Tonkatsu


Something tasty from Japan. I think KrisDi got the recipe from the bottle of Tonkatsu sauce. It's good stuff. Makes me think of Mama-san in Sasebo. But she didn't use this quality of pork, and she stuck it on top of ramen. Mmm....Mama-san's spicy katu-ramen....


Ingredients:

Pork loin (boneless, bonehead!)

Egg

Flour

Panko (Japanese bread crumbs – regular bread crumbs will probably suffice, but these seem to stick better, and they're lighter and airier)

Salt & Pepper

Canola Oil

Tonkatsu sauce

Chinese mustard

Cabbage (we got a package of finely shredded cabbage – if you don't buy it finely shredded, I would recommend shredding it finely)

White rice


  1. Pound the pork to about 1/2” thickness.

  2. Make small incisions around the edges of the pork (I'm told that KrisDi's told that this prevents curling on the edges). She's describing it as a series of tick marks around the edges of the loin. I don't know a better way to describe it.

  3. Salt and pepper the pork.

  4. “Dredge in flour.” Translation: Dip the pork in the flour. Coat the pork in the flour. Something like that.

  5. Whisk the eggs in a pan. Dip the flour-coated pork in the whisked egg.

  6. Now dip the egg-coated flour-coated pork in the Panko. Ensure you have even dispersement of Panko over the surface area of the egg-coated flour-coated pork.

  7. Place the Panko-coated egg-coated flour-coated pork in a pan and refrigerate for 20-30 minutes.

  8. Don't eat it yet. You haven't cooked it.

  9. Put about an inch of the oil in a skillet or a wok or something similar, and heat it up to 350ºF (I have no good way to tell the temperature of oil this hot – we just guessed. When you drop a little water in and it boils, hisses, and screams at you, maybe that's hot enough)

  10. Put the refrigerated Panko-coated egg-coated flour-coated pork in the hot oil for about five minutes per side, until the pork is 160ºF. Also known as “done”. Serve on top of the cabbage I'm about to show you how to make.

    1. To prepare the cabbage, which is hopefully finely shredded by this time, soak it for about 30 minutes in water with a little vinegar, salt, and pepper.

    2. Strain the liquid out of the cabbagey stuff.

    3. Voila. Hopefully you read the recipe beforehand, and aren't sitting around for half an hour watching your pork cool down while you soak the cabbage.


Serve this with the rice, Chinese mustard, and tonkatsu sauce on the side. I'm not going to tell you how to make the rice. It's a big secret.