Prep 35 mins
Cook 10 mins
Fried pork that makes a good main dish, especially served with rice, salad, and miso soup. Japanese breadcrumbs are different from the type you can buy in America, they are larger, so bigger cracker crumbs make this look better, but the taste will be about the same :-) If you don't want to use sake in the marinade, replace it with water and add extra sugar.
- 1⁄2 cup soy sauce
- 1⁄2 cup sake (rice wine)
- 1 tablespoon ginger
- 1 tablespoon sugar
- 6 pork chops
- 2 eggs, beaten
- 1 cup flour
- 1 cup breadcrumbs
- In a glass bowl stir together ginger, soy sauce, sugar, and sake. Add pork chops, covering completely, and marinade for 30 minutes.
- Remove chops from marinade, dip into the flour, then into the egg, and finally into the breadcrumbs. (This order is important!).
- Fry for 3 minutes on each side, 'til done. Slice into strips and serve warm with rice.
Easy to make and tastes great! Although it really needs a sauce to make it complete. I substituted Panko for the breadcrumbs for a lighter breading. One thing to note, the directions don't specify the frying method. I used enough oil to cover half way up the side of the pork and fried for 1:30 per side.
I made this last night. I chose this one because was intrigued by marinating the meat before coating it. Most of the other Tonkatsu recipes don't call for this step. Was a little worried the soy would make it salty, but it wasn't. Made a very tender Tonkatsu. I cut the recipe in half for three cutlets, and marinated them in a zip-lock baggie. I thought there was more marinade than needed, so will cut back slightly on that next time. I also used panko instead of American breadcrumbs. And served with purchased Tonkatsu sauce, with a Japanese cucumber salad on the side.