Gettin' my Tonkatsu on!
October 11, 2019
Yup, today I needed a tonkatsu fix!
A hearty meat dish, by Okinawan standards - actually even more meaty by mainland Japanese standards - this is one of my favorite meals. In recent years it's been running neck & neck with yakisoba when I go out for a meal. I've also frequently bought this bento at Family Mart or Lawson when I'm out and about... and hungry!
So, I got to work on creating tonight's dinner.
Starting out with the pork. I didn't have any of the thin-cut pork so I partially thawed then cut a couple of boneless pork cutlets in half. This is an impossible task if it's thoroughly thawed!
Next, get some flour, an egg, and some Kikkoman Panko bread crumbs. They should be in three separate pie pans for dipping and dredging. Drag each pork cutlet through the flour to coat it well. Shake loose any excess flour. Then dredge it through the pan of beaten egg. Flop it into the Panko and be sure it's completely covered.
I stack the prepared cutlets on a dish separated by wax paper and stick in the fridge for at least an hour.
Drop them gently into the deep fryer and let 'em get golden brown and crispy. Drain.
Before you get started on the pork be sure to get some rice cooking.
I made the sauce using 1 part mayonaise to 4 parts bottled katsu sauce.
1/2 cup ketchup
And, voila! Itadakimasu!!
If you don't like your gohan (steamed white rice) all by itself I suppose you could shake some shoyu on it before placing the cutlet on top. Or maybe a watered down version of the kastu sauce. I like the rice as it is but do concede that it makes the dish a bit dry.
Wanna try some of my other recipes?
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