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Dipping Sauce ketchup soy sauce sugar mirin Worcestershire sauce fresh gingerroot garlic Tonkatsu pork tenderloin salt all-purpose egg milk breadcrumbs peanut oil cabbage tomatoes
Viewed: 3 - Published at: 2 years agoIngredients
- 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
- Tonkatsu
- 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)
Method
- 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.
