Tonkatsu is a beloved Japanese classic, featuring succulent, breaded pork cutlets served with crispy Snowy Cabbage and flavorful Tonkatsu sauce. The dish is a harmonious balance of textures and flavors, with the crispy coating giving way to tender, juicy pork. A touch of Japanese mustard adds a spicy kick, while the refreshing cabbage provides a perfect contrast. Tonkatsu is a comforting and satisfying meal that captures the essence of Japanese culinary excellence.
Tonkatsu
You have the ingredients for Tonkatsu, a Japanese dish featuring crispy, breaded pork cutlets. To prepare, make fresh breadcrumbs (Nama Panko), bread and fry pork cutlets, and serve with Snowy Cabbage, Tonkatsu sauce, and Japanese mustard. It's a delightful and satisfying Japanese classic.
Equipment
- Deep Pot or Frying Pan
- Food Processor optional
- Tongs
- Thermometer
- Cutting board and knife
- bowl
- paper towels
- Plates and Bowls
- Garlic Press optional
- Serving plates
Ingredients
- 1 lb loaf soft white bread For the Nama Panko (Fresh Bread Crumbs)
- 1 head green cabbage For the Snowy Cabbage
- 1 quarts canola or other neutral oil
- 1 boneless pork loin
- Sea salt
- 1 garlic clove
- 1/4 cup all-purpose flour
- 1 large egg beaten
- 21/2 Nama Panko (fresh bread crumbs)
Instructions
- Prepare the Snowy Cabbage:1 head green cabbage
- Make Nama Panko (Fresh Bread Crumbs)1 lb loaf soft white bread
- Prepare the Pork Cutlets1 boneless pork loin
- Breading the Pork Cutlets
- Fry the Tonkatsu
- Serving
Notes
- Pork Cutlet Thickness: Try to cut the pork loin into evenly thick slices, usually about 1-inch thick. This ensures that the pork cooks evenly and remains tender.
- Breading Technique: When breading the pork cutlets, make sure to press the fresh bread crumbs (Nama Panko) firmly onto the meat to create a crisp and even crust.
- Oil Temperature: Maintain the frying oil at around 350°F (175°C). Use a kitchen thermometer to monitor the temperature for best results. If the oil is too hot, the coating may brown too quickly and the inside won't cook properly.
- Drain Excess Oil: After frying, place the Tonkatsu on paper towels to drain excess oil and maintain its crispiness.
- Crispy Cabbage: Soaking the cabbage in ice water before serving helps make it crispy. Pat it dry before plating to prevent dilution of the Tonkatsu sauce.
- Tonkatsu Sauce: You can use store-bought Tonkatsu sauce or make your own by mixing Worcestershire sauce, ketchup, soy sauce, and other seasonings to your taste.
- Japanese Mustard: Japanese mustard is often served alongside Tonkatsu. It adds a spicy kick to the dish. Adjust the amount to your spice preference.
- Serving Suggestions: Tonkatsu is commonly served with steamed rice and miso soup for a complete Japanese meal.
- Safety Precautions: When deep-frying, be cautious and use a deep pot with high sides to prevent oil splatter. Handle hot oil with care, and ensure proper ventilation in your kitchen.
- Customization: Feel free to customize your Tonkatsu with other side dishes or ingredients you enjoy. Some people like to add shredded cabbage, pickles, or a soft-boiled egg as additional accompaniments.
Nutrition
Calories: 700kcal | Carbohydrates: 30g | Protein: 40g | Fat: 35g | Saturated Fat: 3g | Sodium: 1200mg | Vitamin C: 35mg | Calcium: 50mg | Iron: 2.5mg
