Japanese Breaded Pork Cutlet With Sweet Tomato Soy Sauce Recipes

HOMEMADE TONKATSU SAUCE

Steps:

• Combine all the ingredients in a small bowl and whisk together. Adjust the sauce according to your liking.

TONKATSU (JAPANESE PORK CUTLET)

Steps:

• Gather all the ingredients. For Tonkatsu, I highly recommend getting fresh panko (we call it nama panko) from a Japanese grocery store. If you can't get it, follow my instructions to make fresh panko. Make sure to use a Japanese brand of panko from Japan. Western "panko breadcrumbs" are a bit different from authentic Japanese panko.

TONKATSU (JAPANESE FRIED PORK CUTLET)

Steps:

• If there is connecting tissue separating red meat and a band of fat, cut the tissue every 2-3cm (1"). This will prevent the meat from curling when cooked. Lightly pound the pork to tenderise.
• Sprinkle with salt and pepper on both sides of meat.
• Coat the meat with flour, egg, then breadcrumbs.
• Heat oil to 170C (338F) (note 2) and fry the meat for 2 minutes. Turnover and fry further 1.5 - 2 minutes (note 3) until it becomes golden brown.
• Turn over again and fry for about 1 minute until deep golden brown, then put aside on kitchen paper.
• Cut each tonkatsu into 2cm (¾") wide strips.
• If you are making tonkatsu for katsu-don, go to Katsu-don instructions.
• Serve with shredded cabbage and Bulldog tonkatsu sauce.

TONKATSU (JAPANESE-STYLE CRISPY FRIED PORK CUTLETS)

Steps:

• Place pork chops on a paper towel to absorb any excess moisture. Sprinkle with salt and pepper.
• Whisk egg and soy sauce together in a small bowl.
• Place flour on a small plate and panko in another. Dredge a pork chop in the flour, pressing it in using your fingertips to cover all crevices along the surface. Turn to evenly coat all sides.
• Dip the pork into the egg mixture, coating completely. Transfer immediately to the bowl of panko, pressing in to evenly coat. Repeat process with the second pork chop.
• Heat oil in a wide pan or wok on medium-high heat to 350 degrees F (175 degrees C). Lower a pork chop into the oil. Fry until bottom side is golden, 2 to 3 minutes. Turn; cook until other side turns golden and pork is slightly pink in the center, 2 to 3 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pick up the cutlet and hold it on its side for a few seconds to let the oil drip off. Drain on a paper towel. Repeat with the second pork chop.

JAPANESE ROLLED PORK WITH PLUMS, CORIANDER, SOY SAUCE AND SPRING ONIONS

Steps:

• Wash the plums, then run a knife around them, twist them and remove the stones. Cut the halves into 1/2-inch (1 centimeter) dice. Heat the oil in a pan and fry the star anise, ginger, and garlic for 1 minute. Add the plums and sugar with a couple of tablespoons of water, place a lid on, and simmer slowly for about 20 minutes until chunky and pulpy. Allow to cool down in the refrigerator. Take your pork and trim off all the fat and sinews so that you are left with completely lean eye of meat. Cut into 1/4-inch (.5 centimeter) thick slices and 1 by 1 bash the slices between 2 pieces of plastic wrap, using something flat and heavy like the base of a heavy pan, a meat hammer or a cleaver. Try to retain the pork's shape. When each piece is around the thickness of 2 beer mats, carefully peel the meat away form the plastic wrap in 1 piece. Do this with all the meat and lay it out on a tray. Season the plum sauce, then stir in half the coriander. Smear 1 tablespoon of your sauce in the middle of each slice of pork. Spread out slightly so that the sauce covers about 3/4 of each slice and roll each one up like a Swiss roll. Put the rolls into a bamboo steamer (if you have one) or a normal steamer, or even use a colander covered in tin-foil. Place the steamer over simmering water and steam for 10 to 15 minutes until the meat is just cooked. Remove from the steamer and serve the pork rolls on a bed of finely sliced spring onion, sprinkled with the rest of the coriander and doused with lots of soy sauce.;

TONKATSU WITH HOMEMADE SAUCE

Steps:

• For the sauce: Stir together the ketchup, soy sauce, Worcestershire sauce, mirin, sugar, Dijon and garlic powder in a small bowl. Set aside while you prepare the pork.
• For the pork: Put the flour in a shallow bowl. Whisk the egg with a small splash of water in a second shallow bowl. Add the panko to a deep dish.
• Lightly pound each piece of pork with a meat mallet, then generously sprinkle on both sides with salt and pepper. Dredge one cutlet in the flour, coating completely, then shake off any excess. Dip it in the egg mixture, letting any excess drip off, then coat with the panko, gently pressing it into the panko so the crumbs stick. Transfer to a plate and repeat with the remaining cutlets.
• Heat about 1/3 inch oil in a medium skillet over medium heat until it shimmers. Add 2 of the cutlets and cook until golden brown on the bottom, about 3 minutes. Flip the pieces over and cook until almost cooked through but still pink, 1 to 2 minutes more. Transfer the cutlets to a paper towel-lined cutting board, sprinkle with salt and tent with foil to keep warm. Repeat with the 2 remaining cutlets.
• For serving: Slice the cutlets crosswise into 1/2-inch strips. Place a sliced cutlet on each plate along with a scoop of rice, a mound of cabbage and 2 tomato wedges and/or cucumber slices, if using. Drizzle the cutlets with the sauce and serve with extra sauce on the side.

TONKATSU JAPANESE FRIED PORK

Steps:

• Gather the ingredients.
• Cut the edge of the pork chops in several places. Season with salt and pepper.
• Set up a breading station with 3 shallow dishes. Place flour in the first dish, lightly beaten egg in the second dish, and panko breadcrumbs in the third dish.
• Coat each pork chop generously with flour, shaking any excess off.
• Dip pork into beaten egg.
• Coat pork with panko breadcrumbs and set aside on a platter.
• In a deep pan, heat the canola oil to around 340 F as measured on a frying thermometer.
• Deep-fry breaded pork for 5 to 6 minutes.
• Turn pork over and fry about 5 more minutes or until cooked through and browned.
• Remove pork from oil and drain on paper towels.
• While pork is resting, finely shred green cabbage and soak in ice-cold water.
• Drain shredded cabbage well.
• Cut each tonkatsu lengthwise into small pieces and serve on plates with a side of the shredded cabbage. Drizzle some of the tonkatsu sauce over tonkatsu before eating. Serve karashi (hot Japanese mustard) on the side if you prefer. Enjoy.

TONKATSU SHOYU RAMEN (PORK CUTLET SOY SAUCE RAMEN)

Steps:

• Fill a small pot halfway with water. Bring to a boil; add egg and cook for 15 minutes. Drain. Run cold water over egg and let cool.
• Pour sesame oil into a large skillet. Add pork slices. Cover pork with half the olive oil, sesame seeds, basil, and sage. Flip and cover pork with remaining olive oil, sesame seeds, basil, and sage.
• Cook pork, covered, over medium-low heat, until evenly browned on the bottom, about 5 minutes. Flip and continue cooking until second side is browned, about 5 minutes more. Remove from heat.
• Bring a large pot of water to a boil. Add ramen noodles; cook for 3 minutes. Drain in a colander set in the sink; rinse noodles until water runs clear. Return noodles to the pot.
• Stir kombu, bonito stock, soy sauce, and miso paste into the noodles. Cook, stirring with chopsticks, over medium heat, until miso paste is dissolved, 3 to 5 minutes. Transfer noodles to a bowl.
• Peel and cut egg in half lengthwise. Top noodles with egg, pork slices, and fish paste slices. Garnish with tonkatsu sauce, ginger, green onion, and black pepper.