Tonkatsu and a haiku

Tonkatsu is a popular pork dish from Japan. The meat is usually salted, peppered, dredged lightly in flour, dipped into beaten egg and then coated with panko (breadcrumbs) before being deep fried.

I've enjoyed this dish at different Japanese restaurants, but had yet to make it at home. My first time turned out to be easier and tastier than I thought. So tasty in fact, it inspired me to write a haiku. Like to hear it? Here it goes...

succulent pork bits

fried golden to perfection

it's tonkatsu-per

It's good right? There's more where that came from...

if pork was a place

i would pack right now and go

and never look back

add salt and pepper

atop the succulent pork

set aside to rest

all purpose flour

four eggs and panko bread crumbs

dredge the pork in each

why do panko crumbs

make everything taste better?

i am too Asian

fry in hot oil

flip when crust is golden brown

cook two more minutes

sweet tonkatsu sauce

hot jasmine rice and lemons

it's tonkats-yummers!

Tonkatsu

4 boneless pork chops, thin sliced

1 cup of flour

4 eggs

2 cups of panko bread crumbs

salt and pepper 

oil for frying

Sauce

from allrecipes.com

1 cup ketchup

4 teaspoons mustard powder

1 1/2 teaspoons garlic powder

1 1/2 teaspoons black pepper

3 tablespoons Worcestershire sauce

Salt and pepper the pork chops. Dredge pork chops in flour then dip in the beaten egg. Coat with panko crumbs, dip in the egg mixture again, then coat with another layer of panko crumbs. Lay coated chops on a plate until the rest are finished. If you have time, let them set for about 10 minutes and the coating will set very well. If you wish to freeze the chops, now is the time. 

When the oil is hot, place pork chops into the pan, and fry for about 2.5 minutes on each side, until golden brown.

Sauce

In a small bowl, stir together the ketchup, mustard powder, garlic powder, pepper, and Worcestershire sauce. Cover and refrigerate for at least 1 hour to blend the flavors before serving.