Tonkatsu

Name: Tonkatsu
Cook time: 56 min
Total time: 56 min
Yield: 4
Cuisine: Japonesa
Ingredients: 50 g Wheat flour; 2 u Egg; 1 tablespoon Soy sauce; 1 u Lemon; 1 tablespoon Sesame seeds; Salt; Black pepper; 2 teaspoons Sugar; 1 l Vegetable Oil; 300 g Cabbage; 4 tablespoons Tomato Ketchup; 1 teaspoon English Mustard; 3 tablespoons Worcestershire Sauce; 120 g Breadcrumbs; 4 u Pork Chops; 300 g Sushi Rice

Medium

Contains allergens

Cereales con glutenHuevosSojaSésamo

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 56 min
Servings: 4

Summary

Japan's breaded pork cutlet: thick and juicy inside, with a light, shatteringly crisp panko crust. Served sliced with finely shredded cabbage, rice and a thick, sweet-sour, fruity sauce.

Ingredients

4 servings

Add to Bring!

50 g Wheat flour
2 u Egg (beaten)
1 tablespoon Soy sauce
1 u Lemon (cut into wedges)
1 tablespoon Sesame seeds (toasted) (optional)
Salt (to taste)
Black pepper (to taste)
2 teaspoons Sugar
1 l Vegetable Oil (for frying)
300 g Cabbage (white, very finely shredded)
4 tablespoons Tomato Ketchup
1 teaspoon English Mustard (or karashi) (optional)
3 tablespoons Worcestershire Sauce
120 g Breadcrumbs (panko (Japanese flaked breadcrumbs))
4 u Pork Chops (boneless loin chops, 2 cm thick, with their fat on)
300 g Sushi Rice (or any short-grain rice)

Instructions

Rinse the rice until the water runs almost clear and cook it covered with 1.2 times its volume of water over the lowest heat. Meanwhile, shred the cabbage as finely as you can and leave it in iced water so it turns really crisp.
25 min
Make the sauce by mixing the ketchup, Worcestershire sauce, soy sauce and sugar. If using sesame seeds, grind them in a mortar and serve them separately for everyone to stir into their sauce.
3 min
Make several small cuts along the fat edge of each chop, through the sinew, and tap them lightly with the back of a knife. Season with salt and pepper.
5 min
Dust them in flour, shaking off the excess, then dip in the beaten egg and finally in the panko, pressing with your palm so it sticks well. Let them rest while the oil heats.
8 min
Heat the oil to 170 °C in a deep pan. Fry the chops two at a time, without moving them at first and turning only once, until golden and crisp.
12 min
Drain them standing on their edge on a wire rack so the oil runs off and let them rest for two minutes. Cut into 2 cm strips.
3 min
Serve the tonkatsu with a generous pile of drained cabbage, the rice, sauce, lemon and a little mustard.

Notes

Panko, Japanese flaked breadcrumbs, is what gives that airy crust; ordinary breadcrumbs make it harder and soak up more oil. Cut through the sinew between the fat and the meat so the chop doesn't curl as it fries, and leave it alone for the first few minutes in the oil. For safety the centre should reach 63 °C: it will be juicy and barely pink, and the two-minute rest finishes the cooking. Breaded raw cutlets freeze well and can be fried from frozen over slightly lower heat. Leftovers become katsudon the next day (with egg and onion over rice) or a sandwich on soft white bread.