Tonkatsu

This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements. The following reason was given: Needs quantities

| Cuisine of Japan

Ingredients

• pork
• eggs (beaten)
• flour
• Panko (Japanese bread crumbs)
• oil for frying

Sauce

Equal parts

• soy sauce
• sugar
• Worcestershire sauce
• ketchup

Procedure

1. Pound pork with meat mallet until thin, perhaps ¼ inch (a little more than 0.5cm). To reduce splatter you should put the meat in a open Zip-loc bag.
2. Put eggs, flour, and bread crumbs in separate shallow bowls.
3. Place pork in the flour, then egg, then crumbs (in that order) so that it is completely coated with each.
4. Heat oil in a frying pan (about a half-inch (1.25cm) deep), drop in crumbs to test when ready.
5. Fry pork until deep golden or golden brown, most likely a for a few minutes on either side.
6. With a sharp knife cut pork into strips.

Serve with Japanese short grain rice.

Sauce

1. Combine the soy sauce, sugar, Worcestershire, and ketchup. Beat with fork until consistent.
2. If desired, chill sauce for a half hour to thicken.
3. Serve as a dipping sauce or dribbled over the meal.

Notes, tips and variations

• Pork can be substituted with chicken or beef.

See also

• Wiener schnitzel