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Monday, February 4, 2013

Pork Tonkatsu

My husband and I would always be on the look out for bento stalls whenever we go somewhere.  We've found this great bento stall in Myer's building at Brisbane CBD.  They sell the best tonkatsu so far in my opinion and of course according to mine and my husband's taste buds.  I have always wanted to cook this dish at home but I really don't know where to get the panko breadcrumbs!  Good thing we were able to bring in a kilo of this magic breadcrumbs from the Philippines.  Since it is a commercial product, it was allowed to be brought in to Australia.

The sound of the dish says it all.  It is a Japanese dish of course.  It originated in Japan in the 19th century and usually served as a single dish or as a sandwich filling.  Originally it is a beef dish but in 1889 in Tokyo, Japanese started using pork cutlets.  (wikipedia.org)

This dish is meat fillet dredged in flour, egg and panko breadcrumbs and deep fried and serve with tonkatsu sauce.  Tonkatsu sauce is so easy to make and if you have mayonnaise in your fridge, then off you go.

As I do not really follow a recipe en toto, I always end up doing my own.  You have the option to follow mine or adjust it to yourliking.

Pork Tonkatsu Ingredients
2 pcs pork cutlets
salt and pepper
1 egg (beaten)
1/2 c plain flou
panko breadcrumbs
oil for frying

Procedure
Remove bones, skin and fat from the pork chops or cutlets.
Pound with a meat mallet until it gets thinner (to your liking)
Season with salt and pepper.
Dredge onto the flour.  Remove excess flour.
Dip into the beaten egg.
Dredge onto the breadcrumbs.
Deep fry.

Tonkatsu Sauce
2 tbsp tomato ketchup
1 tbsp worcestershire sauce
1 tsp kikkoman soy sauce

Mix well with a fork.  Put on top of the tonkatsu.

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