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Japanese Pork Cutlet (Tonkatsu)

This Japanese Pork Cutlet (Tonkatsu) is made by layering sliced pork loins on top of each other and fried. Nutritious and delicious for a hot dinner. Cabbage or any other side dish as per your choice is perfect to create a complete meal.

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Japanese Pork Cutlet (Tonkatsu)

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Recipe

PRE TIME: 10 min

COOKING TIME: 15 min

TOTAL TIME: 25 min

2 SERVING

Ingredients:

1 Tsp Sugar
3.3 Fl. Oz. Water
7 Oz. Sliced pork for shabu shabu
Yuzukosho paste
Flour
1 Large Egg
Bread crumbs
Rice-bran oil (for deep frying)
5-6 Leaves of Cabbage

Directions:

1

Mix sugar with water.

2

Take the sliced pork for shabu shabu and start to put on each other the layers. Apply the sweet water on the top of the layers to glue them together.

3

In the middle add Yuzukosho paste in the middle of the layers. Finish with more layers of sliced pork.

4

Sprinkle with some flour. Beat an egg and prepare some bread crumbles.

5

Cover with eggs and bread crumbles then deep fry in oil.

6

Remove it one and then fry again in oil at 356 °F/180 °C.

7

Take it out from the oil and let it rest for 10 minutes

8

Take the cabbage leaves and slice them to thin slices.

9

Slice the cutlet and serve with the cabbage. Enjoy!