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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.

Posted By: Deirdre K Todd
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Prep Time: 30 minutes | Cook Time: 20 minutes | Ready In: 50 minutes
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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
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

Cooking Process:

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.

how to serve:

For service: slice and serve over cabbage with individual serving bowls of favorite Tonkatsu Sauce. Serves 4.