Make it fun. It doesn’t have to be complicated. It will be what it will be – I’m loving this quote that I picked up from Gwyneth Patrow’s cook book. It’s exactly how I feel about cooking, I just could not articulate it…it applies to my life as well. 🙂
Here’s an easy and uncomplicated dish that I like to make for my family. I like to serve this with sauteed cabbage with a touch of turmeric which gives a nice color to the cabbage- it’s our favorite side dish!
Ton means pork, Katsu (in Japanese cuisine) could mean any meat cutlet that is pounded, breaded and fried
This is for my Andie, who’s current interest now is Japanese language and Japanese food because of her love for anime :))
dredge each pork chop/cutlet with flour, then dip it in egg..
..coat with panko breadcrumbs. Wheever I ran out of panko I like to use desiccated coconut as sub…yum
yummy pork katsu!!
- 4 butterflied pork chops (boneless pork chops)
- 1 egg, beaten
- panko bread crumbs, about a cup
- salt and pepper
- all-purpose flour, about half cup
- vegetable oil for frying ( I use about a cup)
- Tonkatsu sauce (optional) recipe follows
- shredded cabbage (as much as you like)
- ¼ cup ketchup
- 2 tablespoons worchershire sauce
- 2 tablespoons cup sake (Japanese rice wine)
- ½ teaspoon ginger powder
- ½ teaspoon granulated garlic
- 1 tablespoon sugar
- 1 tablespoon mirin
- Heat oil in a deep frying pan or if you have deep-fryer, preheat it now. . Put flour on a shallow plate and lightly season with salt and pepper. Do the same for the panko bread cumbs on another plate.
- Season pork chops with salt and pepper then dredge pork in seasoned flour, shake off excess then dip the pork in beaten egg. Coat pork with panko and pat well. Fry breaded pork for a few minutes. Turn the pork over and fry a few more minutes or until cooked through and browned.
- Remove pork from the oil and drain on paper towels. Cut each tonkatsu into small pieces and serve sauteed cabbage. Pour some tonkatsu sauce over them if you like. Enjoy!
- Make the side dish: Pour out the oil from the pan, just leave about 1 teaspoon, add shredded cabbage, turn heat to medium high , season with salt and pepper and a pinch of turmeric powder, mix well and cook cabbage until soft. Transfer to a serving platter and serve with tonkatsu.
- Put all sauce ingredients in sauce pan. Bring to a boil over medium heat stirring occasionally.
- Reduce to a simmer for 10 minutes skimming any foam that rises to the top. Refrigerate extra sauce, if there's any.
Enjoy God’s gift of LIFE; live and let live and be thankful everyday!
♥ Have a nice day!! God Bless!! 🙂 ♥