Tonkatsu
Panko-crumbed pork cutlet, the original katsu (chicken came later). Pork loin or fillet, shallow-fried golden, sliced and served with shredded cabbage and tonkatsu sauce. Find at any Japanese yōshoku restaurant.
Overview
Thick pork loin steaks are scored, seasoned, breaded with flour-egg-panko, and shallow-fried until the crust is shatter-crisp. Served with cabbage so finely shredded it's practically a slaw, and a sticky-sweet katsu sauce.
Ingredients
Pork
- 4 pork loin steaks (about 180 g each, 1 ½-2 cm thick)
- 4 tablespoons plain flour
- 2 eggs (beaten)
- 150 g panko breadcrumbs
- salt
- pepper
- Vegetable oil for shallow-frying (about 4 tablespoons)
Katsu sauce
- 4 tablespoons Worcestershire sauce
- 4 tablespoons ketchup
- 2 teaspoons soy sauce
- 2 teaspoons sugar
- 1 teaspoon Dijon mustard
To serve
- 300 g cooked Japanese short-grain rice
- ¼ small white cabbage (very finely shredded)
- 1 lemon (cut into wedges)
- 1 tablespoon toasted sesame seeds
Method
Stage 1 - Prep the pork
- Pat the pork steaks dry. Trim excess fat but leave a thin rim.
- Score the surface in a shallow cross-hatch on both sides (prevents curling).
- Season generously with salt and pepper.
Stage 2 - Bread
- Set up three plates: flour, beaten egg, panko.
- Coat each steak in flour, then egg, then press firmly into panko on both sides.
Stage 3 - Fry
- Heat 4 tablespoons of oil in a wide heavy pan over medium heat.
- Fry for 3-4 minutes a side until deep golden and cooked through (62°C in the centre).
- Drain on a wire rack.
Stage 4 - Sauce and serve
- Whisk the sauce ingredients in a small bowl.
- Slice each cutlet into 2 cm strips.
- Plate with rice, cabbage and sliced tonkatsu. Drizzle with sauce, scatter sesame seeds, and add a lemon wedge.
Notes
- Score the pork: The strip of fat around pork loin contracts as it cooks, curling the cutlet; cross-hatch scoring prevents this.
- Don't overcook: Modern pork is safe at 62°C. Cooked beyond that and you've made boot leather.
- Grate ginger into the cabbage: Some traditions add a tiny bit of ginger to the slaw; brightens the dish.
Storage
- Eat immediately. Keeps 1 day refrigerated; reheat in a 180°C oven for 8 minutes.
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