Prep 30 mins
Cook 15 mins
Another take on pork tonkatsu, this one with a recipe for the sauce, in case you don't have access to Bulldog Sauce. This one is from Susan Fuller Slack's "Japanese Cooking". Restaurants in Japan that specialize in tonkatsu are very popular. A serrated bread knife is the easiest way to shred the cabbage. If you don't care for raw cabbage, it can be lightly stir fried before mounding on plates.
Spicy Dipping Sauce
- 1⁄2 cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon mirin
- 1 1⁄2 teaspoons Worcestershire sauce
- 1⁄2 teaspoon minced fresh gingerroot
- 1 garlic clove, minced
- 1 lb pork tenderloin or 1 lb pork loin, sliced 1/2 inch thick
- salt, pepper to taste
- 1⁄2 cup all-purpose flour
- 1 egg, slightly beaten
- 2 tablespoons milk
- 1 cup panko breadcrumbs, more if needed
- 6 cups peanut oil
- 1⁄2 medium cabbage, thinly shredded (green, red, or a mixture)
- tomatoes, wedges (to garnish)
- Combine ingredients for Spicy Dipping Sauce and set aside, covered, for 30 minutes for flavors to develop.
- Lightly pound the pork slices until slightly flattened. Sprinkle with salt and pepper. Coat lightly with flour.
- Combine the egg and milk in a shallow pan. Place panko in a shallow pan. Dip pork slices in egg mixture, then coat both sides of pork slices with panko and set aside on a platter.
- In a wok or shallow heavy saucepan, heat the oil to 360 degrees, or until a 1-inch cube of bread turn golden brown in 60 seconds. Fry, 2 or 3 slices at a time, 6 to 8 minutes or until golden brown and done inside. Turn once or twice for even browning. Drain cooked cutlets on paqper towels and keep warm in a 150 degree oven.
- Place a pile of shredded raw cabbage on each serving plate. Slice cooked pork piece into 1/2-inch strips, keeping pieces in original shape. Place a sliced cutlet on top of each portion of shredded cabbage, arranging pork in its original shape, as if it had not been sliced. Serve with Spicy Dipping Sauce.