Last night Mom and I brought a bit of Japan to my house. This Pork Tonkatsu recipe was adapted from the authentic recipe and turned out delicious. Because Mom and Dad used to live in Japan, she knew what the real deal should taste like, and this yummy recipe came pretty close; we only made one or two adaptations. But don’t fret – this is a convenient recipe so you can buy all the ingredients from the supermarket.
Authentic Pork Tonkatsu Recipe
Print RecipeIngredients
- Sauce Ingredients
- 3 tablespoons of tomato ketchup
- 2 tablespoons of sake
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of dark soy sauce
- 1 minced garlic clove
- 1 thumb-sized piece of ginger grated
- 1 teaspoon of Dijon mustard
- 1 teaspoon of mirin
- 1 dessertspoon of white caster sugar
- Pork Ingredients
- 2 pork loin steaks (or 1 per person)
- Panko breadcrumbs
- 1 egg
- Plain flour seasoned with salt and pepper
- Oil
Instructions
Sauce Instructions
- Combine all the ingredients together in a small saucepan and simmer on low heat for about 5 minutes, until quite thick and sticky. Then sieve it to remove the pieces of garlic and ginger and leave to cool to about room temperature. It should taste a bit like a Japanese version of BBQ sauce.
Pork Instructions
- Cut the fat off the pork loins and layout the flour, whisked egg, and breadcrumbs on separate plates.
- Dip each pork loin into the seasoned flour, egg and breadcrumbs and then repeat with the egg and breadcrumbs so that the pork is well-coated.
- Heat the oil to come about 1-centimetre up the side of a frying pan. Test a breadcrumb in the oil, and if it sizzles and starts turning brown, you are good to go. Whack in the pork and cook for 4 minutes on each side and then hold the loins on their side so that the whole thing is crisp and brown.
- Rest the pork in some kitchen towel to get rid of any excess oil, and then serve with raw sliced white cabbage, spring onions and a decent splodge of tonkatsu sauce. Pick up your chopsticks and tuck in, and if you have any sake leftover, pour yourself a glass.
