Japanese Take-Out Tonkatsu (Fried Pork Cutlets) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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If you thought Japanese cuisine didn't include comfort food, think again. This hugely popular dish, both here and in Japan, has a lot in common with our Southern chicken-fried steak. Pork cutlets are seasoned, breaded, and fried until golden brown, then served with a thick Worcestershire-based Asian-style barbecue sauce and shredded cabbage. From the Take-Out Menu Cookbook. Ingredients:
1/3 cup ketchup |
1/4 cup soy sauce |
1/4 cup sugar |
2 tablespoons mirin |
1/3 cup worcestershire sauce |
1/4 teaspoon allspice |
1 teaspoon dijon mustard |
6 (1/2 inch) thick pork cutlets or 6 (1/2 inch) boneless pork chops |
salt & freshly ground black pepper |
1/2 cup unbleached all-purpose flour |
2 large eggs, beaten |
1 1/2 cups panko breadcrumbs |
1 -2 cup vegetable oil, for frying |
finely shredded cabbage, for serving |
lemon wedge, for serving |
white rice, for serving |
Directions:
1. To make the sauce: Whisk all the ingredients together in a bowl until the sugar is dissolved. Let stand for 30 minutes to allow the flavors to develop.
2. To make the tonkatsu: Heat 1/2 inch of oil in a large skillet to 360ยบ.
3. Pat the pork cutlets dry with paper towels, and make a few vertical slits on the outer rim of the cutlets to prevent them from curling when cooked.
4. Season both sides of the pork with salt & pepper, and dredge with flour, shaking off any excess.
5. Mix the eggs with 1 tablespoon water in a shallow bowl.
6. Dip the cutlets in the egg, then coat in panko breadcrumbs. Gently slide the cutlets into the oil and cook for 4 to 5 minutes per side until golden brown, or just cooked through. Drain on paper towels.
7. Cut each cutlet crosswise into 1-inch strips. Arrange on individual plates and garnish with cabbage and lemon wedges. Serve with a dish of tonkatsu sauce on the side for dipping. Accompany with rice.
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