Sunday, February 27, 2011

Tonkatsu 豚カツ Japanese Crumbed Pork Cutlet


This is a dish that we both adore at the tummies' household. A popular Japanese yoshoku (western cuisine) dish that doesn't need much introduction. It is absolutely delicious and so simple to prepare, perfect on those days when one doesn't feel like doing too much in the kitchen. If you want a more substantial meal with rice why not try katsu don (crumbed cutlet rice bowl) instead? Use veal loin or chicken breast for an equally delicious halal version.
P.S A 3 week wait for the internet connection and I am looking forward to blog from the comfort of our home. Enjoy your Sunday and happy cooking!



serves 4 as a one dish meal
you'll need;
600 g of pork or veal loin, cut into 1.5 cm cutlets
salt and pepper to taste
2 eggs, lightly beaten
flour for crumbing
panko (Japanese breadcrumbs) for crumbing
oil for deep frying
1/2 a cabbage, finely shredded
tonkatsu* sauce to serve
* a fruit base sauce similar to Worcestershire sauce available at Asian grocers



Finely shred cabbage with a very sharp knife and set aside.



Cut loin into 1.5 cm and pound with a kitchen mallet on both sides and you should be left with cutlets with the thickness of roughly 1 cm. Season generously with salt and pepper.



Crumb cutlets (flour - beaten eggs - panko).



Deep fry cutlets until golden and crispy. Drain well and rest for 5 minutes before slicing.



Serve immediately with shredded cabbage and a good drizzle of tonkatsu sauce.

12 comments:

  1. I love this dish. Must try. I didn't end up making Yong Tau Foo, but made the Tau Yew Bak instead, using slightly less garlic (abotu 20 cloves). Very delicious.

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  2. I am glad to ba back visiting everyones blogs. I missed doing this!
    I do like this dish, I even make my own tonkatsu sauce! Your looks so tasty!

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  3. I couldn't stop staring at the shredded cabbage- you've got some nifty knife skill! This is also one of my favourite dishes but I haven't had this for a while... The deep frying part had kept me away a little...:)

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  4. this looks great love Japanese food, oh bless no internet at home feel for ya

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  5. I love this with Japanese curry sauce!

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  6. I like to give try to different sauces and soups. And that is really the nice addition in my cooking list. I will try to make it soon, so That I can tell you people that how was that. Thanks for posting

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  7. Try your lemon chicken last night and we were fighting for the last piece, thank you! This is one of my favourites and I am sure I'll be trying this very soon.

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  8. the cabbage is so finely juilienned! that's remaking tonkichi at a fraction of the price. Thanks for sharing!

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  9. I love Japanese food; just samepled some the 3 days agod and they are delcious:D Your cutlets looks so good, just like chicken chop:D

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  10. How on earth did you manage to cut up the cabbage into such fine shreds? You memang boleh! What I did was to use slicer. Must try this dish, looks yummy and easy enough.

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  11. I might try this with chicken tonight but I doubt I will be able to shred the cabbage that finely!

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  12. you just reminded me that I have panko crumbs leftover. and I have pork!

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