Having prepared tonkatsu and sprinkled with sauce, you will understand what completely unknown flavoring shades a chop familiar from childhood can have.
"Tone" in Japanese means pork, "katsu" is a Japaneseized abbreviation of the European cotlet - cutlet.
Japanese recipes often include sake or mirin. The Japanese themselves often adapt their dishes to the tastes of Europeans or Americans. If you are not a connoisseur of Japanese cuisine, you can take vodka instead of sake, and replace mirin with white wine or sherry. The taste of the dish will not deteriorate.
Ingredients:
480-500 g pork fillet (4 pieces of pork about 1 cm thick),
2 tbsp. tablespoons of flour
1 egg,
1 cup bread crumbs
vegetable oil for frying,
half a head of white cabbage.
For the sauce:
4 tbsp. spoons of ketchup,
2 tbsp. spoons of hot soy sauce,
2 tbsp. tablespoons of white wine.
Preparation:
1. Thoroughly beat off the pieces of meat, roll them in flour, dip in a beaten egg, and abundantly roll in breadcrumbs. There is no need to salt and pepper the meat!
Pour enough oil into the skillet so that the tonkatsu is covered in oil during frying. Heat the oil to about 160-170 degrees. Gently dip the chops into it and fry until brown, turn over. The tonkatsu frying process takes approximately 5-6 minutes.
2. The usual side dish for tonkatsu is cabbage, in combination with which the meat is better absorbed. Chop the cabbage very finely, pour boiling water over and leave under a lid for 5-10 minutes. Such cabbage will be crispy and very distinctive in taste. Then put the cabbage in a colander.
3. Prepare tonkatsu sauce by mixing ketchup, hot soy sauce and white wine, bring to a boil and refrigerate. If hot soy sauce is not available, add red hot and black pepper to your regular soy sauce to taste.
4. Put the cabbage on a plate in a slide, put tonkatsu next to it and pour over the sauce.
Difficulty: medium. Cooking time: 30 minutes.
