Place each tonkatsu in hot oil and fry for 3 minutes on each side.
How to fry tonkatsu
fillet – 350 grams
Eggs – 2 pieces
Flour – 110 grams
Vegetable oil – 210 milliliters
Breadcrumbs – 11 grams
Ketchup – 15 milliliters
Sugar – 7 grams
Nutmeg – a pinch
Apple cider vinegar – 10 milliliters
Worcestershire sauce – 10 milliliters
Ginger – 5 grams
Onion – a quarter of a small onion
Carrot – a third of a small carrot
Apple – a quarter of a small apple
Red pepper – to taste
Sake – 15 milliliters
Soy sauce – 30 milliliters
Salt – half a teaspoon
How to fry tonkatsu
1. Ginger, a third of one carrot, a quarter of an apple and an onion, peel, finely grate.
2. In a deep bowl, mix apple cider vinegar, sake, soy and Worcester sauces, ketchup, sugar, a pinch of nutmeg, grated ginger, apple, carrot, onion, place in the refrigerator.
3. Wash the pork fillet.
4. Cut the pork fillet across the grain into 0.5 cm thick layers.
5. With a kitchen hammer, lightly beat off each layer of pork.
6. Pour flour into one flat dish, breadcrumbs into another.
7. Break the washed eggs into the third bowl, beat them with a fork or whisk until smooth.
8. Rub each layer of pork on both sides with salt and pepper.
9. Pour vegetable oil into a frying pan, heat over medium heat until bubbles appear.
10. Dip each layer of pork first in flour, then in eggs, then in breadcrumbs so that the entire surface of the meat is covered with them.
11. Immediately put the tonkatsu chops in hot oil, fry on each side for 3 minutes until a crust forms.
12. Serve tonkatsu with infused sauce poured into separate bowls.
– Tonkatsu is a Japanese dish, pork chop fried in a large amount of oil.
– In Japan, pork chops are first dipped in flour, then in a special Japanese breading mixture – panko. It differs from ordinary breading mixtures in large and airy crumbs of crackers, it also includes seasonings.
– Tonkatsu is served with a wedge of lemon, thinly sliced cabbage and sauce, often Worcestershire. Restaurants usually order boiled rice and miso soup in addition to tonkatsu.