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 😂😂
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.
- 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
- Shredded Red Cabbage with Zucchini
- Shredded Napa or normal Cabbage
- Cherry Tomatoes
- Watercress salad with Oranges
- Lettuce salad with Olive Oil and Arugula
- Roasted root vegetables like carrots and parsnips with lemon juice
As a general rule of thumb, make something that will be refreshing.
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.
- 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
- Pat dry the pork chop on both sides
- 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)
- Season the pounded pork chop with salt and pepper, and then coat it with flour
- Beat an egg in a small bowl and drench the floured pork chop
- 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
- Rest the pork chops for two minutes or until the oil is heated to temperature
- Drop the pork chops into the oil. Deep fry for about 5-7 minutes or Shallow dry for 5 minutes on each side
- Serve, and enjoy!
Feel free to drop a message if you’ve any questions. Happy Cooking! 😁