“Tonka-what?” you might be asking (if you’re not accustomed to Asian-inspired food, that is). Basically, it’s a Japanese pork cutlet. It is pounded thin (or just bought pre-sliced thin, which is what I typically do), breaded, fried, served with tonkatsu sauce over rice, and then devoured. I love chicken katsu as well, which is the same thing, only with chicken. My husband had never had either before. Speaking of which, little did he know that he’d become an adventurous eater when he married me. If you scroll back through this blog, I’m sure that at LEAST 50% includes dishes he’d never had before (or heard of, for that matter). That’s what I’m here for. =P
I found this pretty simple tonkatsu recipe from Damn Delicious, and then found a tonkatsu sauce recipe from Serious Eats. I’ve made chicken katsu once or twice before (and consumed it almost every weekend when I worked in the box office of Taproot Theatre in Seattle, several years ago), but I’m not sure if I’ve made the pork version. Until now. And it was yummy. And a *wee* bit unhealthy. Deal with it.
serves 3-4 (my cutlets were teeny-tiny so we each had one and a half, and then a leftover Tupperware for lunch)
-1cu corn oil (I used olive oil, and less than a cup…use what you have and only what you need)
-4 thin-cut boneless pork chops
-Kosher salt and freshly ground black pepper, to taste
-1/2cu all-purpose flour
-1 large egg, beaten
-1cu Panko bread crumbs
-Cooked brown rice, for serving
-Tonkatsu sauce, for serving (see below)
-Heat oil in a large skillet over medium high heat.
-Season pork chops with salt and pepper, to taste.
-Set up a station of bowls with flour, egg, and panko. Dredge each chop in each item (shake off excess flour and egg).
-Fry until evenly golden brown and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate to drain excess oil.
-Serve immediately with rice and tonkatsu sauce.
-2tbsp Worcestershire sauce (whomever can tell me the correct pronunciation will win a prize!)
-1tbsp soy sauce
-1tbsp mirin (Japanese sweet wine)
-1tsp Dijon mustard
-1/4tsp garlic powder
-Stir all ingredients together in a bowl. Store in an airtight container in the fridge until ready to use (can be stored for up to one month).