Ingredients
Main Ingredients (1 serving)
Seasonings
Steps
- In a bowl, combine 50cc of medium-thick sauce, 15g of grated apple, 5g of oyster sauce, 5g of ketchup, 5g of honey, and Tabasco to taste. Mix well to make the special sauce. [This is the key!] The sweetness of apple and honey, the richness of oyster sauce and ketchup, and the spiciness of Tabasco are the defining flavors. Add sesame seeds to taste at the end.
- Take the pork loin (approx. 150g) out of the refrigerator and cook immediately.
- Cut the tendons of the pork loin with a knife. Make similar cuts on the back. [This is the key!] This prevents the meat from curling and the coating from peeling off.
- Lightly pound the pork loin with a meat tenderizer or the back of a knife to tenderize it. [This is the key!] If you pound too much, the meat will mash and release moisture, so pound lightly.
- Pour rice oil (to taste) into a wok and heat to 160°C.
- Prepare 1 beaten egg and panko breadcrumbs (to taste) spread flat in a tray.
- Lightly and evenly coat the pork loin on both sides with flour (to taste). [This is the key!] If you coat too much, the coating will peel off easily, so coat thinly and evenly.
- Dip the pork loin into the beaten egg. [This is the key!] By holding it with "Fabio grip" so that the egg doesn't stick to your fingers, the panko will adhere better.
- Gently cover the pork loin with panko breadcrumbs and lightly press for about 10 seconds with your palms. [This is the key!] This ensures the coating and meat adhere firmly.
- Place the coated pork loin into the oil heated to 160°C and gradually increase the oil temperature to 180°C over 3.5 minutes. [This is the key!] Starting the frying at a low temperature and slowly increasing the temperature allows the meat to cook through to the center.
- Fry one side of the tonkatsu for 30 seconds. [This is the key!] Frying once is easier to control the cooking than double frying.
- Remove the fried tonkatsu from the wok and let it rest for 3-4 minutes to finish cooking with residual heat. [This is the key!] Place on a wire rack or prop it up on cabbage so the tonkatsu doesn't steam, preventing the coating from becoming soggy and allowing the juices to settle.
- Slice the cabbage thinly, serve with the tonkatsu, and it's complete.
🌾 Recommended Rice for This Dish
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シャトー・メルシャンの甲州を代表する銘柄きいろ香。繊細な和柑橘と上品なミネラル感。和食全般・刺身・天ぷらにぴったり
8–10℃ Amazonで探す →ニュージーランド マールボロの代名詞クラウディー・ベイ。青草・柑橘・ハーブの爽やかな香り。サラダ・山羊チーズ・シーフードに最適
8–11℃ Amazonで探す →吟醸香と米の旨みが調和した飲みやすい一本。焼き魚・煮魚・和風パスタなど和食全般に合わせやすい
10–15℃（冷酒・花冷え） Amazonで探す →米と米麹のみで醸したコク豊かな純米酒。燗にすることで旨みがさらに開花し、煮物・焼き鳥・濃い味の惣菜と絶妙にマッチ
15–55℃（常温〜熱燗） Amazonで探す →火入れをしない生酒ならではの溌剌とした風味とフレッシュな香り。刺身・カルパッチョ・夏野菜の浅漬けなど、素材の鮮度を活かした料理に最適
5–10℃（雪冷え〜花冷え） Amazonで探す →国産ホップを使ったフレッシュで繊細な香り。アルコール度数は低めで飲みやすい。和食・刺身・冷奴と驚くほどよく合う
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冷・ホット（4–8℃ / 70–90℃） Amazonで探す →⚠️ お酒に関する注意事項
20歳未満の飲酒は法律で禁止されています。飲酒運転は法律で禁止されています。
妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。
