Japanese Pork Katsu
photo by teresas
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 tablespoon low sodium soy sauce
- 1 tablespoon mirin or 1 tablespoon sake
- 1 tablespoon Worcestershire sauce
- 3 -4 tablespoons ketchup (I used 4 T because I like the sauce sweeter. You decide how you like it!)
- 1⁄2 teaspoon hot mustard
- 4 pork cutlets, about 1 1/2 pound in total (no bone)
- 1 egg
- 3 -4 tablespoons flour
- 1 cup panko breadcrumbs
- kosher salt & freshly ground black pepper, to taste
- 1⁄4 cup corn or 1/4 cup peanut oil
- steamed rice, opt., for serving
directions
-
Make the dipping sauce:
- Stir together 1 T. of hot water and the soy sauce, mirin, worcestershire sauce, ketchup and mustard. Set aside.
-
Prep the pork:
- Place the pork cutlets between 2 sheets of waxed paper or plastic wrap and pound them with a meat pounder until about 1/4 inch thick. In a shallow bowl, lightly beat the egg. Spread the flour and panko on 2 separate plates. Season the flour with the salt and pepper. Also, season the pork cutlets with salt on both sides. Then dip the pork first into the flour, then the egg and last the panko (coating both sides). Press the panko into the pork so it stays put.
-
Panfry the pork:
- Heat a large nonstick skillet over medium-high heat until just hot and then add the oil. Add the cutlets and fry, turning once, until golden brown on both sides and just opaque at the center (you don't want to overcook pork) - this should take approximately 5 minutes on each side.
- Tranfer the cutlets to paper towel to drain briefly, then cut across the grain into strips 1/2 inch thick.
- Serve with the dipping sauce and rice.
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Reviews
-
This is so yummy...we loved all the flavors...I cut the recipe in half...this is so easy to prepare and really cooks quickly...the pork was so tender that we cut it with a fork...we enjoyed the crispy panko crust...served it with the suggested rice and a delicious side of Asian sugar snap peas...it made a wonderful meal...thanks for sharing your recipe...
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Loved it!!! We used a pork tenderloin that we sliced lengthwise and pounded as instructed. The instructions were spot on and the katsu turned out tender, beautiful and crispy! This is a company-worth dish that is very easy and quick to put together. Thanks for posting! Made for Culinary Quest 2015 by a Toasted Tourist.
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RECIPE SUBMITTED BY
LifeIsGood
United States
Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!