Recipe for Japanese fried pork koogel (Tonkatsu)
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Tonkatsu, or pork kotlet, is a fillet of a Japanese dish that is pan-fried and fried. Usually, tonkatsu is served with dark sauce and shredded cabbage.
Pork tonkatsu is often found on Japanese restaurant menus and is also very popular in bentos (packed lunches) . Pork tuna katsu is also a popular ingredient of katsu donburi (one of the ingredients served with rice), which is tuna katsu served with a baked egg and a succulent sweet sauce, all over a bed of rice in a large bowl.
Tonkatsu is served with a decorated tonkatsu sauce, conveniently prepared in bottles from Japanese and other Asian grocery stores. The popular Japanese tonkatsu sauce is known as “Bull Dog Tonkatsu Sauce”. It was made with a mixture of fruits and Vegetable Recipes to create a dark and tasty sauce suitable for tonkatsu.
Pork tonkatsu variations are made with chicken fillets instead of pork and known as chicken stock.
Traditionally, pork tuna tuna tatou is served with a generous portion of finely chopped green cabbage, which is fed with tuna tuna tatou. Often, a tuna tat sauce is also applied.
What you’ll need
4 pork chops (boneless) 1 large egg (beaten) 1/2 to 1 cup breadcrumbs (panko) Salt and black pepper to taste 1 cup all-purpose flour (for breading) 1 cup canola (oil for frying) Garnish: 1/4 head of cabbage (chopped green) Garnish: tonkatsu sauce, bottled Optional: Karashi (hot Japanese mustard)
How to make it
Trim the edges of the pork in several places. Season with salt and pepper. Set the pan with three shallow dishes. Put the flour in the first dish, the lightly beaten eggs in the second dish and the panko breadcrumbs in the third dish. Dip each pork in the carbonized flour, shaking off the excess. Dip the pork in the beaten egg. Dip the pork in the panko breadcrumbs and set aside on a platter. Heat canola oil in a deep skillet for frying, about 340 F. Fry the pan-fried pork for a few minutes. Turn the pork over and fry for a few more minutes or until cooked and browned. About 5 minutes on each side for a total of about 10 to 11 minutes. Remove the pork from the oil and drain the paper towels. While pork is resting, finely chop green cabbage and soak in ice cold water. Pull the chopped cabbage well. Cut each tuna into small lengthwise pieces and serve on plates with the shredded cabbage. Drizzle some of the tuna sauce over the tuna before eating. Seras karashi (hot Japanese mustard) if you like. Nutritional guidelines (per serving) Calories 1276 Total fat 89 g Saturated fat 15 g Saturated fat 49 g Cholesterol 397 mg Sodium 756 mg Carbohydrate 49 g Fiber 11 g Protein 71 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
