Tonkatsu

Tonkatsu is a very popular lunch among younger folks in Korea. Tonkatsu is originated from Japan, meaning "Pork cutlet". It is super easy to make as long as you have "panko". Panko is a little bit different from the normal bread crumbs. It's got a little more flavor, I think. I use panko for everything. I usually buy a Korean brand panko but you can get Japanese ones at any local grocery stores. They usually come in a little box. Another great thing about this dish is the katsu sauce. We get Kikoman's katsu sauce and it tastes wonderful. Just drizzle it over fried pork cutlet and you will be able to enjoy an authentic Japanese tonkatsu at your home. If you don't like pork much, you can use chicken instead. Just make sure to tenderize the meat before cooking.

Tonkatsu

Printable Recipe

Ingredients:

4 pieces of pork loins
1/2 cup flour
2 eggs, beaten
1 cup panko
Canola oil
Cabbage or lettuce to garnish

Directions:

In a large ziplock, place the pork loins one by one, and pound the meat on both sides with a tenderizing hammer. (*Or buy a pre-tenderized pork meat. Any local grocery store should tenderize it for you if you ask.)

In separate bowls, place the flour, eggs, and panko.

Coat the meat lightly in flour, then dip in eggs, then cover in panko.

In a large skillet or a frying pan, heat the oil over medium heat. (Drop a small amount of panko in the oil and if it bubbles, it is ready.) Place the breaded pork in the pan and fry until the edges of the breaded pork are golden brown, flip it to cook the other side. Remove the pork from the pan when it's cooked through. (It usually takes about 3-5 minutes to cook it.)

Drain oil on a paper towel.

Serve the pork on a bed of chopped cabbage or lettuce to remove extra oil. Serve with rice and tokatsu sauce.

Enjoy!