Yesterday I was in the mood for some tonkatsu (Japanese-style pork cutlet) served with rice and stir fried vegetables.
Sauce ingredients: I used this recipe online http://www.seriouseats.com/recipes/2012/09/tonkatsu-sauce-japanese-barbecue-recipe.html
1/3 cup ketchup
2 tablespoons of Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon sugar
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
In a small pot, mix all the ingredients. Put on low heat and cook to a glue-y consistency. Let sit for about 10-20 minutes before serving.
Pork loin thin cutlets, preferably mostly lean cuts (1/2 – 3/4 inch thickness)
1 large egg, beaten well in a bowl
Corn starch or flour
Panko (VERY large bread crumbs, usually available in Asian supermarket)
Salt and Pepper
Vegetable oil or canola oil (since we’ll be using quite a bit of oil to fry the cutlets, I chose the cheaper oil over expensive olive oil.)
Use a sharp knife to tenderize the cutlets to form a crosshatch pattern and turn to the other side, repeat. Use your hands or fists to gently pound on the meat to spread out a bit more to about an ideal 3/8 inch thickness. Add salt and pepper to both sides and massage into the cutting lines. Coat both sides with flour or corn starch. Soak the cutlets into the bowl of the beaten egg and make sure both sides are well covered. Dredge the cutlets in Panko and make sure the cutlets are evenly coated with Panko.
Add oil to a pot to about 3/4 – 1 inch depth from the bottom. Put on medium heat and wait until the oil gets to about 370 F. Lower the cutlets into the oil gently and let cook until one side turns golden brown, which usually takes about 2-3 minutes and then flip to the other side. When the temperature in the middle of the cutlet reaches about 140 F, the meat is done. Place some paper towel on a plate to soak the grease and transfer the cutlets onto the plate. Let the meat to sit for about 5 minutes so that the juice inside gets reabsorbed.
Add the tonkatsu sauce and serve. Enjoy! 🙂