Pork Cutlet On Rice Recipe

Name: Teppan Japanese Kitchens Pork Cutlet On Rice Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb pork tenderloin or boneless pork loin; 1 tsp salt; 1 tsp black pepper; 0.75 cups all-purpose flour; 2 to taste large eggs; 1.5 cups panko breadcrumbs; 3 cups vegetable oil (for deep frying); 1 tbs neutral oil or melted butter (optional, for crispier crust); 1 cups short-grain Japanese rice (or medium-grain); 1.1 cups water (for rice); 1 tsp rice vinegar (optional, for slightly seasoned rice); 0.125 tsp salt (for rice, optional); 0.25 cups katsu sauce (store-bought) or tonkatsu sauce; 0.5 tsp soy sauce (for thinning sauce, optional); 0.5 tsp mirin (optional, for sauce); 2 cups cabbage, thinly shredded; 2 to taste lemon wedges

Inspired by Teppan Japanese Kitchen

Time50m

Serves2

Pork cutlet (Tonkatsu: Crispy deep-fried pork tenderloin with Japanese panko) over rice.

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Ingredients

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Pork Cutlets

1 lb pork tenderloin or boneless pork loin

1 tsp Celtic sea salt

1 tsp black pepper

3/4 cups 00 bread flour

2 to taste Large eggs

1 1/2 cups Panko breadcrumbs

3 cups vegetable oil (for deep frying)

1 tbs neutral oil or melted butter (optional, for crispier crust)

Rice

1 cups short-grain Japanese rice (or medium-grain)

1 1/8 cups water (for rice)

1 tsp rice vinegar (optional, for slightly seasoned rice)

1/8 tsp salt (for rice, optional)

Sauce & Garnish

1/4 cups katsu sauce (store-bought) or tonkatsu sauce

1/2 tsp soy sauce (for thinning sauce, optional)

1/2 tsp mirin (optional, for sauce)

2 cups cabbage, thinly shredded

2 to taste lemon wedges

Method

Rice

Rinse the rice in a bowl under cold water until the water runs mostly clear (about 3–4 rinses) to remove excess starch.

Combine rinsed rice and 1.1 cups water in a small saucepan. Let sit 15–30 minutes if time allows for better texture.

Bring rice and water to a gentle boil over medium heat, then reduce to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

If using, gently fold in rice vinegar and 1/8 tsp salt to the cooked rice to lightly season. Keep covered and warm until serving.

Pork Cutlets

Prepare the pork: Trim silver skin or large fat pieces if present. Slice the pork into 4 equal cutlets (each about 4–5 oz). If thick, butterfly or lightly pound to 1/2" (1.2 cm) thickness between plastic wrap for even cooking.

Season both sides of each cutlet evenly with 1 tsp salt and 1 tsp black pepper total (about 1/4 tsp salt and 1/4 tsp pepper per piece).

Set up a breading station: one shallow dish with 3/4 cup all-purpose flour; one bowl with 2 large eggs beaten until smooth; one shallow dish with 1.5 cups panko breadcrumbs. For crisper crust, stir 1 tbs neutral oil or 1 tbs melted butter into the panko just before breading (optional).

Dredge each cutlet in flour, tapping off excess, then dip into beaten eggs until fully coated, letting excess drip off, then press into panko to coat thoroughly on both sides. Place breaded cutlets on a rack while heating oil.

Heat 3 cups of vegetable oil in a heavy skillet or medium saucepan to 340–350°F (170–175°C). If you don’t have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 45–60 seconds.

Fry the cutlets: Carefully lower 1–2 cutlets (do not overcrowd) into the hot oil. Fry 3–4 minutes per side until golden brown and internal temperature reaches 145°F (63°C). Adjust time if pieces are thinner or thicker.

Transfer cooked cutlets to a wire rack set over a sheet pan or paper towels to drain. Let rest 3–4 minutes, then slice into 1/2" (1.2 cm) strips for serving.

Sauce & Assemble

If using store-bought katsu sauce, taste and thin with up to 1/2 tsp soy sauce or 1/2 tsp mirin if you prefer a looser consistency. Warm slightly if desired.

Divide warm rice between two bowls or plates (about 1/2 cup cooked rice per serving if side; adjust to preference).

Place shredded cabbage beside the rice (about 1 cup per plate). Drizzle a little dressing of your choice over the cabbage or keep plain.

Lay sliced pork cutlet on top of each rice mound. Spoon 1–2 tablespoons of katsu sauce over the cutlet, and serve additional sauce on the side.

Garnish with lemon wedge; squeeze a little lemon over the cabbage or cutlet if desired. Serve immediately while cutlet is crisp.