Longing for Japanese food this Circuit Breaker period? You can make your own Japanese meal right at home! Tonkatsu, or Japanese Fried Pork Cutlet, is a one of the well known dishes in Japanese cuisine. It is a crispy and crunchy fried pork cutlet with Panko breadcrumbs. Japanese Tonkatsu and Miso Soup, paired with cabbage salad, is our family’s favourite!
Recipe for Japanese Tonkatsu and Miso Soup
Serving: 2 persons
For the Fried Pork (Katsu) Cutlet:
- Oil for deep frying (about 2 cups)
- 2 pieces of pork loin chop (1/2″ thick, tenderise the meat by pounding it a few times on each side with a metal meat pounder or the back of our knife)
- 2 tablespoons of All Purpose Flour (can be substituted with cornflour)
- 1 large egg (beaten)
- 1/2 cup of Panko Breadcrumbs
For the Cabbage Salad:
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- 1/4 head of cabbage (shredded)
- some shredded carrots (optional)
For the Katsu Sauce:
Mix well and set aside in a small bowl (or use a store-bought Okonomiyaki Sauce).
- 1 tablespoon of ketchup
- 2-1/2 teaspoon of Worcestershire Sauce
- 1-1/2 teaspoon of oyster sauce
- 1 teaspoon of sugar
For the Miso Soup:
- 1/2 block soft tofu (diced to small cubes)
- 1 tablespoon of miso paste, diluted with 2 tablespoons of water
- Some Wakame Seaweed (hydrated)
- 3 cups of boiled water in a pot
- Rinse and wash 1/4 head of cabbage with water. Try to dry it as much as you can. Shred it thinly and keep in a bowl. Cover and keep it in the fridge while you fry the pork cutlet.
- To make the miso soup, bring the 3 cups of water to boil in a pot. Once it boils, add in the tofu and hydrated seaweed. When it boils again, put in the miso mixture and stir well. Cook for a minute and turn off the stove. (DO NOT boil the miso.)
- Heat up a small pot of oil for deep-frying, at 350F.
- Rinse the pork cutlets with cold water, pat dry with paper towels and season with salt and black pepper. Arrange the flour, egg and panko in three separate shallow plates, next to each other.
- Coat a piece of the pork cutlet lightly with some flour. Shake off the excess. Dip the pork cutlet into the egg, then immediately onto the panko. Make sure that the pork cutlet is evenly coated with a layer of panko. Set aside for deep-frying. Repeat the same to the remaining pork cutlets.
- Deep fry the pork cutlet until they turn golden brown. Remove using a strainer and transfer to a plate lined with paper towels.
- Slice the Tonkatsu into pieces and drizzle the sauce on top of it. Serve the cutlet with shredded cabbage, miso soup and with or without rice. Enjoy it either way!
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