Cookbook:Tonkatsu

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Cookbook | Ingredients | Recipes | Cuisine of Japan

Tonkatsu by yoppy in Shibuya, Tokyo.jpg

IngredientsEdit

Sauce

Equal parts


ProcedureEdit

  1. Pound pork with meat mallet until thin, perhaps ¼ inch (a little more than 0.5cm). To reduce splatter you should put the meat in a open Zip-loc bag.
  2. Season pounded cutlets with salt and pepper on each side.
  3. Put beaten egg, flour, and bread crumbs in separate shallow bowls.
  4. Place pork in the flour, then egg, then crumbs (in that order) so that it is completely coated with each.
  5. Heat oil in a frying pan (about a half-inch (1.25cm) deep), drop in crumbs to test when ready.
  6. Fry pork until deep golden or golden brown, most likely a for a few minutes on either side.
  7. With a sharp knife cut pork into strips.

Serve with Japanese short grain rice and thinly shredded cabbage.

Sauce
  1. Combine the soy sauce, sugar, Worcestershire, and ketchup. Beat with fork until consistent.
  2. If desired, chill sauce for a half hour to thicken.
  3. Serve as a dipping sauce or poured over the tonkatsu.

Notes, tips and variationsEdit

  • Pork can be substituted with chicken or beef.
  • Finished Tonkatsu can be served as a topping to Japanese curry or simmered with egg and broth and served over rice as katsudon.
  • Sauce can be made with equal parts Mirin wine, soy sauce, and Worcestershire. Add ketchup to taste. Does not need sugar.

See alsoEdit