Tonkatsu is a much standard fare in a Japanese Restaurant. Tender pork cutlets fried with a flaky panko crust traditionally served with a flavorful dipping sauce made of familiar Worcestershire sauce.
Oil for frying 1 1/2 lb. pork cutlets, pounded pinch salt, freshly ground black pepper 1/2 c. flour 1/2 c. panko (Japanese bread crumb) flakes 2 large eggs, beaten 1 TB Aloha shoyu 1 tsp. brown sugar oil for frying Garnish: shredded cabbage Tonkatsu Sauce: 1 c. catsup ½ c. Worchershire sauce 1/2 c. sake 2 TB ginger, grated 2 cloves garlic, grated 1/4 c. brown sugar 1/4 c. mirin
Sauce: In a saucepan over medium heat; combine all ingredients. Bring to a boil; stirring occasionally. Reduce heat. Allow to simmer 15-20 minutes. Keep refrigerated.Make 2 ½ cups. On a serving platter; place cabbage; set aside. In a wok or deep fat fryer; heat oil. Lightly season pork with salt and pepper. In 3 separate shallow bowls; place flour, panko and egg mixed with soy sauce and sugar. Dredge pork in flour, dip in egg mixture and coat with panko. Deep fry pork until golden brown; drain on paper towels.
For service: slice and serve over cabbage with individual serving bowls of favorite Tonkatsu Sauce. Serves 4.