Japanese Tonkatsu Recipe

Japanese food is one of the best cuisines in the world. Who has not experienced that craving for Japanese food at least once in their lives? For me, it is more like once a week – at least!

One of my favorite dishes is pork tonkatsu. It is one of the most basic dishes in Japanese cuisine. I am sure that most people have tasted tonkatsu or at least know about it. It is basically lean pork slices cut to about 2 centimeters thick. This thickness could vary, of course. The meat is dredged in a breading of some sort and then fried. The result is a crisp outside covering steamy and tender meat. Tonkatsu is usally served with bowls of steaming rice, dipping sauce, and shredded cabbage (or bean sprouts in some cases).

How to make tonkatsu? Here’s a simple recipe that I found over at Tokyo Cube.

Ingredients – Serves 4 people
• Pork loin steak – 4 slices
• Plain flour – 3 tablespoons
• Bread crumbs – 50g *
• Egg – 1
• Salt and pepper – a little
• Vegetable & Fruit sauce – suitable amount *

Step 1 – Prepare
In preparation, cut small incisions into the surface of the Pork just to tenderise the meat, particularly in the muscle and fat areas, to help make the meat a little softer. Once the meat is tenderised, sprinkle salt and pepper onto both sides.

Step 2 – Add Ingredients
Add the plain flour to both sides of the meat and place directly into the bowl containing mixed raw egg. After thoroughly soaking the meat with the raw egg, put the bread crumbs all over the meat.

Tip: After adding flour, shake off meat to avoid the breadcrumb coating coming off after cooking.

Step 3 – Heat and serve
Carefully submerge the meat in a saucepan of oil, first heating each side for 2 minutes at 150 degrees. Then, increase the heat to 180 degrees and continue heating for a further 1 minute. Once the meat is cooked through, slice into suitably sized pieces and serve with vegetables. Finally, drizzle vegetable & fruit sauce over meat and enjoy

Try it this weekend!

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Posted April 25th, 2008 by Maki | Comment (0)