Tonkatsu (d) Recipe
Panko Battered Pork Cutlet with Dipping Sauce Served with Miso Soup (Dine In Only)
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Ingredients
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Tonkatsu
Dipping Sauce
Miso Soup
Method
Tonkatsu Preparation
- 1
Prepare the Pork
Season the pork loin chops with salt and black pepper on both sides.
- 2
Dredge the Pork
Set up a breading station: Place flour in a shallow dish, beat the egg in another shallow dish, and place panko breadcrumbs in a third dish. Dredge each pork chop in flour, shaking off excess, then dip in the beaten egg, and finally coat with panko breadcrumbs, pressing to adhere.
Frying the Tonkatsu
- 3
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until hot.
- 4
Cook the Pork
Carefully place the breaded pork chops in the hot oil. 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.
Dipping Sauce Preparation
- 5
Mix the Sauce
In a small bowl, combine soy sauce, Worcestershire sauce, ketchup, sugar, and ground mustard. Stir until well mixed.
Miso Soup Preparation
- 6
Prepare the Soup Base
In a pot, bring the water to a boil. Lower the heat and whisk in the miso paste until dissolved.
- 7
Add Tofu and Seaweed
Cut the tofu into small cubes and add it to the pot along with the seaweed. Simmer for about 5 minutes.
- 8
Finish with Green Onions
Slice the green onions and add them to the soup just before serving.
