Katsu Teishoku Recipe

Prep the pork

Trim excess fat from pork chops if desired. Using a meat mallet or the flat side of a heavy knife, gently pound each chop to an even thickness of about 1/2 inch (12 mm). This promotes even cooking. Season both sides lightly with kosher salt and black pepper.

Set up breading station

Place the flour in a shallow dish. In a second shallow bowl, whisk the eggs with the milk until homogeneous. Place the panko breadcrumbs in a third shallow dish. Pat each seasoned cutlet dry with paper towels before breading.

Bread the cutlets

Dredge each pork cutlet in flour, shaking off excess. Dip into the egg mixture, allowing excess to drip back into the bowl, then press firmly into the panko breadcrumbs to coat completely. Place breaded cutlets on a wire rack and let rest 10 minutes—this helps the coating adhere.

Heat the oil

Pour vegetable oil into a deep pot or deep-fryer to a depth of about 2 inches (5 cm). Heat to 170–175°C (340–350°F). Use a thermometer to maintain temperature; too hot will burn the panko, too cool will make the cutlets greasy.

Fry the cutlets

Working in batches (do not overcrowd), carefully lower breaded cutlets into the hot oil. Fry until golden brown and an instant-read thermometer in the center reads 63°C (145°F) for pork — about 3.5–4.5 minutes per side depending on thickness. Remove to a wire rack set over a baking sheet to drain and rest for 3–5 minutes. If cooking multiple batches, keep finished cutlets in a 100°C (210°F) oven to stay warm and crisp.

Slice and serve

Using a sharp knife, slice each cutlet into 5–6 strips. Arrange on plates next to rice and shredded cabbage. Serve with lemon wedges and tonkatsu sauce.

Rinse the rice under cold water until the rinse water runs mostly clear to remove excess starch. Drain well. Combine rice and 2.2 cups water in a rice cooker or heavy saucepan. If using a rice cooker, cook according to manufacturer instructions. If using a pot, bring to a boil, reduce heat to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let steam, covered, 10 minutes. Fluff with a rice paddle and stir in optional rice vinegar for a lightly seasoned finish.

Finely shred the cabbage using a sharp knife, mandoline, or food processor. If using carrot, julienne or shred it finely and toss with cabbage. Rinse the shredded cabbage briefly in cold water, then spin or pat dry. Chill until serving. Place a mound of shredded cabbage on each plate beside the sliced katsu. Garnish with lemon wedges and chopped parsley. Offer extra lemon to squeeze over the cutlet.

Whisk together ketchup, Worcestershire sauce, soy sauce, mirin, brown sugar, and Dijon mustard in a small bowl until smooth and sugar dissolves. Taste and adjust—add more Worcestershire for tang, more sugar for sweetness, or a pinch of soy for saltiness. Serve in a small dish alongside each plate or drizzle lightly over sliced katsu.

Heat the prepared dashi in a saucepan until steaming but not boiling. Remove a ladle of hot dashi, dissolve the miso paste into it, then return the miso stock to the pot off the heat (do not boil miso). Add diced silken tofu and rehydrated wakame; warm gently for 1–2 minutes. Ladle into bowls and garnish with thinly sliced green onion.