Tonkatsu
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people
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Ingredients
- 4 thick slices pork
- batter
- 2 tablespoons flour
- 1 egg
- 3 tablespoons bread crumbs
- 2 cups oil for frying
- 2 cabbage leaves
Saucech
- 1 chopped tomatoes
- 1 tablespoon lemon juice
- a pinch salt
- pepper
- 1 teaspoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1.5 tablespoons ketchup
- 1.5 teaspoons maple syrup (or sugar or honey)
- spicy sauce (optional)
Ingredients
Saucech
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Instructions
- Give some cuts to the edge of the pork to prevent them from curling up in the oil. Give shallow cuts to the surface as well to make it quicker to cook in the oil. Then beat up the pork with the back of the knife.
- Sprinkle salt and pepper and pat them onto the surface of the pork.
- Let’s batter up the pork now. Flour, egg, and Panko, or breadcrumbs. Beat the egg. Coat the pork with flour. Shake off excessive flour, or the tonkatsu may taste gooey. Dip it in the egg, and put Panko around it. To help Panko settle on the pork well, give light punches to the pork.
- Thinly sliced cabbage is a must to eat with tonkatsu. Soak the slices in ice water for a couple of minutes to make them crispy.
- Heat the oil in a pan. The timing depends on what kind of stove you’re using, but wait for one to two minutes. Put the chopsticks in the oil, and when you see some bubbles form around them, the oil is ready. Another way to check the timing, throw a pinch of batter into the oil. When it comes back to the surface of the oil immediately, the oil is ready.
- Put the pork in, and turn down the heat a little. Or only the surface of the pork becomes too brown while the inside of the meat is still rawish. (In Japan, I use much more oil to deep fry pork as Japanese kitchens are very suited for deep frying cooking style. But here in Canada, I try to use as little oil as I can to prevent messes in the kitchen. The key to deep fry pork in a small amount of oil is to keep turning over the pork in the oil. That can make heat transfer from oil to pork efficiently.)
- When you see nice brown colour on the surface of the pork, turn the heat up the highest, help the pork swim in the oil. When you feel the pork almost floating lightly in the oil, tonkatsu is ready. Or, simply speaking, you need to deep fry the pork for about 5 to 6 minutes. First, high heat, in the middle, medium heat, last, high heat again.
- Cut the tonkatsu into bite-sized. Then you won’t need to use knives at the table! Put the sauce on. Of course you can serve the sauce separately on the table. Tonkatsu is done. Yum!