Tonkatsu arose in the late 19th century as Japan adapted Western cooking – the Viennese schnitzel became a deep-fried pork cutlet in a coarse panko crust.
It is served sliced with finely shredded cabbage and the sweet-savoury tonkatsu sauce. Crisp outside, juicy inside – Japan's favourite comfort food.
Servings2
Time30 min
LevelMedium
Ingredients
Pork loin cutlet2
Panko★100 g
Egg & flourfor breading
Tonkatsu sauce★to serve
White cabbage, finely shredded1 handful
Rice2 bowls
Salt & peppersome
★ = available authentic in the Asia Boutique
Preparation
1
Flatten the cutlet, season with salt and pepper.
2
Coat in flour, egg and panko, pressing the panko on lightly.
3
Deep-fry in 170 °C oil until golden and crisp (4–5 min).
4
Drain on a rack, slice into strips.
5
Serve with shredded cabbage, rice and tonkatsu sauce.
Make it original
Coarse panko and real tonkatsu sauce make the difference. Available in the Asia Boutique.
