Description
Golden crispy breaded pork cutlets served over steamed rice with a sweet and tangy homemade tonkatsu sauce. This Japanese comfort meal combines crunchy pork katsu, fresh shredded cabbage, and a flavorful sauce for a satisfying and easy-to-make dish.
Ingredients
For the Katsu:
- 2 pork cutlets
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- Oil for frying (vegetable or canola oil, enough to deep fry)
For the Sauce:
- 3 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
For Serving:
- 2 cups cooked Japanese short-grain rice
- Shredded cabbage, as desired
Instructions
- Season the pork cutlets: Lightly season both sides of the pork cutlets with salt and pepper to enhance their flavor before breading.
- Prepare the breading stations: Set up three shallow dishes: one with flour, one with the beaten egg, and one with panko breadcrumbs.
- Bread the pork: Dredge each pork cutlet first in the flour, shaking off excess, then dip into the beaten egg ensuring full coating, and finally press into the panko breadcrumbs so they are completely covered for an extra crispy crust.
- Heat the oil: Pour oil into a heavy skillet or deep frying pan to a depth enough for shallow frying and heat it over medium-high until hot (around 350°F / 175°C).
- Fry the cutlets: Carefully place the breaded pork cutlets into the hot oil. Fry until golden brown and cooked through, about 3-4 minutes per side depending on thickness. Do not overcrowd the pan to maintain oil temperature and crispiness. Remove and drain on paper towels.
- Make the tonkatsu sauce: In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, and sugar until smooth and sugar has dissolved.
- Slice and assemble: Slice the fried cutlets into strips. Layer steamed cooked rice in bowls, top with sliced katsu, add a generous amount of shredded cabbage on the side, and drizzle with the homemade tonkatsu sauce.
Notes
- Use panko breadcrumbs for a lighter, extra crispy texture compared to regular breadcrumbs.
- Avoid overcrowding the pan while frying to keep the oil temperature steady and ensure even crisping.
- Serve immediately for the best texture as the katsu tends to lose crispiness if left to sit.
- Use Japanese short-grain rice for authentic texture and flavor.
- Adjust the sweetness of the sauce by modifying the sugar amount to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
