Japanese Take-Out Tonkatsu (Fried Pork Cutlets)

“If you thought Japanese cuisine didn't include comfort food, think again. This hugely popular dish, both here and in Japan, has a lot in common with our Southern chicken-fried steak. Pork cutlets are seasoned, breaded, and fried until golden brown, then served with a thick Worcestershire-based Asian-style barbecue sauce and shredded cabbage. From the Take-Out Menu Cookbook.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the sauce: Whisk all the ingredients together in a bowl until the sugar is dissolved. Let stand for 30 minutes to allow the flavors to develop.
  2. To make the tonkatsu: Heat 1/2 inch of oil in a large skillet to 360º.
  3. Pat the pork cutlets dry with paper towels, and make a few vertical slits on the outer rim of the cutlets to prevent them from curling when cooked.
  4. Season both sides of the pork with salt & pepper, and dredge with flour, shaking off any excess.
  5. Mix the eggs with 1 tablespoon water in a shallow bowl.
  6. Dip the cutlets in the egg, then coat in panko breadcrumbs. Gently slide the cutlets into the oil and cook for 4 to 5 minutes per side until golden brown, or just cooked through. Drain on paper towels.
  7. Cut each cutlet crosswise into 1-inch strips. Arrange on individual plates and garnish with cabbage and lemon wedges. Serve with a dish of tonkatsu sauce on the side for dipping. Accompany with rice.

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