Tonkatsu
Crispy on the outside and juicy inside, Tonkatsu is a beloved Japanese pork cutlet recipe.
Equipment
- cabbage slicer
- digital meat thermometer
Ingredients
Shredded Cabbage Salad (optional)
- 0.25 head green cabbage
- 1 Japanese or Persian cucumber
- 4 tablespoon Japanese sesame dressing or make homemade dressing
Sesame Dipping Sauce
- 1 tablespoon toasted white sesame seeds
- 1 tablespoon toasted black sesame seeds
- 4 tablespoon tonkatsu sauce store bought or homemade
Breading
- 0.5 cup panko (Japanese breadcrumbs) or more as needed
- 1 large egg 50 g each without shell
- 0.5 tablespoon neutral oil for the egg
- 2 tablespoon all-purpose flour plain flour
Tonkatsu
- 2 pieces boneless pork loin chops ½ inch thick
- 0.5 teaspoon Diamond Crystal kosher salt
- 0.125 teaspoon freshly ground black pepper
- 3 cups neutral oil for deep-frying
Instructions
Preparation
- Gather all the ingredients and prepare fresh panko if possible.
- Shred the green cabbage and cucumber, then toss and set aside.
- Prepare the sesame dipping sauce ingredients and set aside.
- Prepare the breading ingredients as per the instructions.
- Prepare the pork by trimming extra fat and seasoning.
Breading and Cooking
- Dredge the pork in flour, dip in the egg mixture, then coat in panko.
- Heat oil to medium heat and deep-fry the pork for 1 minute on each side.
- Let the pork rest and clean the oil before frying the second piece.
- For the second fry, raise the oil temperature and fry each cutlet for 30 seconds on each side.
Serving
- Cut the tonkatsu into slices and serve with shredded cabbage, dressing, and dipping sauce.
Notes
Store leftovers in an airtight container and freeze for up to a month. Reheat in the oven.
Nutrition
Serving: 1pieceCalories: 523kcalCarbohydrates: 15gProtein: 27gFat: 37gSaturated Fat: 7gPolyunsaturated Fat: 19gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 131mgSodium: 491mgPotassium: 458mgFiber: 1gSugar: 5gVitamin A: 96IUCalcium: 74mgIron: 2mg
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