How to Make Tonkatsu (Japanese Pork Cutlet) That Crackles Under the Knife

By Sudachi · 40 min

Ingredients

Instructions

1. Preheat the deep-frying oil to 170°C (338°F).
2. Make a few cuts through the fat and meat of the pork chops, season both sides with a pinch of salt and pepper, and pound them to about 2 cm (3/4 inch) thick.
3. Set up three dishes: flour in one, panko in another, and in the third beat together 1 egg, 1 tbsp whole milk and 1 tsp oil.
4. Dust the pork in flour on both sides and tap off the excess.
5. Dip the pork in the egg mixture, coating both sides, and let the excess drip off.
6. Press the pork firmly into the panko on both sides so it is fully covered. Set on a wire rack and air-dry for a few minutes.
7. Carefully lower the pork into the hot oil and fry for about 4 minutes per side (8 minutes total) until golden brown. Drain on a wire rack for 5 minutes.
8. Mix 1 tbsp Worcestershire sauce, ½ tbsp tomato ketchup, ½ tbsp Japanese soy sauce, a pinch of light brown sugar and ½ tbsp toasted white sesame seeds in a small bowl.
9. Cut the tonkatsu into strips with a sharp knife, pressing down in one quick motion rather than sawing.
10. Arrange with the shredded cabbage, drizzle over the sauce or serve it on the side, and add a lemon slice if you like.

Summarized from Sudachi's video. Watch it for the details.

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