Recipes - Japanese

Tonkatsu (Japanese Pork Cutlets)
Tonkatsu


One cannot help but draw the similarities between tonkatsu and the German schnitzel. However, distinguished by its satisfyingly tangy and sweet Worchester-based sauce, it’s no wonder the tonkatsu has now become one of Japan’s most common dishes.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Deep-Fry
Cuisine: Japanese









Ingredients:

150g x 4 pork loin or tenderloin
25g flour
2 egg (beaten lightly)
100g panko breadcrumbs
Oil (for deep-frying)

Dipping Sauce

1 tbsp Worcestershire sauce
1 tbsp tomato sauce
½ tbsp soy sauce
½ tbsp sherry wine
1 tsp mustard




Steps:
  1. Pound the pork to make ‘schnitzels’. Dip into the flour, then the egg and finally the breadcrumbs.
  2. Fry in a pan until golden, then drain on paper towel and serve with the sauce.
  3. Mix together dipping sauce ingredients, adding more tomato sauce if you prefer a sweeter sauce.

 


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Tonkatsu (Japanese Pork Cutlets)

Tonkatsu (Japanese Pork Cutlets)

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One cannot help but draw the similarities between tonkatsu and the German schnitzel. However, distinguished by its satisfyingly tangy and sweet Worchester-based sauce, it’s no wonder the tonkatsu has now become one of Japan’s most common dishes.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Deep-Fry
Cuisine: Japanese
Ingredients

150g x 4 pork loin or tenderloin
25g flour
2 egg (beaten lightly)
100g panko breadcrumbs
Oil (for deep-frying)

Dipping Sauce

1 tbsp Worcestershire sauce
1 tbsp tomato sauce
½ tbsp soy sauce
½ tbsp sherry wine
1 tsp mustard

Instructions
  1. Pound the pork to make ‘schnitzels’. Dip into the flour, then the egg and finally the breadcrumbs.
  2. Fry in a pan until golden, then drain on paper towel and serve with the sauce.
  3. Mix together dipping sauce ingredients, adding more tomato sauce if you prefer a sweeter sauce.

 

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