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Ingredients
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Tonkatsu
Cabbage Salad
Rice
Method
Tonkatsu Preparation
- 1
Prepare the Pork
Season the pork loin chops with salt and black pepper on both sides.
- 2
Breading Setup
Set up a breading station with three shallow dishes. Place flour in the first dish, beaten eggs in the second, and panko breadcrumbs in the third.
- 3
Bread the Pork
Dredge each pork chop in flour, shaking off the excess. Dip into the egg mixture, then coat with panko breadcrumbs, pressing gently to adhere.
- 4
Fry the Pork
In a large skillet, heat vegetable oil over medium-high heat. Fry the breaded pork chops for about 4-5 minutes on each side until golden brown and cooked through. Drain on paper towels.
Cabbage Salad Preparation
- 5
Prepare the Vegetables
In a large bowl, combine the shredded cabbage and shredded carrot.
- 6
Make the Dressing
In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, and salt.
- 7
Combine and Toss
Pour the dressing over the cabbage and carrot mixture. Toss to coat evenly.
Rice Preparation
- 8
Rinse the Rice
Rinse the jasmine rice under cold water until the water runs clear.
- 9
Cook the Rice
In a medium pot, combine rinsed rice and water. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 10 minutes.