Tonkatsu is a popular Japanese dish that consists of a breaded and deep-fried pork cutlet. The name “Tonkatsu” comes from the Japanese words “ton” meaning pork and “katsu” meaning cutlet or meat cutlet.
To prepare Tonkatsu, a boneless pork loin or pork fillet is typically used. The meat is first seasoned with salt and pepper, then coated in flour, egg, and panko breadcrumbs. Panko breadcrumbs are lighter and crispier than regular breadcrumbs, which makes them ideal for coating the pork cutlet.
The breaded pork cutlet is then deep-fried until golden brown and crispy on the outside, while still juicy and tender on the inside. Tonkatsu is typically served with shredded cabbage and a tangy tonkatsu sauce made from a mixture of Worcestershire sauce, ketchup, soy sauce, and other seasonings.
Tonkatsu can be enjoyed as a main course with rice and miso soup, or it can be sliced and served in sandwiches or on top of salads. It is a popular dish in Japan and can also be found in Japanese restaurants around the world.
- 2 cups cooked Japanese rice
- 2 pork cutlets (loin or fillet), about 1/2 inch thick
- 1 onion, sliced thinly
- 4 eggs
- 1 cup dashi stock
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sugar
- 1/4 cup flour
- 1/4 cup panko breadcrumbs
- Vegetable oil for frying
- Salt and pepper
- Green onions for garnish
In a small saucepan, combine the dashi stock, soy sauce, mirin, and sugar. Heat over medium heat until the sugar has dissolved. Set aside.
Season the pork cutlets with salt and pepper. Dredge in flour, dip in beaten egg, and coat with panko breadcrumbs.
Heat a large frying pan over medium heat with about 1/2 inch of vegetable oil. Fry the pork cutlets until golden brown on both sides. Remove from the pan and drain on paper towels.
In the same pan, sauté the sliced onions until softened and translucent.
Pour the dashi mixture into the pan and bring to a boil. Reduce the heat to low and let simmer for a few minutes.
Beat the eggs in a small bowl. Pour over the onion and dashi mixture. Stir until the eggs are cooked.
Slice the pork cutlets into thin pieces.
To serve, place a cup of cooked rice into each bowl. Top with the sliced pork cutlets and egg and onion mixture. Garnish with sliced green onions.
Enjoy your delicious katsu-don!
Until Next Time… Be Well!