appConfigEntityId

bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

hooksAmpRedirectArticle

articleSchemaContent

hooksArticlePageAdvertisementConfigArticle

liveArticle

appConfig

advertZone

sentiment

contentLock

topics

types

sections

paywallTypes

createdDate

publishedDate

sponsorType

urlAlias

moreOnThisArticles

sectionsV2

commentCount

authorLocations

authors

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

articleSpeeches

socialHeadline

headline

images

flag

firstTopic

glossary

flattenTypeIds

image

relatedLinks

relatedNewsletters

__typename

sponsor

pdfFiles

seriesReverseOrder

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

readingTime

customTimezone

liveContents

json

Susan Jung

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
45ml sake
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
Lemon wedges
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.
Susan Jung
susan.jung@scmp.com


How to cook with annatto, saffron’s subtler stand-in – and 3 simple recipes that use it

2 pink peppercorn recipes that bring out their sweet aromatic flavour

How to make herbes de Provence to give grilled meat and fish a French accent

How to use chervil, known as ‘French parsley’, and 2 delicious recipes

Susan Jung's recipes

Quick Japanese recipe for tonkatsu

Lifestyle

Food & Drink

The amount of the sauce ingredients in this 15-minute recipe should be adjusted to taste.


Asian recipes

Quick Japanese recipe for tonkatsu

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}The amount of the sauce ingredients in this 15-minute recipe should be adjusted to taste.

The amount of the sauce ingredients in this 15-minute recipe should be adjusted to taste.