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Tonkatsu (Pork Cutlet)

I've been craving Tonkatsu for weeks and I just haven't gotten around to making it. I think this is probably one of the easiest Japanese dishes to make. I learned this technique from a Japanese co-worker years ago. I did make a few of my own tweaks to it that I thought made a crunchier (and better sticking) crust. I bet you're wondering what 'ajinomoto' is, well, its just MSG. I just think ajinomoto sounds better . This is an optional ingredient to use, as I am aware that there are many people who are sensitve to MSG. I have never omitted MSG, so I do not know what the taste difference would be. I do not use very much, just a light sprnkle on each side. On to the pork chops, I bet you're asking why buy 1/2″ chops just to pound them down to 1/4″, why not just buy 1/4″ ones. I guess you could do that, but I think pounding them makes them a little more tender, and you relieve some stress at the same time.

As a suggestion from a friend, I decided to add a few more pictures to this recipe. It will show some of the steps I took to create this dish. And you'll a couple of links to some short videos demonstrating a couple of things. Sorry no voice instructions for this recipe .

6 - 1/2″ Pork Top Loin Chops
1 1/2 cups panko bread crumbs
1/4 cup cornstarch
2 eggs
2 tbl water
salt
pepper
ajinomoto (optional)
canola oil for frying

1. Put pork chops one at a time into a ziplock bag. Pound the pork chop (video link here) with a meat pounder until they are approximately 1/4″ thick.

2. Sprinkle both sides with salt, pepper, and ajinomoto.

3. In a shallow bowl or plate put cornstarch, set aside. In a shallow bowl add eggs and water and beat until frothy. Set aside. In a separate plate add the panko bread crumbs.

4. Working with one chop at a time. Dip both sides into cornstarch to lightly cover. Then dip both sides into egg mixture.

5. Set onto panko bread crumbs and sprinkly some bread crumbs on top. Flip the chop over to coat the other side with bread crumbs. Press firmly on pork chop to bread crumbs set in. Transfer to plate or baking rack set over paper towels.

6. Repeat steps 5 & 6 with the remaining chops.

7. Pour about a 1/4″ of oil into a 12″ skillet. Heat over medium-high heat until breadcrumbs bubble and float to the top once dropped into oil (video link).

8. Reduce heat to medium and carefully put 2 pork chops into hot oil. (video link here)

9. Cook for about 3-4 minutes until golden brown. Turn over and cook for 3-4 minutes until golden brown.

10. Transfer to wire rack to drain and cool slightly. Cook remaining pork chops as diredted in step 10.

Serve with rice and tonkatsu sauce.

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Posted by Illusion on 05/26 at 09:41 PM
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