Ingredients
Main Ingredients (2 servings)
Seasonings
Steps
- In a bowl, add 0.5 tbsp Mayonnaise and 1 tsp Soy sauce little by little, and mix until dissolved without lumps.
- Add 3 tbsp Medium-thick sauce, 1 tbsp Ketchup, and 2.5 tsp Sugar to the dissolved mayonnaise and mix well.
- Add 1 tsp Ground sesame seeds and 1 tsp White sesame seeds, and mix until the entire mixture is uniform to complete the sauce.
- Crack 1 Egg into a separate bowl and beat well.
- Add 1.5 tbsp Water and 3 tbsp All-purpose flour to the beaten egg and mix well until there are no lumps to complete the batter.
- Spread out one slice of pork loin, then layer another slice on top in the opposite direction, overlapping by about 1 cm. Repeat this process, alternating the slices to create a total of 8 slices. [This is the key!] This balances the fat and meat and allows for neat rolling.
- Sprinkle salt and pepper, to taste over the entire surface of the layered pork for seasoning.
- Starting from the edge, roll up tightly without any gaps and shape. [This is the key!] Rolling tightly prevents the shape from falling apart during frying.
- Roll up the remaining pork slices in the same way, and sprinkle salt and pepper, to taste on the surface.
- Dip the rolled pork thoroughly into the batter in the tray, then evenly coat with breadcrumbs, to taste and shape.
- Coat the other rolled pork in the same way with batter and breadcrumbs.
- Pour about 5 mm of frying oil, to taste into the pan and heat over medium heat for about 1 minute.
- Drop a small amount of breadcrumbs into the heated oil. If they sizzle and float up, it's a sign to start frying. Reduce the heat to medium-low.
- Place the pork into the oil and fry, turning to prevent burning. Once the bottom is browned, flip it over. [This is the key!] Flipping too often at the beginning of frying can cause the coating to peel off, so flip after it has browned.
- Fry until the entire surface is nicely browned and the inside is cooked through. It takes about 3 minutes for smaller pieces and 5 minutes for larger pieces.
- Place the fried tonkatsu on a rack to drain the oil, and let it cook with residual heat for about 3 minutes.
- Cut the tonkatsu into bite-sized pieces. If the center is still pink, heat in the microwave for 30-40 seconds.
- Arrange on a plate, pour the prepared tonkatsu sauce over it, and serve.
🌾 Recommended Rice for This Dish
※HowToCook.JPが料理の特徴に合わせて選定しています。動画内でシェフが推薦したものではありません。
* Contains affiliate links
*This article contains Amazon affiliate links. We may earn a commission on qualifying purchases.
🍷 編集部おすすめペアリング
※HowToCook.JP編集部による提案です。動画内でシェフが推薦したものではありません。
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
6–10℃ Amazonで探す →日本でもっとも親しまれるピルスナースタイル。キリッとした炭酸と軽い苦みが特徴。揚げ物・焼き鳥・餃子など炭酸と合わせたい料理全般に
4–7℃ Amazonで探す →クリアな黄金色と上品な苦みが特徴のプレミアムピルスナー。食事を選ばない汎用性の高さが魅力。和食全般・刺身・寿司に
4–7℃ Amazonで探す →緑茶のカテキンが和食の旨みを引き立て、ほうじ茶は香ばしさで揚げ物・甘い料理のバランスを整える
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。
