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.
