recipe is quite simple - pound your pork to tenderize and flatten, season it, flour it, egg it, panko it and fry until browned. Simple!
Leftover tonkatsu is often served atop rice with egg as a donburi dish known as "katsudon". Standard side dishes include shredded cabbage, served with Japanese "Kewpie" mayonnaise. In addition to the cabbage, I chose some complimentary American sides such as baked rosemary-garlic fries and balsamic-roasted Brussels sprouts.

Note: Tonkatsu is also AMAZING as a next-day sandwich!

Tonkatsu (Japanese Pork Cutlets)

4 pork chops, 3/4" thick 
Salt & pepper
All-purpose flour
1 egg, beaten
1 cup panko bread crumbs
Oil for frying
Tonkatsu sauce

Trim any fat from the pork chops; flatten the meat into cutlets with a meat tenderizer. Season with salt and pepper.

*If you don't have a meat tenderizer mallet, simply use a chef's knife to cross-hatch the meat to tenderize it. *

Dredge the pork in flour; shake off any excess.

Dip the floured pork into the beaten egg.

Cover the pork evenly with panko, gently pressing to ensure a thick coating.

Heat oil in a heavy skillet over medium heat; once hot, gently place pork in oil and fry until golden brown, flipping once. Let rest 5 minutes before slicing and serving with Tonkatsu sauce.

Note: If serving with raw cabbage, shred the cabbage finely, then let soak in iced water for about an hour or so to remove some of the cabbage-taste. 

1 comment:

  1. in japan , they cook this deep fry and when it floats, its already cooked