Tonkatsu is part of the katsu family in Japanese cooking. Katsu means fried cutlet of meat or seafood made with panko breadcrumbs so Tonkatsu is a katsu of pork cutlet.
Servings: 6 servings
For pork tonkatsu
- 6 pcs pork chop loins
- 2 medium eggs beaten
- 1 cup flour
- 2 cups panko bread crumbs
- 3 cups cooking oil
- salt and pepper for seasoning
For tonkatsu sauce
- 1 cup water
- 4 tbsp soy sauce
- 2 tbsp honey
- 1/4 tsp garlic
- 1/4 tsp ginger grated
- 2 tbsp cornstarch dissolve in 1/4 cup water thickening agent
Wash the pork chops the pound them with meat hammer to tenderize. Season with salt and pepper and marinate for 30 minutes
Prepare the coating while meat is resting by beating the eggs and put flour and bread crumbs in two separate bowls.
When the pork is done marinating. Coat the pork with flour and shake off excess. Then dip into the beaten egg and coat with bread crumbs making sure all sides are evenly covered.
Deep fry the pork cutlets for 3 minutes or until they turn golden brown. Ttransfer to a plate lined with paper towels.
For making tonkatsu sauce
In a saucepan in medium heat, add water, soysauce, honey, mirin, sugar, powdered garlic and ginger and let boil. Reduce heat and let simmer 2 minutes then add and whisk the cornstarch and water mixture gradually until sauce thickens.
Slice the Tonkatsu into pieces and serve with some steamed rice and tonkatsu sauce.