Tonkatsu with homemade sauce

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 301, total fat 8 G., saturated fats 1 G., proteins 13 G., carbohydrates 44 G., fiber 3 G., cholesterol 65 mg, sodium 880 mg, sugar 12 G.

Tonkatsu is one of the most popular dishes in Japan. It's deep-fried pork cutlets. They're typically served with a store-bought sauce (usually BullDog), but it can be easily and quickly made at home. Cabbage can also be served with the pork. Shred it as thinly as possible and soak it in cold water until ready to serve for the best flavor and texture contrast.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sauce

0.5 cups ketchup
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tbsp mirin
1.5 tsp sugar
1 teaspoon Dijon mustard
1/4 tsp garlic powder

Pork

0.5 cups flour
1 large egg
1.5 cups panko breadcrumbs
4 natural pork cutlets, 1 cm thick, boneless (about 100 g each; see Note), drained
Neutral-flavored vegetable oil, such as for frying

Innings

Steamed rice
6 leaves of white cabbage, cut into strips or thinly shredded
8 tomato wedges
8 thin slices of peeled cucumber

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pork loin, rice, cucumbers, tomatoes, ketchup, Dijon mustard, garlic powder, mirin (rice wine)

Cooking the dish according to the recipe:

Sauce:

In a small bowl, combine the ketchup, soy sauce, Worcestershire sauce, mirin, sugar, Dijon mustard, and garlic powder. Set aside while you prepare the pork.
Pork:

Place flour in a shallow bowl. Beat the egg with a little water in another shallow bowl. Place the breadcrumbs in a deep bowl.

Lightly pound each pork chop with a mallet, then generously season both sides with salt and pepper. Dredge one chop in flour, coating it completely, and shake off any excess. Dip it in the egg mixture, let any excess drip off, then dredge it in panko breadcrumbs, pressing gently to adhere the crumbs. Transfer to a plate and repeat with the remaining cutlets.
In a medium skillet over medium heat, heat about 1/2 inch of vegetable oil until shimmering. Add 2 patties and cook until golden brown on the bottom, about 3 minutes. Flip the patties and cook until almost cooked through but still pink in the center, another 1–2 minutes. Transfer the patties to a cutting board lined with paper towels, season with salt, and cover with foil to keep warm. Repeat with the remaining 2 patties.
Innings:

Slice the patties across the grain into 1-cm-thick strips. Place a sliced patty on each plate along with a mound of rice, a mound of cabbage, and 2 tomato wedges and/or cucumber slices, if using. Drizzle the patties with the sauce and serve.

Note
You can take a pork loin weighing approximately 400–500 grams, cut it into quarters, and then pound the pieces to a thickness of just under 1 cm. To ensure juicy meat, buy the highest-quality pork you can find, with a low fat content, and avoid overcooking it. Sometimes, before serving, people steep the cabbage in a bowl of ice water to make it crispier. If you do this, be sure to drain the water and pat the cabbage dry thoroughly.