The Bubble Chef
cooks whatever your heart desires...
Tuesday, March 23, 2004
Tonkatsu
Tonkatsu is one of the most popular dishes in Japan. It consists of a breaded deep-fried pork cutlet, and is generally served with shredded cabbage, some mustard, white rice, and miso soup. A thick sauce, a kind of Worcester sauce, is always served with tonkatsu. I normally eat it with few drops of knorr's seasonings to bring out the taste. Sometimes, with tartar sauce that blends with the flavour. I remember when I was in College, me and my group of friends would always like to order this food with knorr seasonings and soup on its side. Simple yet yummy! Today, I cooked it with our favorite soup, Tom Kha Gai.
Ingredients:
4 slices pork sirloin,(about 1/2 to 1 inch thick)
1 egg, beaten
2 cups Kasugai bread crumbs
1 cup flour
Vegetable or Peanut oil for deep frying
1 lemon (optional)
Tonkatsu sauce or subsititute:
Use your favorite steak sauce and mix with ketchup to sweeten. You can also mix in lemon juice, to add a touch of sourness. A-1 or 76 steak sauce, or even Worcestershire sauce alone, goes well, too.
Method:
Tenderize the meat and flatten to about 1/2 inch thick. Season the pork with salt and pepper. Coat the meat with flour and shake off the excess. Dip the meat into the egg, then the bread crumbs on a platter. Chill the meat in the freezer for 20 minutes or in the refrigerator for 2 hours. This chilling process gives the tonkatsu a crispy crust. Deep-fry (350F) until each side is light to medium golden brown. Drain the oil well and serve with garnishes. Slices of tomato will add some color.
To tonkatsu-fry seafood or other types of meat, follow the same directions.
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Ingredients:
4 slices pork sirloin,(about 1/2 to 1 inch thick)
1 egg, beaten
2 cups Kasugai bread crumbs
1 cup flour
Vegetable or Peanut oil for deep frying
1 lemon (optional)
Tonkatsu sauce or subsititute:
Use your favorite steak sauce and mix with ketchup to sweeten. You can also mix in lemon juice, to add a touch of sourness. A-1 or 76 steak sauce, or even Worcestershire sauce alone, goes well, too.
Method:
Tenderize the meat and flatten to about 1/2 inch thick. Season the pork with salt and pepper. Coat the meat with flour and shake off the excess. Dip the meat into the egg, then the bread crumbs on a platter. Chill the meat in the freezer for 20 minutes or in the refrigerator for 2 hours. This chilling process gives the tonkatsu a crispy crust. Deep-fry (350F) until each side is light to medium golden brown. Drain the oil well and serve with garnishes. Slices of tomato will add some color.
To tonkatsu-fry seafood or other types of meat, follow the same directions.
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