Recipe

Tonkatsu

Tonkatsu, a Japanese food of a breaded, pork cutlet, deep-fried and served on a bed of cabbage.

Mar 31, 2011 1:00pm
  • 30 mins cooking
  • Serves 4
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Ingredients

Tonkatsu
  • 300 gram cabbage, shredded finely
  • 4 pork steaks (600g)
  • 1/4 cup (35g) plain (all-purpose) flour
  • 2 eggs, beaten lightly
  • 2 teaspoon water
  • 2 cup (100g) japanese breadcrumbs
  • vegetable oil, for deep-frying
  • 1 lemon (140g), cut into wedges
  • 3 teaspoon japanese mustard
  • 1/3 cup (80ml) tomato sauce
  • 2 tablespoon japanese worcestershire sauce
  • 2 tablespoon sake
  • 1 teaspoon japanese soy sauce
  • 1 teaspoon japanese mustard

Method

Tonkatsu
  • 1
    Place cabbage in large bowl, cover with iced water, stand 5 minutes until crisp; drain.
  • 2
    Meanwhile, make tonkatsu sauce. Bring ingredients to the boil in small saucepan; whisk until smooth. Remove from heat; cool.
  • 3
    Pound pork gently with meat mallet. Coat steak in flour; shake off excess. Dip pork in combined egg and the water; coat in breadcrumbs.
  • 4
    Heat enough oil to cover pork in medium saucepan or deep-fryer. Cook pork, in batches, turning occasionally, 5 minutes until golden all over (skim oil between batches to remove any crumbs); drain on absorbent paper. Cut pork diagonally into 2cm (¾-inch) slices.
  • 5
    Place cabbage on serving plate; arrange pork slices on cabbage. Serve with lemon wedges, mustard and tonkatsu sauce.

Notes

Ready-made tonkatsu sauce is also available from Asian food stores. Japanese breadcrumbs are available in two crumb sizes, either size is suitable for this recipe.

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