Japanese Pork Cutlet

Hi, everyone.  Welcome to my blog.

My name's Misato Matsuzawa, and I live in Nagano Prefecture, a very beautiful region in central Japan.

I teach English to Japanese kids and Japanses cooking to people from overseas living in Japan.  

If you would like to know more about me, here is my information.

 

Today I 'd like to show you how to cook Japanse Pork Cutlet. It is called Tonkatsu in Japanese.  I like Katusdon which is Tonkatu on rice with cabbage and sauce.  I think Tonkatsu goes well with sushi rice so you can enjoy Maki-sushi (Rolled sushi) with Tonkatsu.   

 

What you need;

Cooking Utensils

  • knife
  • cutting board
  • measuring cup (spoon)
  • cooking chopsticks
  • deep frying pan 
  • wire rack
Ingredients  serves 2
  1. 2 slices pork loin
  2. pinch salt and pepper
  3. 1egg
  4. 3 Tbsp flour
  5. 5 Tbsp dried bread crumbs
  6. 300-500cc vegetable oil
  7. tonkatsu sauce
  8. 4 leaves of cabbage
     
     
Direction
  1. Slash the area between the meat and fat on the pork to prevent it from curling up when deep-frying.
     
     
  2. Shape the meat with your hands.
  3. Season the meat with salt and pepper.
  4. Beat the egg on a plate.
  5. Place the meat in flour and dust off the excess flour.
  6. Use low heat to evaporate the remaining moisture.
  7. Dip the meat into the egg mix.
  8. Place the meat into the dried bread crumb's bowl.  Press the meat and dried bread crumbs together.
  9. Heat the oil up to 160℃ or drop the dried bread crumbs into the oil and check if they slowly spread out.
  10. Gently put the meat into the oil one by one.
  11. Deep fry the meat thoroughly in the oil turning over when necessary.
  12. Remove the meat when it darkens and get rid of the excess oil on the meat.  Place the meat on the wire rack.
  13. Heat the oil up to 180℃ and deep fry the meat an extra mintue (about 30 seconds each side) again.
  14. Remove the meat from the oil when it turns golden brown and place on the rack again.
  15. Cut the meat into serving sizes.  Be careful not to move the knife back and forth.  Cut down directly with the knife.
  16. Place the slice tonkatsu and plate with the cabbage you sliced into thin threads.  Serve with tonkatsu sauce.
That's it!!

 

 

 

 
 
I'm looking forward to chatting you in my next post.
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