Hawaii Japanese Pork Tonkatsu Cooking Gifts

Hawaii Japanese Pork Tonkatsu Recipe

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Tonkatsu (とんかつ, “pork cutlet”) thick slices of pork breaded and deep fried in a manner similar to German schnitzel. Typically made from two cuts of pork: the lean and tender hire (ヒレ, tenderloin or filet) and the fattier rosu (ロース, loin). Tonkatsu by far the most popular katsu dish, other variations made of chicken (chikinkatsu), beef (gyukatsu), ham (hamukatsu) and ground meat (menchikatsu).

Tonkatsu pieces typically sliced and served in one of the following dishes:

Tonkatsu

Tonkatsu is usually served as a set meal (teishoku) with shredded cabbage, rice, miso soup and pickles. Diners can usually choose which cut they want (hire or rosu) when ordering. The slices of tonkatsu eaten seasoned with mustard and a thickened type of Worcestershire sauce (tonkatsu sauce), either drizzled over the tonkatsu or poured on the side for dipping.

Ingredients

4 slices pork loin or tenderloin, each about 1/2-inch thick and 5 ounces

Salt and freshly ground black pepper

Flour for dredging

2 eggs, lightly beaten

2 cups panko (bread crumbs)

Vegetable oil for pan frying

Shredded Napa cabbage, for serving

Lemon wedges, for garnish

Tonkatsu sauce, for dipping

Directions

Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deep fried.

Pound to flatten to about 1/4 inch.

Salt and pepper both sides of each cutlet.

Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides.

Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or 2 cutlets in the hot oil.

Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice.

Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks.

Arrange the pork on a platter lined with the shredded cabbage, and garnish with lemon wedges.

Serve the sauce on the side for dipping, or pour it over the pork and cabbage.

TURKEY TONKATSU: Prepare the recipe for Pork Tonkatsu, using 4 turkey cutlets, each about 1/2inch thick, in place of the pork loin.

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