MY Tonkatsu (Japanese Pork Cutlet)

justonecookbook.com

Woof

2 boneless pork loin chops (½ inch thick) (thickness: 1 to 1.3 cm, about ½ inch; weight: 100 g, 3.5 oz each piece)

½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)

⅛ tsp freshly ground black pepper

3 cups neutral-flavored oil (vegetable, rice bran, canola, etc) (for deep frying; Recommend 1 ¾ to 2 inch (5 cm) oil in a pot)

subheading: For Tonkatsu Breading:

2 Tbsp all-purpose flour (plain flour)

1 large egg (50 g w/o shell)

½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) (for egg)

½ cup panko (Japanese breadcrumbs) (If you are in Japan, get nama panko (生パン粉). You may need more panko depending on the brand)

subheading: For Serving:

¼ cabbage (optional; tonkatsu is typically served with shredded cabbage)

1 Persian/Japanese cucumber

2 Tbsp Japanese sesame dressing (for my homemade recipe, click here)

subheading: For Sesame Tonkatsu Sauce:

1 Tbsp toasted white sesame seeds (optional)

1 Tbsp toasted black sesame seeds (optional)

4 Tbsp tonkatsu sauce (for drizzling over tonkatsu; for my homemade recipe, click here)

subheading: For Korean Donkkaseu Sauce:

3 TBS butter

3 TBS flour

3 TBS ketchup

2 TBS barbecue sauce

3 ½ TBS soy sauce

1 tsp garlic, minced

2 TBS white or brown sugar

1 cup water

Note: Ingredients may have been altered from the original.

Directions at justonecookbook.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer