Tonkatsu

Ingredients

Scaled for your household (4 portions) · original serves 4

• Pork cutlets4
• Plain flour5 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Eggs2
• Water2 US tsp + to taste
  Original recipe breakdown · used in multiple steps

  • 2 US tsp Water — US customary volume preserved. No food-density conversion to grams is assumed.
  • Ice-cold water for cabbage, source amount unspecified — Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Panko breadcrumbs115 g
  Exact physical mass conversion to grams; original source mass retained in source_text.
• Vegetable oilto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• White cabbage285 g
  Exact physical mass conversion to grams; original source mass retained in source_text.
• Tonkatsu sauceto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Karashi Japanese mustardto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.

Method

1. 1

   Lightly flatten pork with a meat mallet. Dust in flour and shake off excess. Dip in eggs beaten with the measured water, then coat firmly in panko.

2. 2

   Stand cutlets for 10 minutes. Meanwhile, soak shredded cabbage in ice-cold water for 5 minutes; drain and dry.

3. 3

   Heat frying oil and fry cutlets for 5–6 minutes, turning until both sides are golden and pork is cooked. Drain and cut into wide strips.

4. 4

   Serve with cabbage, tonkatsu sauce and karashi.