Ingredients (serves 2):
- 300 g of pork loin, cut into 2 thick pieces
- 60 g of wheat flour (ref. NISNAFAR)
- 2 eggs
- 100 g of panko (ref. NISURS2)
- Tonkatsu sauce (ref. NISPOLS2)
- Vegetable oil for deep-frying
Preparing the tonkatsu:
Prepare the meat
Make shallow cuts across the top of each piece of meat to stop it shrinking during cooking.
Bread the pork
Coat each piece in flour and tap off any excess if needed.
Then dip in the beaten egg.
Then coat both sides in panko breadcrumbs
Repeat the egg and breadcrumb coating a second time.
Fry
Heat the oil to 175°C and add the pieces of pork.
Fry for 7 to 8 minutes.
Drain and place on kitchen paper to remove excess oil.
Plate up and serve
Cut into even slices.
Serve in a bowl with white Kyodori rice and finely shredded white cabbage.
Drizzle with tonkatsu sauce.
Watch this tonkatsu recipe video:
How do you eat tonkatsu?
Tonkatsu is always served with freshly shredded white cabbage and its famous tonkatsu sauce, which is tangy, sweet and savoury, with rich spicy notes.
Other classics using similar frying techniques: prawn tempura in a light batter, marinated chicken karaage and tebasaki, Nagoya-style glazed chicken wings.
