Tonkatsu

  • soy sauce
  • mirin
  • 2 cloves garlic, minced
  • cracked pepper
  • 1 scallion, minced
  • 2 boneless porkchops, butterflied if thick
  • 1 cup panko
  • 3 tbsp canola oil
  • pickled ginger
  • 1/2 cup chicken stock
  • 1 1/2 tbsp rice vinegar
  • Japanese white rice
  1. Combine 1/4 cup soy sauce, 1/4 cup mirin, the garlic, and cracked pepper.
  2. Pour over the porkchops and let stand 30 minutes.
  3. Beat the egg with the scallion and add 1 tbsp water.
  4. Dip the porkchops in the mixture and then dredge with panko.  Place on a plate and chill 30 minutes.
  5. Combine the chicken stock, 1 1/2 tbsp mirin, 1 1/2 tbsp soy sauce, and the rice vinegar.  Mix well.  Pour into a serving dish.
  6. Meanwhile steam some Japanese rice.
  7. Heat the canola oil on medium high and add the pork.  Pan fry about 3 minutes per side.  Let rest 3 minutes.  Slice.
  8. Serve over the rice with the pouring sauce and the pickled ginger on the side.

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