Tonkatsu

Tonkatsu

Pork cutlets

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

‘Ton’ means pork, and ‘katsu’ is the Japanese pronunciation of cutlet. This is not a traditional dish, but one that has become tremendously popular in recent years. It is said that the Germans introduced this dish to Japan.

Ingredients

Quantity Ingredient
80ml shoyu
80ml mirin
1 garlic clove, crushed
1 pinch sansho or black pepper
4 slices pork fillet or bolar blade, cut as for schnitzel
1 egg, lightly beaten
1 tablespoon spring onion, finely chopped
60g panko or fresh white breadcrumbs
oil, for shallow-frying
pickled ginger, to serve

Method

  1. In a bowl, combine the shoyu, mirin, garlic and sansho. Add the pork and turn to coat both sides, then leave to marinate for 30 minutes.
  2. In a separate bowl, combine the egg and spring onion. Dip the pork first into the egg to coat, and then into the panko, pressing it on firmly. Refrigerate for 1 hour.
  3. Heat the oil in a large heavy-based frying pan over medium heat. Cook the pork until golden brown on both sides. Drain on paper towel.
  4. Cut each fillet into slices and assemble again in its original shape. Serve on white rice and garnish with the pickled ginger. A tempura-style dipping sauce may be served separately.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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