Tonkatsu Pork

Breaded pork cutlets shallow-fried until golden, served with a homemade tangy ginger and mustard infused sauce.

Dinner Japanese Pork Fried Panko

Estimated Nutrition

Calories

646

kcal / serving

2584 kcal total

Carbs

41.1g

per serving

164.4 g total

Fat

38g

per serving

152 g total

Protein

35.2g

per serving

140.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Sugar

CondimentsSauces

125

Tomato Ketchup

Japanese brand preferred but any will do

tbsp

Worcestershire Sauce

Japanese variety preferred if available

tbsp

Dark Soy Sauce

tsp

Japanese Mustard

or Dijon

tsp

Mirin

add more to taste

Dairy

piece

Egg

free-range, beaten

GrainsCereals

tbsp

Plain Flour

Japanese Panko Breadcrumbs

Liquids

Sake

Meat

piece

Pork Loin Steak

thick cut

NutsSeeds

clove

Garlic

finely grated

pinch

Salt

to taste

pinch

Pepper

to taste

OilsFats

100

Vegetable Oil

for frying; quantity estimated

Vegetables

tsp

Ginger

fresh root, finely grated

0.5

piece

Chinese Cabbage

shredded

bunch

Spring Onion

finely sliced

Method

Strain the sauce through a fine sieve into a bowl and set aside at room temperature.

Serve the pork steaks with the tonkatsu sauce, shredded cabbage, and sliced spring onions.

Shallow fry the pork cutlets over medium heat until golden-brown and thoroughly cooked through.

Heat a non-stick frying pan and add the oil for frying.

Combine the sauce ingredients in a small saucepan and simmer for five minutes until the garlic and ginger soften.

Coat each pork steak in flour, then egg, then breadcrumbs, then repeat the egg and breadcrumb dipping for an extra crisp finish.

Place the flour, beaten egg, and breadcrumbs into three separate dishes and season the flour with salt and pepper.