Tonkatsu – breaded pork

écrit le par Posté dans : Fried, Japan, Wok | tag(s) : ,
Ease : 1
Cost : 1
Spicy :
People : 2
  • Baking :
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    Ingredients :

    • 2 pork tenderloins
    • 250 g of flour
    • 2 eggs
    • ½ Chinese cabbage
    • 230 g of breadcrumbs
    • 1 teaspoon of water

    Preparation :

    Lightly beat the eggs by adding 1 teaspoon of water and set aside. Chop the chinese cabbage into thin strips

    Place the pork in flour and tap a little to bring down the excess flour.

    Place the fillets in beaten egg then in crumbs.

    Heat a skillet or deep fryer oil about 50 cl. To see if the oil is hot throw some crumbs in and if it sizzles it is hot . then put over medium heat.

    Dip the pork in the oil and cook for about 7-8 minutes, turning often and always on medium heat so that the meat is cooked at heart, then put on high heat so that the crumbs begin to brown.

    Remove and drain them on absorbent paper.

    Cut into slices about 5 cm and serve with the chinese cabbage and tonkatsu sauce.

    Tips: you can use the bulldog sauce or Worcestershire sauce.

    Anecdotes : It was invented in the 1930s, and has since become one of the most popular dishes in Japan. When served on a bowl of rice, we talk about katsudon.
    For Japanese students, the custom is to eat a tonkatsu before an exam from the word game that has the Japanese verb “katsu” which means winning.

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