15 Minute Chef: Tonkatsu
The amount of the sauce ingredients should be adjusted to taste. Try to pick pork pieces with a thin rim of fat - the meat will be more moist.
For the sauce
120 grams tomato ketchup
45ml Worcestershire sauce
15 grams granulated sugar
30ml soy sauce
1 tsp Colman's dry mustard
Finely grated ginger
For the tonkatsu
4 boneless pork chops or cutlets, about 8mm thick
Plain flour, for dusting
1-2 large eggs, whisked
Panko (Japanese bread crumbs), for dredging
Fine sea salt and freshly ground black pepper
Oil, for frying
Finely shredded green cabbage
Cooked Japanese rice
Make the sauce first so the flavours have time to blend.
- Whisk the ketchup with the Worcestershire sauce, sake, sugar, soy sauce and mustard, then add grated ginger to taste. Adjust the seasonings as needed.
- Pour oil in a pan to the depth of 2cm and heat to 180 degrees Celsius. While the oil is heating, cut slits around 1cm deep around the perimeter of each piece of meat (this helps stop the edges from curling).
- Sprinkle the meat on both sides with salt and pepper. Put the flour, whisked egg and panko in separate bowls. Dip the meat into the flour, making sure it's lightly but evenly coated on both sides, then shake off the excess. Coat it with the egg, then dredge it in the panko, pressing on it to make sure the bread crumbs adhere.
- Fry the pork in the hot oil until the crust is medium-golden and the meat is cooked. Drain on paper towels. Cut the meat into 1cm-thick slices and place on a plate with a mound of shredded cabbage, a lemon wedge, and the sauce in a dipping bowl.