LUCY'S QUICK TONKATSU SAUCE
I created this sauce in my own kitchen with ingredients I already had in my cupboard. The results are delicious and it has become a staple in my home. This recipe can easily be doubled. Try using it for dipping katsu chicken and egg rolls, or use it as a substitute for barbeque sauce. I hope you enjoy it as much as we do!
Provided by LucyDelRey
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h6m
Yield 4
Number Of Ingredients 7
Steps:
- Combine the ketchup, soy sauce, Worcestershire sauce, sherry, sugar, garlic powder, and ginger in a microwave-safe coffee mug or glass measuring cup. Stir well with a fork and microwave on high for 1 minute. Stir again and set aside.
- Let stand for 1 hour to allow the flavors to incorporate.
Nutrition Facts : Calories 66.6 calories, Carbohydrate 15.6 g, Fat 0.1 g, Fiber 0.2 g, Protein 1.1 g, Sodium 770.9 mg, Sugar 12.9 g
PORK TONKATSU WITH SHISO
Categories Pork Kid-Friendly Deep-Fry Bon Appétit Small Plates
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Tonkatsu Sauce:
- Mix ketchup and Worcestershire sauce in a small bowl.
- Do Ahead
- Sauce can be made 1 week ahead. Cover and chill.
- Pork:
- Freeze pork loin until firm around edges, about 1 hour. Slice pork 1/8" thick (or as thinly as you can). Place slices between 2 pieces of plastic wrap and gently pound until as thin as possible without tearing meat.
- Place eggs, panko, and flour in separate shallow bowls. Divide pork into 4 portions (you should have at least 4 slices per portion but may have more depending on how thinly you slice the meat). Working with 1 portion, season pork slices lightly on both sides with salt and stack, placing 2 shiso leaves, if desired, between any 2 slices. Keeping stack intact, dredge in flour, shaking off excess. Dip in eggs, letting excess drip off, then coat in panko, shaking off excess. Set on a wire rack set inside a rimmed baking sheet and repeat with remaining shiso leaves and stacks of pork.
- Heat 2 tablespoons oil in a large skillet over medium-high. Cook 2 stacks of pork until golden brown and cooked through, about 3 minutes per side. Transfer back to wire rack. Wipe out skillet and repeat with remaining 2 tablespoons oil and 2 stacks of pork. Serve pork with tonkatsu sauce.
LUCY'S QUICK TONKATSU SAUCE
I created this sauce in my own kitchen with ingredients I already had in my cupboard. The results are delicious and it has become a staple in my home. This recipe can easily be doubled. Try using it for dipping katsu chicken and egg rolls, or use it as a substitute for barbeque sauce. I hope you enjoy it as much as we do!
Provided by LucyDelRey
Categories Sauces
Time 1h6m
Yield 4
Number Of Ingredients 7
Steps:
- Combine the ketchup, soy sauce, Worcestershire sauce, sherry, sugar, garlic powder, and ginger in a microwave-safe coffee mug or glass measuring cup. Stir well with a fork and microwave on high for 1 minute. Stir again and set aside.n
- Let stand for 1 hour to allow the flavors to incorporate.n
Nutrition Facts : Calories 66.6 calories, Carbohydrate 15.6 g, Fat 0.1 g, Fiber 0.2 g, Protein 1.1 g, Sodium 770.9 mg, Sugar 12.9 g
TONKATSU (FRIED PORK CUTLET WITH SPICY SAUCE)
Another take on pork tonkatsu, this one with a recipe for the sauce, in case you don't have access to Bulldog Sauce. This one is from Susan Fuller Slack's "Japanese Cooking". Restaurants in Japan that specialize in tonkatsu are very popular. A serrated bread knife is the easiest way to shred the cabbage. If you don't care for raw cabbage, it can be lightly stir fried before mounding on plates.
Provided by zeldaz51
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine ingredients for Spicy Dipping Sauce and set aside, covered, for 30 minutes for flavors to develop.
- Lightly pound the pork slices until slightly flattened. Sprinkle with salt and pepper. Coat lightly with flour.
- Combine the egg and milk in a shallow pan. Place panko in a shallow pan. Dip pork slices in egg mixture, then coat both sides of pork slices with panko and set aside on a platter.
- In a wok or shallow heavy saucepan, heat the oil to 360 degrees, or until a 1-inch cube of bread turn golden brown in 60 seconds. Fry, 2 or 3 slices at a time, 6 to 8 minutes or until golden brown and done inside. Turn once or twice for even browning. Drain cooked cutlets on paqper towels and keep warm in a 150 degree oven.
- Place a pile of shredded raw cabbage on each serving plate. Slice cooked pork piece into 1/2-inch strips, keeping pieces in original shape. Place a sliced cutlet on top of each portion of shredded cabbage, arranging pork in its original shape, as if it had not been sliced. Serve with Spicy Dipping Sauce.
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