A popular dish in Japan, tonkatsu, or pork cutlets, are typically sliced into bite-size pieces and served with a side of shredded cabbage.
Mad Hungry, March 2011
- 4 6-ounce pieces boneless pork loin
- 1 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 1/2 cups panko breadcrumbs
- 1 tablespoon vegetable oil, plus more for frying
- 1 small yellow onion, halved and thinly sliced
- 2 cups dashi
- 1/3 cup mirin
- 1/3 cup soy sauce
- 5 scallions, sliced into 1-inch pieces
- 4 large eggs, lightly beaten
- Garnishes: lemon wedges and toasted sesame seeds
- Pound pork slices to 1/2-inch thickness and season both sides with salt and pepper.
- Place flour, eggs, and panko flakes in three separate pie plates or wide, shallow bowls. Dredge pork slices in flour, then eggs, then panko flakes, and transfer to a rimmed baking sheet lined with a cooling rack. Let stand at least 10 minutes.
- Heat 1 1/2 inches oil in a deep, heavy-bottomed pot to 360 degrees.
- While oil heats make sauce: In a large saucepan, heat oil over medium-high heat. When oil shimmers, add onion and saute until translucent, 3 minutes. Add dashi, mirin, soy sauce, and scallions and bring to a boil. Remove from heat and stir in eggs.
- Fry pork in two batches, turning a few times, until golden brown, 3-4 minutes per batch. Transfer to a paper towel-lined plate to drain.
- Slice pork into 1-inch pieces and serve with Japanese cabbage, a bowl of cooked short-grain rice and sauce, and garnishes.
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