Tonkatsu
Source and licence
"Tonkatsu" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Tonkatsu, revision 4633386), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Tonkatsu&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4633386
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- Soy sauce
- Sugar
- Worcestershire sauce
- Ketchup
- 2 pork cutlets (boneless pork loin chop), about 1 cm thick
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 egg (beaten)
- 2 tablespoons flour
- ½ cup panko (Japanese bread crumbs)
- Vegetable oil for frying
Method
- Combine the soy sauce, sugar, Worcestershire, and ketchup. Beat with fork until consistent.
- If desired, chill sauce for a half hour to thicken.
- Pound pork with meat mallet until thin, perhaps ¼ inch (a little more than 0.5 cm) thick. To reduce splatter you should put the meat in an open ziplock bag.
- Season pounded cutlets with salt and pepper on each side.
- Put beaten egg, flour, and bread crumbs in separate shallow bowls.
- Place pork in the flour, then egg, then crumbs (in that order) so that it is completely coated with each.
- Heat oil in a frying pan to about ½ inch or 1.25 cm deep. Drop in crumbs to test when the oil is ready—the crumbs should float and sizzle.
- Fry pork until deep golden or golden brown, most likely a for a few minutes on either side.
- With a sharp knife cut pork into strips.
- Serve with Japanese short grain rice and thinly shredded cabbage.