STEP1 Choosing the right cut of meat : Here we will use pork tenderloin but pork loin is often used in Japan. If using the latter, it is recommended to tenderize the meat first. Pork tenderloin is considered a premium choice in Japan and bears the name of Hire-Katsu.
STEP2 Slicing the meat. For best results, cut the pork in slices half an inch thick. Although it is a dish inspired of western culture, thousands of years of Japanese culinary mastery suggest that it is the perfect thickness.
STEP3 For optimal taste, it is recommended to first put salt and pepper on both sides of the cutlet and then coat with flour. This will help the egg and Panko stick well to the pork and seal the good meat flavour in.
STEP4 Dipping in the egg : Mix well the white and yolk together and dip each slices in before the next step. Two eggs should be sufficient for one tenderloin.
STEP5 Panko is the name of Japanese bread crumb. Here Chef Ayako added some dried parsley which is not in the traditional recipe but added nice flavour and colour to the cutlet. Feel free to omit parsley if you are a purist. Coat well all sides of the cutlet and put aside.
STEP6 Chef Ayako is a dedicated home cooker. She recommends eating a lot of veggies but once in a while one can allow oneself to enjoy a good Tonkatsu.
STEP7 Secrets of a crispy cutlet. You should fry the cutlets in oil at medium heat. About 3 minutes on both sides until it becomes golden-brown and then put aside. For a crispy result, heat the oil at higher temperature and fry them again, this time shorter. Take out of the oil and put on a mesh to let the excess oil drip.
STEP8 Flavour it the way you like: Usually Tonkatsu is flavoured with… Tonkatsu sause! (two table spoon of ketchup worcestershire sauce and sugar, one tablespoon water, two drops of lemon juice, mix). It is also good with lemon or soy sauce. Thinly sliced cabbage is typically served on the side. Enjoy!