Keiki Tonkatsu Recipe
Make Keiki Tonkatsu Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Tonkatsu
For the Tonkatsu Sauce
For Garnish
Method
Preparing the Tonkatsu
- 1
Prep the Pork Loin
Trim any excess fat from the pork loin and slice it into 1-inch thick pieces. Use a meat mallet to pound each piece to about 1/2 inch thickness for even cooking.
- 2
Season the Pork
Sprinkle both sides of each pork piece with salt and pepper. Let it rest for about 10 minutes.
- 3
Set Up Breading Station
Prepare three shallow plates: one with all-purpose flour, one with the beaten egg, and one with panko breadcrumbs.
- 4
Bread the Pork
Dip each piece of pork into the flour, coating it evenly. Shake off any excess flour, then dip it into the egg, allowing any excess to drip off. Finally, coat the pork in panko breadcrumbs, pressing gently to adhere.
- 5
Fry the Tonkatsu
In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the breaded pork pieces, cooking them in batches to avoid overcrowding. Fry each side for about 3-4 minutes or until golden brown. Remove and place on a paper towel-lined plate to drain excess oil.
Making the Tonkatsu Sauce
- 6
Combine Ingredients
In a small bowl, whisk together ketchup, soy sauce, Worcestershire sauce, sugar, and mustard until smooth. Adjust seasoning to taste.
Serving
- 7
Plate the Dish
On a serving plate, arrange the fried tonkatsu alongside a pile of shredded cabbage. Drizzle the tonkatsu with the sauce and serve with lemon wedges on the side.
