Description
Golden crispy breaded pork cutlets served over steamed rice with a sweet and tangy homemade tonkatsu sauce, accompanied by fresh shredded cabbage for a comforting and authentic Japanese meal.
Ingredients
For the Katsu:
- 2 pork cutlets
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- Oil for frying (vegetable or canola oil recommended)
For the Sauce:
- 3 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
For Serving:
- 2 cups cooked white rice (steamed)
- Shredded cabbage, as desired
Instructions
- Season the pork: Sprinkle both sides of the pork cutlets evenly with salt and pepper to enhance flavor.
- Prepare coating: Set up three shallow dishes: one with flour, one with the beaten egg, and one with panko breadcrumbs.
- Coat the pork: Dredge each pork cutlet first in flour, shaking off excess; then dip into the beaten egg ensuring full coverage; finally press into panko breadcrumbs until well coated.
- Fry the cutlets: Heat oil in a deep skillet or frying pan over medium-high heat. Fry the breaded pork cutlets in hot oil until golden brown and cooked through, about 3-4 minutes per side. Avoid overcrowding the pan for even cooking.
- Make the sauce: In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, and sugar until smooth and well combined.
- Assemble the bowls: Slice the cooked pork katsu into strips and place atop bowls of steamed rice. Add a generous portion of shredded cabbage on the side.
- Serve: Drizzle the homemade tonkatsu sauce over the pork and cabbage. Serve immediately for best texture and flavor.
Notes
- Use panko breadcrumbs to achieve an extra crispy crust.
- Do not overcrowd the pan while frying to maintain oil temperature and crispiness.
- Adjust the amount of sauce to taste for desired sweetness and tanginess.
- Leftover sauce can be stored refrigerated for up to one week.
- For a healthier option, pork cutlets can be baked instead of fried, though crispiness will differ.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
