Tonkatsu (Japanese Pork Cutlet)

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The Germans and Czechs have schnitzel. The Japanese have tonkatsu. Tonkatsu is a tenderised pork cutlet coated with panko breadcrumbs and served with a Japanese worchestershire sauce. The trick is not to overcook the pork so it is overly dry and to serve with a thick, sweet 'n' savoury sauce.


Prep 20 mins  Cooking time 30 mins

INGREDIENTS:

4 pork loin steaks, pounded and lightly salted on both sides

2 eggs, beaten

Plain flour

Panko breadcrumbs

Chinese cabbage, finely shredded

Salt, to taste

Ground black pepper

Oil for cooking

SAUCE

5 Tbsp tomato ketchup

2 Tbsp worchestershire sauce

1 Tbsp dry sherry or sake

2 Tbsp dark soy sauce

1 Tbsp mirin

1 Tbsp castor sugar

1 tsp dijon mustard

1 tsp garlic & ginger paste


METHOD:

1) Start by mixing all the ingredients to make tonkatsu sauce in a saucepan, simmering gently for about 5 minutes or until sauce has thicken. Cover and set aside;

2) Seasoned the flour with some salt and black pepper in a bowl;

3) Using a bamboo skewer stick, coat both sides of the pork with flour before dipping it into the egg. Repeat this process of flour & egg dipping 2-3 times, then lastly coat with the breadcrumbs. This helps the pork to cook inside the batter without getting dry out;

4) Pour enough oil into a pot or if using a deep-fryer, when the oil has reached a temperature of 180 C, fry the steaks until golden brown (about 3 minutes on each side depending on the thickness). Do not overcrowd the pan;

5) Serve with shredded cabbage, rice and the sauce drizzled on top of the pork steaks.  

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