Japanese Pork Katsu
- Ready In:
- 1 tablespoon low sodium soy sauce
- 1 tablespoon mirin or 1 tablespoon sake
- 1 tablespoon Worcestershire sauce
- 3 -4 tablespoons ketchup (I used 4 T because I like the sauce sweeter. You decide how you like it!)
- 1⁄2 teaspoon hot mustard
- 4 pork cutlets, about 1 1/2 pound in total (no bone)
- 1 egg
- 3 -4 tablespoons flour
- 1 cup panko breadcrumbs
- kosher salt & freshly ground black pepper, to taste
- 1⁄4 cup corn or 1/4 cup peanut oil
- steamed rice, opt., for serving
Make the dipping sauce:
- Stir together 1 T. of hot water and the soy sauce, mirin, worcestershire sauce, ketchup and mustard. Set aside.
Prep the pork:
- Place the pork cutlets between 2 sheets of waxed paper or plastic wrap and pound them with a meat pounder until about 1/4 inch thick. In a shallow bowl, lightly beat the egg. Spread the flour and panko on 2 separate plates. Season the flour with the salt and pepper. Also, season the pork cutlets with salt on both sides. Then dip the pork first into the flour, then the egg and last the panko (coating both sides). Press the panko into the pork so it stays put.
Panfry the pork:
- Heat a large nonstick skillet over medium-high heat until just hot and then add the oil. Add the cutlets and fry, turning once, until golden brown on both sides and just opaque at the center (you don't want to overcook pork) - this should take approximately 5 minutes on each side.
- Tranfer the cutlets to paper towel to drain briefly, then cut across the grain into strips 1/2 inch thick.
- Serve with the dipping sauce and rice.
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This is so yummy...we loved all the flavors...I cut the recipe in half...this is so easy to prepare and really cooks quickly...the pork was so tender that we cut it with a fork...we enjoyed the crispy panko crust...served it with the suggested rice and a delicious side of Asian sugar snap peas...it made a wonderful meal...thanks for sharing your recipe...