Tonkatsu

Name: Tonkatsu
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 4 pork loin steaks, 1.5 cm thick (about 600 g); 60 g 00 flour; 2 eggs; 100 g UMAMI Panko; Vegetable oil, for frying; ¼ white cabbage; 6 tbsp UMAMI Tonkatsu sauce; Salt and pepper

Japan’s breaded pork cutlet: a light, crisp Panko crust, raw cabbage and Tonkatsu sauce.

Type: Recipe · Meat
Prep: 20 min
Cooking: 10 min
Serves: 4 people

Tonkatsu cutlet with sauce, cabbage and rice

Ingredients

4 pork loin steaks, 1.5 cm thick (about 600 g)
60 g 00 flour
2 eggs
100 g UMAMI Panko
Vegetable oil, for frying
¼ white cabbage
6 tbsp UMAMI Tonkatsu sauce
Salt and pepper

Method

01
Snip the fat along the edge of each steak in 3–4 places so it doesn’t curl during cooking. Season with salt and pepper.
02
Dredge the meat in the flour, dip it in the beaten egg and finally coat it in the Panko, pressing firmly. For an even crisper crust, repeat the egg and Panko a second time.
03
Heat the oil to 180 °C in a deep pan. Fry two steaks at a time for 3 minutes on each side, until golden.
04
Drain on a wire rack and leave to rest for 3 minutes, then cut into strips.
05
Serve with the very finely shredded cabbage and the Tonkatsu sauce.