This is a simple and yet delightful dish. It is a common fare served in Japanese restaurants.
It is usually seasoned with salt, but I prefer garlic salt. You may use regular salt but add some garlic powder to make the pork tastier. The same recipe will work on chicken fillet as well.
You can eat this dish with sticky white rice or Japanese fried rice.
4 pork steak or pork chops
1/2 tsp garlic salt
1/4 tsp pepper
1/4 cup flour
1 egg, beaten
1/2 cup panko bread crumbs
Vegetable oil for frying
For the tonkatsu sauce:
1/2 cup ketchup
1/4 cup Worcestershire sauce
1/4 cupÂ sakeÂ (JapaneseÂ rice wine)
1 tablespoonÂ ginger, grated
1 tablespoonÂ garlic, grated
5 tablespoonsÂ sugar
1/4 cup mirin (Japanese sweet cooking sauce)
To prepare the sauce, combine all the ingredients in a saucepan. Bring it to a boil. Lower the heat and simmer for 20-30 minutes or until it thickens. Skim foam and stir occasionally. You may keep it refrigerated for 1 month.
If you are using pork chops, cut off the bone and cut some of the fat so that it doesn’t curl up when you fry it. Season the chops with garlic salt and pepper. Dust it with flour and dip it in egg. Coat the chops in panko and deep fry until golden brown. Drain the excess oil using paper towels or place the breaded pork chops in a strainer. Slice the pork chops.
Serve warm with sauce, shredded cabbage and rice.
Photo Courtesy Of: cchen