Pork Tonkatsu c.1997, M.S. Milliken & S. Feniger, all rights
reserved
4 slices pork loin or tenderloin, each about 1/2-inch thick and 5
ounces
Salt and freshly ground black pepper
Flour for dredging
2 eggs, lightly beaten
2 cups panko (bread crumbs)
Vegetable oil for pan frying
Shredded Napa cabbage, for serving
Lemon wedges, for garnish
Tonkatsu sauce, for dipping (below)
Slash the fat rimming one side of the loin cutlet to keep the meat
from curling when deepfried. Pound to flatten to about 1/4 inch.
Salt and pepper both sides of each cutlet. Dredge each in flour,
then dip into beaten eggs and press into bread crumbs to coat both
sides.
Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or
2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7
minutes, turning them once or twice. Drain the cutlets on paper
towels and cut the pork into bite-size strips that can be eaten with
chopsticks.
Arrange the pork on a platter lined with the shredded cabbage, and
garnish with lemon wedges. Serve the sauce on the side for dipping,
or pour it over the pork and cabbage.
Sauce:
1 c. Ketchup
1/2 c Worcestershire
2 c Sake
2 TB Ginger
2 TB Garlic
1/4 c Sugar
1/4 c Mirin
Combine all in saucepan, bring to boil, simmer 25-30 min., chill.
Yields 3 c. Store 4-6 weeks in fridge.
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
reserved
4 slices pork loin or tenderloin, each about 1/2-inch thick and 5
ounces
Salt and freshly ground black pepper
Flour for dredging
2 eggs, lightly beaten
2 cups panko (bread crumbs)
Vegetable oil for pan frying
Shredded Napa cabbage, for serving
Lemon wedges, for garnish
Tonkatsu sauce, for dipping (below)
Slash the fat rimming one side of the loin cutlet to keep the meat
from curling when deepfried. Pound to flatten to about 1/4 inch.
Salt and pepper both sides of each cutlet. Dredge each in flour,
then dip into beaten eggs and press into bread crumbs to coat both
sides.
Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or
2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7
minutes, turning them once or twice. Drain the cutlets on paper
towels and cut the pork into bite-size strips that can be eaten with
chopsticks.
Arrange the pork on a platter lined with the shredded cabbage, and
garnish with lemon wedges. Serve the sauce on the side for dipping,
or pour it over the pork and cabbage.
Sauce:
1 c. Ketchup
1/2 c Worcestershire
2 c Sake
2 TB Ginger
2 TB Garlic
1/4 c Sugar
1/4 c Mirin
Combine all in saucepan, bring to boil, simmer 25-30 min., chill.
Yields 3 c. Store 4-6 weeks in fridge.
Copyright © 2006 Television Food Network, G.P., All Rights Reserved