Tonkatsu
Greg Dunmore
Few dishes are as satisfying as tonkatsu. A perfectly crisp panko crust gives way to juicy, tender pork, making it a staple of Japanese home cooking and one of our favorite comfort foods. Serve it with katsu sauce, Japanese potato salad, fluffy cabbage with miso mayo, quick pickles, and steamed rice for a classic meal, or tuck it into soft bread for an unforgettable katsu sandwich. Not a pork eater? Chicken works beautifully too.
Ingredients
- 1 pound boneless, skinless pork loin, cut into 4 slices of even thickness
- Salt & freshly ground black pepper
- 3 eggs
-
2 teaspoons Hanamaruki Liquid Shio Koji
- 1 tablespoon milk
- 1 cup flour
- 3 to 4 cups panko
- Neutral oil, for frying
Directions
- In a shallow bowl, whisk together the eggs, liquid shio koji, and milk.
- Place the flour on one plate and the panko on another.
- Coat each cutlet in flour, shaking off any excess.
- Dip into the egg mixture, allowing excess to drip away.
- Press into the panko until evenly coated.
- For the best crust, refrigerate the breaded cutlets for 15–20 minutes before frying (optional).
- Pour about 1 inch of oil into a high-sided skillet and heat to 350°F.
- Carefully add the cutlets, working in batches if necessary. Fry until golden brown, turning as needed to ensure even cooking, about 3–4 minutes per side.
- Transfer to a wire rack or paper towel-lined plate and immediately season lightly with salt.
- Let rest for 1–2 minutes before slicing and serving.
- If a cutlet needs additional cooking, finish it in a 400°F oven until cooked through.