![]() Dip the cutlet in the egg and coat evenly. Dust the chops with an even coating of flour. For the pork, salt and pepper both sides. Add 1 1/2-inches of oil to a heavy bottomed pot and then add 1 tablespoon of toasted sesame oil. Prepare a wire rack lined with 2 paper towels. Prepare two bowls, one with a well beaten egg and the other with the panko. This not only crisps the cabbage it tames some of the cabbagy funk. Soak the cabbage in cold water while you prepare the rest of the ingredients. If you have a mandoline, you can leave the half-head of cabbage whole and just mandoline the cabbage and then pick out the tough bits. To prepare the cabbage salad, separate the leaves from the head, trim off the tough stems, roll a few leaves together and use a sharp knife to slice the cabbage into thin threads. ![]() Salt Pepper Flour - all-purpose(for dusting Change this?ĩ30 grams Pork - loin chops (~four 1-inch thick chops) Heritage breeds like Berkshire (kurobuta) or Iberico are the best since they haven'tīased on your location, units have been adjusted to Metric measuring system. I like using either a loin chop or rib chop but look for a cut with even marbling and without much connective tissue and you should be okay. The most important component is the pork and you'll want to splurge here on a tender cut with some fat marbled in. Since Tonkatsu is a simple dish that only has a few ingredients, the quality of the ingredients matter. Tonkatsu – especially when it’s kuro-buta (Berkshire pork) from Kagoshima – is melt-in-your-mouth tender, served with a side of miso soup and a mountain of shredded cabbage. But never mind the European origin: the ingredients and attention to detail are thoroughly Japanese. Tonkatsu, breaded and deep-fried pork cutlet, dates to the late 19th Century when Japan threw open its doors to Western influence. Tonkatsu originated in Japan in the 19th century. It is often served with shredded cabbage. There are two main types,įillet and loin. Tonkatsu, is a Japanese food which consists of a breaded, deep-fried pork cutlet.
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