Ugh. No help at all when I run out of ideas on what to prepare specially for dinner on weekdays.
Last Sunday, we went grocery shopping. He did not forget to get a pack of pork chops. So I asked again, what were his plans for the meat? I thought he found a new recipe that he wanted to prepare.
He: Gusto ko'g Japanese style nga pork chop. (I want a Japanese style pork chop.)
He: Ha? Nakatilaw na ka ana? (What? You've tried that already?)
Me: Of course. Remember sa Tyson's Corner? (Of course. Remember at Tyson's Corner?)
He: Lami diay to? ( So, it was good?)
Me: O! (Yes)
Tonkatsu (豚カツ, とんかつ or トンカツ, pork cutlet), is a Japanese food which consists of a breaded, deep-fried pork cutlet. There are two main types, hire and rosu. It is often served with shredded cabbage. Tonkatsu originated in Japan in the 19th century. As well as being served as a single dish, it is also used as a sandwich filling or in combination with curry. - source
So, on Monday, we had Tonkatsu for dinner. I had to cross my fingers while preparing this. It sounded so easy based on the recipe I followed but still, this is a first time.
By the way, the boy said there's a heart on that cutlet. Can you see it?
It was so good despite the fact that I didn't have enough time to prepare the sauce. We just had the soy sauce-vinegar mix dipping sauce.
The mister and the boy approved.
This recipe is from Marc Matsumoto of norecipe.com.
4 center cut pork chops (1″ thick)
all-purpose flour for dredging
salt and pepper to taste
1 egg beaten
1 cup panko (Japanese breadcrumbs)
oil for frying
1/4 head of cabbage, finely shredded (optional)
Tonkatsu sauce for serving (Worcestershire sauce or a 50/50 vinegar/soy sauce mix can be substituted)
I didn't serve my dish with shredded cabbage as a side, just in case you will with yours, soak shredded cabbage in a bowl of ice cold water for at least an hour. This helps get the cabbage nice and crisp while muting some of the “cabbage smell”.
Prepare the pork by removing any extra fat or tough silver skin from the sides of the cutlet. But I like to leave a little fat on the meat 'cause it helps the meat to remain juicy and not cardboard dry. Tenderize the cutlets using a knife in a crosshatch pattern by using a drumming motion across the surface. Do it lightly and on both sides.
Season both sides of each cutlet with salt and pepper. Then coat each cutlet in flour. Make sure to get an even coat on the sides.
In two separate bowls, beat an egg in one, and put the Panko in the other. Heat your frying pan in over medium heat, and add the oil when it's ready. Coat all sides of the cutlet in beaten egg, then coat with the Panko. Make sure that the cutlet is evenly and thickly coated in Panko.
Once the oil is heated, gently and slowly put meat into the oil away from you. Brown both sides. Once cooked, drain and let the cooked meat rest on a wire rack for about 3 to 5 minutes. By doing so, you let the meat reabsorb its juices and not let it run all over your plate when you cut it.
Drain the cabbage and serve with your pork chop (as seen here). Tonkatsu is best served with your prepared or store bought sauce and a serving of hot piping steamed rice.