Cookbook:Tonkatsu

| Cuisine of Japan

Sauce
Equal parts of:
 * Soy sauce
 * Sugar
 * Worcestershire sauce
 * Ketchup

Tonkatsu

 * 2 pork cutlets (boneless pork loin chop), about 1 cm thick
 * ½ teaspoon kosher salt
 * ⅛ teaspoon black pepper
 * 1 egg (beaten)
 * 2 tablespoons flour
 * ½ cup panko (Japanese bread crumbs)
 * Vegetable oil for frying

Sauce

 * 1) Combine the soy sauce, sugar, Worcestershire, and ketchup. Beat with fork until consistent.
 * 2) If desired, chill sauce for a half hour to thicken.

Tonkatsu

 * 1) Pound pork with meat mallet until thin, perhaps ¼ inch (a little more than 0.5 cm) thick. To reduce splatter you should put the meat in an open ziplock bag.
 * 2) Season pounded cutlets with salt and pepper on each side.
 * 3) Put beaten egg, flour, and bread crumbs in separate shallow bowls.
 * 4) Place pork in the flour, then egg, then crumbs (in that order) so that it is completely coated with each.
 * 5) Heat oil in a frying pan to about ½ inch or 1.25 cm deep. Drop in crumbs to test when the oil is ready—the crumbs should float and sizzle.
 * 6) Fry pork until deep golden or golden brown, most likely a for a few minutes on either side.
 * 7) With a sharp knife cut pork into strips.
 * 8) Serve with Japanese short grain rice and thinly shredded cabbage.

Notes, tips, and variations

 * Pork can be substituted by chicken or beef.
 * Finished tonkatsu can be served as a topping to Japanese curry or simmered with egg and broth and served over rice as katsudon.