Hello, hungry ones!
Hope you’ve got sunshine wherever you are! Philippines is drowning and Alex is making that an excuse to make her tonkatsu. I’d like to think it would save us all from an impending deluge, or at least it would make it worthwhile.
What you need:
- 4 boneless pork chops
- 1 large egg, beaten
- 1 cup panko bread crumbs
- flour for coating
- coconut oil for frying
- Tonkatsu sauce (separate recipe below)
What you need
- 1/4 cup ketchup
- 4 teaspoons rice wine
- 4 teaspoons soy sauce
- 4 teaspoons Worcestershire sauce
- 2 teaspoons sugar
- 2 teaspoons applesauce
- 4 teaspoons rice wine vinegar
- 4 teaspoons yellow mustard
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground clove
- 1/4 teaspoon garlic powder
Just mix them together until well blended! You’ve got a sauce!
What do to:
1. Get the pork chops and cut the edges in several places. Season with salt and pepper.
2. Coat pork with flour, dip the pork in beaten egg and coat pork with panko and pat well.
3. Heat oil and deep-fry breaded pork for a few minutes. Turn the pork over and fry a few more minutes or until cooked and browned.
4. Remove pork from the oil and drain on paper towels. Cut each tonkatsu into small pieces and serve on plates. Pour some tonkatsu sauce over them before eating. Put some karashi mustard or shredded cabbage on the side if you want. Enjoy!
- Pasta Aglio e Olio and Tonkatsu (luciedoesthinggs.wordpress.com)
- Recipe Tuesday – Panko Crusted Pork Cutlets (barbhogan.typepad.com)
- Great Seattle Family Burger Challenge: Katsu Burger! (seattleflourchild.wordpress.com)
- Panko Breaded Skirt Steak & Tonkatsu Sauce ( Gyū katsu (牛カツ (chefsopinion.org)
- Kenzo Ramen (travellingfoodtographer.wordpress.com)