Tonkatsu Recipe
Includes rice and a choice of macaroni salad or tossed salad.
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Ingredients
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Tonkatsu
Rice
Macaroni Salad
Method
Tonkatsu
- 1
Prepare the Pork
Season the pork loin chops with salt and black pepper on both sides. Let them sit for about 10 minutes to absorb the flavors.
- 2
Breading Station
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- 3
Bread the Pork
Dredge each pork chop in flour, shaking off excess, then dip in beaten eggs, and finally coat with panko breadcrumbs. Press the breadcrumbs onto the pork to ensure even coating.
- 4
Fry the Tonkatsu
In a deep skillet, heat vegetable oil over medium 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. Remove and place on paper towels to drain excess oil.
- 5
Serve
Drizzle tonkatsu sauce over the fried pork chops before serving.
Rice
- 6
Cook the Rice
In a medium pot, combine jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
Macaroni Salad
- 7
Cook the Macaroni
Bring a pot of salted water to a boil. Add elbow macaroni and cook according to package directions until al dente. Drain and rinse under cold water to stop the cooking process.
- 8
Mix the Salad
In a large mixing bowl, combine the cooked macaroni, mayonnaise, diced celery, grated carrot, and sliced green onions. Season with salt and black pepper to taste. Mix well until all ingredients are evenly coated.
- 9
Chill
Cover the macaroni salad and refrigerate for at least 30 minutes before serving for the flavors to meld.
