Tonkatsu with Cabbage Salad

Name: Tonkatsu with Cabbage Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 portions
Ingredients: 4 pcs pork chops; plain flour; 2 pcs eggs; breadcrumbs; rapeseed oil; salt; black pepper; 4 tablespoons ketchup; 2 tablespoons worcestershire sauce; 1 teaspoon soy sauce; 1 teaspoon honey

Jakub SýkoraSaladJapanese Cuisine x se líbilo

Tonkatsu with cabbage salad fries up as a Japanese crispy pork cutlet in panko breadcrumbs, juicy inside, with a homemade tonkatsu sauce. You pound the cutlets, season them, and coat them in flour, egg, and panko. You fry them in oil at 170 °C for 3 to 4 minutes per side until golden and drain them. You slice them into strips, drizzle with a tonkatsu sauce of ketchup, Worcestershire, soy, and honey, and serve them with shredded cabbage salad.

Příprava: 25min

Vaření: 15min

CELKOVÝ ČAS: 40min

Step by step process

Preparing the meat and sauce

1
Start with the meat: trim the cutlets, gently pound them to about 1 cm thick with a meat mallet, pat dry, and season both sides with salt and pepper.
2
Breading station: put flour on one plate, beat the eggs in a bowl, and place panko breadcrumbs in a second bowl.
3
For the sauce, whisk together ketchup, Worcestershire sauce, soy sauce, and honey until smooth. Adjust the proportions to taste.

Frying the tonkatsu

4
Heat about 2-3 cm of rapeseed oil in a deep pan to 170-175 °C. Without a thermometer, look for a light shimmer and immediate bubbling around a skewer.
5
Coat each cutlet in flour and shake off the excess, dip into the beaten eggs, then thoroughly coat with panko breadcrumbs. Press the crumbs firmly onto the meat.
6
Fry two at a time for 3-4 minutes on each side until the coating is golden. Keep the oil temperature steady so the coating stays crisp.
7
Drain the fried cutlets on a rack or paper towel and let them rest briefly.

Serving

8
Slice the cutlets into 2 cm-wide strips with a sharp knife and arrange on a plate.
9
Drizzle with tonkatsu sauce or serve it on the side, and bring to the table immediately while the coating is still crispy. Serve alongside the cabbage salad.

More tips:

The crispiest results come from panko breadcrumbs and oil at around 170-175 °C. Always rest the cutlets on a rack, not under a lid, so the coating stays dry.

Prepare the cabbage salad just before serving: finely shred a head of white cabbage, salt lightly, and massage with your hands until it softens slightly. A few drops of rice vinegar bring it closer to the Japanese original.

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