How to make Tonkatsu (Pork Cutlet)
とんかつ

Ingredients (4 servings):

• 4 center cut pork chops
• Salt and pepper
• 1 cup of panko (Japanese breadcrumbs)
• 1 egg, beaten
• Flour
• Vegetable oil for frying
• Tonkatsu sauce
• Shredded cabbage

1. Make a slit on the surface of the pork chops. Season with salt and pepper and then dip them in flour, egg and then panko.

2. Heat the oil in a frying pan and deep fry the pork chops until they are golden brown.

3. Take out the pork chops and drain them on paper towels. Slice each chop into 5 or 6 pieces.

4. Serve the pork with shredded cabbage. Pour tonkatsu sauce over the pork before eating.

If you want to make something different with katsu...

Katsudon (Pork Cutlet with Rice)
カツ丼

Ingredients (4 servings):

• 4 center cut pork chops
• Salt and pepper
• 1 cup of panko (Japanese breadcrumbs)
• 1 egg for dipping
• 1 onion, thinly sliced (use as much as you like. You can also use leeks)
• 8 eggs
(A) 200ml of soup stock (dashi)
(A) 4 tablespoons of soy sauce
(A) 4 tablespoons of mirin
(A) 4 tablespoons of sake
(A) 6 tablespoons of sugar
• Vegetable oil for deep frying
• 4 cups of Japanese steamed rice

1. Season the pork chops with salt and pepper and then dip them in flour, egg and then panko.

2. Heat the oil in a frying pan and deep fry the pork chops until they become golden brown.

3. Remove the pork cutlets and slice each one into 5 or 6 pieces.

4. Beat the eggs.

5. Place all the (A) items and the sliced onion into a pan and simmer for a few minutes.

6. Add the sliced pork cutlets and 2/3s of the beaten eggs into the pan and stir.

7. When the eggs are half cooked add the remaining 1/3 of beaten eggs.

8. Place one serving of rice into a deep bowl. Remove the cutlet and egg mixture from the pan and place over the rice.

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