Tonkatsu (Japanese pork cutlets)

We have tankiasu to thank (or to blame!) for this dish! When I was reading the comments in the blog few days ago I thought I saw tonkatsu but it was tankiasu... (eyes so blur lah). Since then tonkatsu haunted my sleep and dreams-- the crispiness enveloping the juiciness of the pork coupled with the tangy sweet sauce... What else to do but have to feed the hungry demon....Anyway this is one of Kesh favourites..no matter what other dishes we're to order in a Japanese restaurant, she will still go for a tonkatsu set...Good enough excuse to deep fry...

Tonkatsu served with shredded cabbage and carrot

Tonkatsu

8 pieces pork chops (pounded thin with meat mallet or back of cleaver)

2 eggs, beaten

1/4 cup flour (seasoned with salt and pepper)

2-3 cups coarse dried breadcrumbs (I sometimes use crashed cream crackers- give the chops more bite but if like it light stick to dried breadcrumbs)

1) Lightly season pork with salt and pepper

2) Put eggs in one plate, flour in another and crumbs in yet another plate.
3) Dredge a piece of meat in the flour, dunk it in the beaten egg and finally, coat it thoroughly with the breadcrumbs.
4) Deep-fry in hot oil (do 2-3 pieces at one time, do not overcrowd or the temperature of oil will drop and the chops will end up soaking with oil) and cook for 3-4 minutes each side until golden.
5) Drain. Serve hot with finely shredded cabbage and carrot, and tonkatsu sauce.

Tonkatsu sauce
1/4 cup ketchup
2 tablespoon Worcestershire sauce
2 tablespoon rice wine (or sake)
2 tablespoon soy sauce
2 tablespoon sugar (to taste)
2 tablespoon mirin

Heat all ingredients together until thicken slightly.

Jo