Tonkatsu

Method

1. 01

   Simmer the tonkatsu sauce

   For the homemade sauce, combine 15 ml soy sauce, 60 g ketchup, 40 ml Worcestershire-style sauce, and 20 g sugar in a small pan. Heat over medium, stirring, until small bubbles appear; turn off the heat and cool. Keep the sauce separate from raw pork.

   

2. 02

   Prepare cabbage and pork

   Soak 250 g shredded cabbage in cold water for 5 minutes, then drain and chill. Trim excess fat from the two 2 cm pork chops, make several shallow cuts through the connective tissue, and pat the meat dry on a clean board.

   

3. 03

   Tenderize and season

   Pound both sides of each pork chop evenly with a mallet, reshape to about 2 cm thickness, and season both sides with 4 g salt and 1 g black pepper. Wash and sanitize the board and mallet before handling the breading ingredients.

   

4. 04

   Set up three breading dishes

   Set out 60 g flour, one egg beaten with 15 ml cold water, and 100 g panko in three separate shallow dishes. Dredge each seasoned chop in flour, then egg wash, then press panko over every surface and edge.

   

5. 05

   Rest and heat the oil

   Place the breaded chops on a clean rack and rest for 10 minutes so the panko adheres. Heat 1.5 L neutral oil in a deep pot to 170°C; keep raw pork tools separate from the clean frying rack and tongs.

   

6. 06

   Fry in small batches

   Fry one chop at a time, or two only if the pot is wide enough, at 170°C for 3 minutes on the first side and 2 minutes after flipping. Keep the oil near 170°C and do not disturb the crust during the first minute.

   

7. 07

   Drain and verify 68°C

   Lift each cutlet to a clean wire rack and drain for 3 minutes without stacking. Check the thickest centre with a clean thermometer; continue cooking if it is below 68°C, then rest 3 minutes before slicing.

   

8. 08

   Slice and serve

   Slice the rested tonkatsu into bite-size pieces with a clean knife. Serve with 250 g chilled shredded cabbage, 15 g yellow mustard, and the cooled tonkatsu sauce; keep the crunchy cutlet on the rack or plate rather than in a closed container.