Tonkatsu or Japanese schnitzel
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Tonkatsu is the Japanese equivalent of wiener schnitzel. However, the crunchiness of tonkatsu is in a class of its own – thanks to the panko flour used in Japan. A tasty soosu sauce tops the meal.
Ingredients for four
600g pork tenderloins salt pepper wheat flour 1 egg panko flour (Japanese breadcrumbs) 1 l rapeseed oil for frying
Soosu sauce
1 dl ketchup 1/2 dl HP sauce 2 tbsp rice wine vinegar (or white wine vinegar) 1 tsp ginger grated 1 tsp garlic grated 1 tbsp soy sauce 2 tbsp cane sugar
Tee tonkatsu näin:
Mix the soy ingredients and place in a cupboard to season.
Cut the fillet into matchstick-sized pieces and pound flat. Alternatively, you can cut the fillets into large pieces and slice them after frying, making them easy to eat, even with chopsticks.
Prepare three plates for the core. One with wheat flour, one with an egg (whisk the mixture to break it up) and one with panko flour.
Soak the pork chops in salt and pepper. Then arrange in an orderly fashion in three serving dishes.
&Set in a saucepan and heat through (be careful when immersing).
Simmer and cook the tonkatsu for a few minutes until the surface turns a crispy golden yellow. Drain and enjoy with tonkatsu sou sauce.
