Tonkatsu

Added on Thu Feb 21 2008

Views 402

The Basics

• Dish: Main Course
• cuisine: Japanese
• Serves: 2
• Prep Time: 0hrs 15 mins
• Cooking Time: 0hrs 10 mins

Ingredients

• 2 Boneless pork loins
• 2 Eggs
•  Plain Flour
•  Panko breadcrumbs/breadcrumbs
•  Vegetable oil
•  Steamed rice (to serve)
•  Side salad (to garnish)

Method

1. Using the broad side of a large knife, gently flatten your pork slightly. This means your meat will cook thoroughly.

2. Beat together the eggs in a bowl and set aside.

3. I like to use food bags to coat my pork as it reduces mess and washing up, so put 3-4 tbsps of plain flour in one food bag, and 3-4 tbsps of Panko in another. Panko can be obtained from any Oriental supermarket. Alternatively, use stale bread and whizz in a food processor to make breadcrumbs.

4. Place your pork in the bag with plain flour, give it a twist to secure the top and shake well until the pork is coated in plain flour. Take them out, shaking off excess flour, and coat them in the beaten egg. Remove them to the Panko bag and shake again until well coated. It's best to do this one at a time to ensure your pork pieces are well coated.

5. Fill a wok with about 1-2inches of vegetable oil and heat until very hot but not smoking. You can test the heat by flicking a small amount of flour into the hot oil - if it sizzles and disappears your oil is hot enough. Place the Panko-coated pork pieces in the oil and, using wooden chopsticks/a slotted spoon, turn the pork until the breadcrumbs turn a golden brown and harden. When cooked, drain the excess oil on a sheet of kitchen towel (paper towel).

6. Serve immediately with steamed rice and a garnish with a side salad.

NB. Tonkatsu is traditionally served with 'Bulldog sauce'. This is a fruity brown sauce which can be found in any Oriental supermarket. Alternatively, mix (HP) brown sauce with ketchup to get the same effect!