In japan, “Ton” means “Pork” while “Katsu” refers to “cutlets.” It is one such Japanese dish that has acquired fame not only in japan but in the rest of Asia as well. This not so complicated dish involves ingredients available anywhere. However, the most important component of the recipe is the pork which you either cut in loin chops or rib chops. Traditionally, tonkatsu is always preferred to be served with cabbage, sweet fruit-based sauce and spicy mustard sauce but you can even serve it with Japanese curry. This is the first step to come across basic tonkatsu recipe. Once professional in this recipe, you can always make your own changes and share the recipe.
Cooking Time: 10 Minutes
Preparation Time: 5 Minutes
½ head of cabbage
930 grams of pork – loin chops (each chop of one inch thick)
Salt according to the taste
Pepper as per the taste
Flour for all purpose, especially for dusting
1 large egg
1 ½ cup of panko
Oil for frying
1 teaspoon of toasted sesame oil
Direction To Prepare:
In the first step, you have to form the cabbage salad. For its preparation, separate the leaves of the cabbage from the head and trim off the tough stems. Take few leaves and roll them together. With the help of a sharp knife, slice the cabbage into thin threads.
In this step, you must soak the cabbage into cold water for making them crispy. In the meantime, you can prepare the rest of the ingredients.
Take two bowl. In one, beat egg well and in other pour panko. Arrange a wire rack lined with 2 paper cloths.
In a heavy bottom pot, add 1 ½ inch of oil and sesame oil in the mentioned quantity. Make sure that you heat the oil to approximately 340 degrees.
Apply salt and pepper on both the sides of the pork pieces. In case, you have other seasonings, you can add them as well.
In this step, you must dust the chops with an even coating of the flour. Afterwards, dip the pork cutlets in the egg and coat an even layer throughout.
Now is the time to transfer the dusted pork in panko. To ensure a good coating of breadcrumbs, press down the cutlets in the panko gently.
Shift the pork cutlets into the heated oil. Fry them until they turn golden brown. Flip them to ensure even browning on both the sides. You can use a skimmer to remove any kind of foam that appears on the surface of the cutlets. Depending on the thickness of the chops, it may take about 7-10 minutes until getting cooked properly and thoroughly.
Take a paper towel lined rack and drain the pork into it. Let it absorb the oil for a few minutes. In the meantime, you may drain the cabbage and stir them once or twice for no moisture. Distribute the cabbage into the plates.
Now come the main part, this whole recipe is centered on. Take the cutlets and slice them. Keep in the plate with cabbage. It will taste best if eaten with tonkatsu sauce else you may also go for a mixture of tomato ketchup and Worcestershire sauce in the ratio 1:1.
This is a basic recipe of tonkatsu. In case you want to make it taste extra good, you can add grated ginger and garlic at the time of peppering the chops.