A recipe for crispy, juicy, authentic tonkatsu set meal. The homemade tonkatsu sauce with sesame seeds is also exquisite. Carefully explained from pre-treatment to the technique of double-frying, you can enjoy a taste like a tonkatsu specialty store at home.
Ingredients
Main Ingredients (2 servings)
- 2 slices Pork loin
- All-purpose flour to taste
- 1 Egg
- Raw panko breadcrumbs to taste
- Cabbage as needed
Seasonings
- Salt and pepper to taste
- [A] 4 tbsp Sesame seeds
- [A] 3 tbsp Worcestershire sauce
- [A] 3 tbsp Ketchup
- [A] 1 tbsp Soy sauce
- [A] 2 tsp Corn syrup
- Mustard to taste
Steps
- Shred the cabbage. [This is the key!] If it's difficult to cut due to its height, it's a good idea to cut it in half, separating the inside and outside.
- Make cuts with a knife along the red meat and fatty parts of the 2 slices of pork loin to tenderize the meat.
- Pound the entire pork loin with the back of a knife or a meat tenderizer to prevent the meat from shrinking.
- Season the pork loin with a little salt and pepper for initial flavoring.
- Coat the pork loin in order with all-purpose flour to taste, 1 egg, and raw panko breadcrumbs to taste.
- Toast 4 tbsp sesame seeds in a frying pan.
- Grind the toasted sesame seeds in a mortar and pestle to your desired consistency.
- Mix the ground sesame seeds with 3 tbsp Worcestershire sauce, 3 tbsp ketchup, 1 tbsp soy sauce, and 2 tsp corn syrup to make the tonkatsu sauce.
- Place the breaded pork loin into oil heated to 160℃ and fry for about 3 minutes.
- Remove from the oil once and let it rest for 5 minutes.
- Increase the oil temperature to 180℃ and double-fry the pork loin. [This is the key!] Be careful not to make the meat too tough.
- Arrange the shredded cabbage and cut tonkatsu on a plate, and serve with the homemade sauce and mustard to taste.
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