Keiki Tonkatsu With Rice Recipe
Make Keiki Tonkatsu With Rice Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tonkatsu
Rice
Tonkatsu Sauce
Garnish
Method
Prepare the Rice
- 1
Rinse Jasmine Rice
In a fine mesh strainer, rinse the jasmine rice under cold running water until the water runs clear. This helps remove excess starch.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes or until the water is absorbed and the rice is tender.
- 3
Fluff and Set Aside
Remove from heat and let it sit covered for 5 minutes. Then, fluff the rice with a fork and set aside.
Prepare the Tonkatsu
- 4
Season the Pork
Pat the pork loin chops dry with paper towels. Season both sides with salt and black pepper.
- 5
Set Up Breading Station
Prepare a breading station by placing the all-purpose flour, beaten eggs, and panko breadcrumbs in separate shallow bowls.
- 6
Bread the Pork
Dredge each pork chop in flour, shaking off excess. Dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it with panko breadcrumbs, pressing gently to adhere.
- 7
Fry the Tonkatsu
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the breaded pork chops. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Assemble and Serve
- 8
Slice and Serve
Slice the tonkatsu into strips and serve over a bed of jasmine rice. Drizzle with tonkatsu sauce.
- 9
Garnish
Sprinkle chopped green onions and sesame seeds on top for garnish. Enjoy your Keiki Tonkatsu with Rice!
