| Level: | Easy |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 2 servings |
Ingredients
- Peanut oil, for deep frying
- 2 eggs
- 1/8 cup water
- 1/2 cup flour, for dredging
- Salt and freshly ground black pepper
- 1 1/2 cups panko
- 6 (1/4-inch thick) pork cutlets
- Tonka sauce, recipe follows
- 1 cup ketchup
- 1/2 cup Worcestershire sauce
- 2 cup sake
- 2 tablespoons ginger
- 2 tablespoons garlic
- 1/4 cup sugar
- 1/4 cup mirin
Instructions
- Heat oil to 350 degrees F.
- In medium size bowl mix eggs and water. Put flour in a shallow bowl with some salt and pepper to taste. Likewise, put panko into a shallow bowl. Lightly salt and pepper the pieces of pork then dredge pork in flour, then egg wash, then press into panko. When all pieces are done fry off in batches until golden brown. Drizzle with tonka sauce.
- Put all above ingredients in stainless steel saucepan and bring to a boil over medium heat stirring occasionally. Reduce to a simmer for 25 to 30 minutes skimming any foam that rises to the top. Chill and refrigerate. Sauce will keep for 4 to 6 weeks.
- Yield: 3 cups
Reviews
I only made the cutlets, not the sauce, but they were wonderful! Fried in oil in a frying pan. Yum!
I made this Tonkatsu to go in Japanese curry (I did not make the sauce. Simple, quick, and delicious. Just like I used to eat in Japan.
Very good and somewhat quick recipe. The only thing I changed (since I made this recipe before) was to use 1/2 the amount of sake, but otherwise this was very tasty. The whole family enjoyed.
This recipe turned out fantastic. It’s a bit time consuming, but the end result was great.