The ever so amazing Tonkatsu has always been my trusted companion – especially on the days that I forget to eat! It’s perfect for any weather. Curry with Tonkatsu in Winter, a Spring Tonkatsu like the one here, a summer Tonkatsu with cold Soba Noodles, and the Fall Tonkatsu with oven-roasted root vegetables. Yum! It is an amazing fried food.

Did you know that Tonkatsu is a great stress buster? The act of pounding the pork with a heavy ‘tin can’ is therapeutic. Is it too violent, I wonder? 🤔😂😂

Also, is it just me or does spring suddenly invigorate your attraction to multi-colored food? My friends say that I am like a child when it comes to food. I eat well when it looks nice 😂😂

Color

Embers of light
Illuminate your eyes;
As you pry them
Open to the mysteries of
The minuscule miracle. *

Recipe for one:

Tip 1: I actually use a paper bag to hold my Panko, and shake it (American style, I guess) for a nice coat and let the pork rest for at least 2 minutes.

Tip 2: You can shallow fry or deep fry this. If you’re shallow frying, use a nice cast iron pan and fill upto an 1 inch (2.5 cms) of it with oil.

Ingredients

• 150 grams – Pork Chop with some fat on the top (it keeps the Tonkatsu moist while frying). Pound this into a 1 cm piece
• 1 egg
• 15 grams – Flour to coat the pork
• 30 grams – Panko or Breadcrumbs
• Salt and pepper to taste
• Oil for frying

Optional Sides

• Shredded Red Cabbage with Zucchini
• Shredded Napa or normal Cabbage
• Cherry Tomatoes
• Watercress salad with Oranges
• Lettuce salad with Olive Oil and Arugula
• Rice
• Soup
• Roasted root vegetables like carrots and parsnips with lemon juice
• Curry

As a general rule of thumb, make something that will be refreshing.

Recommended Equipment

Get a nice thermometer like this one that can measure the oil temperature. The ideal cooking temperature for this is between 340°F and 350°F. Deep frying can amount to the same calories as stir frying, if you use the proper temperature.

Method

1. Start heating the oil at medium – low heat for shallow frying, and on medium – high heat for deep frying. Insert your thermometer and check intermittently to see if the temperature has reached about 350°F
2. Pat dry the pork chop on both sides
3. Cut slits into the fat at every 2 cms. This will ensure that this part is completely cooked while keeping the pork moist (please let me know if you’d like a picture for this. I will post it upon request)
4. Season the pounded pork chop with salt and pepper, and then coat it with flour
5. Beat an egg in a small bowl and drench the floured pork chop
6. Transfer the pork chop to
   • A paper bag filled with Panko and shake it. Check to see if the pork is fully breaded
   • A plate with the Panko and thoroughly coat the pork chops
7. Rest the pork chops for two minutes or until the oil is heated to temperature
8. Drop the pork chops into the oil. Deep fry for about 5-7 minutes or Shallow dry for 5 minutes on each side
9. Serve, and enjoy!

Feel free to drop a message if you’ve any questions. Happy Cooking! 😁