Tonkatsu – Japanese Chop
by Editorial Staff
Tonkatsu – Japanese Chop
Having prepared tonkatsu and sprinkled it with sauce, you will understand what completely unknown flavoring shades a chop familiar from childhood can have.
Ingredients
- 480-500 g pork fillet (4 pieces of pork about 1 cm thick)
- 2 tablespoon. tablespoons of flour
- 1 egg
- 1 cup bread crumbs
- vegetable oil for frying
- half a head of white cabbage
- For the sauce:
- 4 tbsp of ketchup
- 2 tablespoon. tablespoons of hot soy sauce
- 2 tablespoon. tablespoons of white wine
Directions
- Thoroughly beat off the pieces of meat, roll them in flour, dip in a beaten egg, and abundantly roll in breadcrumbs. There is no need to salt and pepper the meat!
Pour enough oil into the skillet so that the tonkatsu is coated in oil during frying. Heat the oil to about 160-170 degrees. Gently dip the chops into it and fry until brown, turn over. The tonkatsu frying process takes approximately 5-6 minutes.
- The usual side dish for tonkatsu is cabbage, in combination with which the meat is betterabsorbed. Chop the cabbage very finely, cover with boiling water and keep covered for 5-10 minutes. Such cabbage will be crispy and very distinctive in taste. Then put the cabbage in a colander.
- Prepare tonkatsu sauce by mixing ketchup, hot soy sauce and white wine, bring to a boil and refrigerate. If hot soy sauce is not available, add red hot and black pepper to your regular soy sauce to taste.
- Put the cabbage on a plate in a slide, put tonkatsu next to it and pour over the sauce. I also cooked rice for a side dish. My homemade dish really enjoyed it.
Enjoy your meal!
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