Counter 10 · Wok, Skewer & Bowl
Tonkatsu with Tangy Katsu Sauce and Shredded Cabbage
Panko-crusted pork loin cutlets fried until shatteringly crisp, sliced and draped with a homemade sweet-tangy katsu sauce beside a cold mound of shredded cabbage.
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 4
- Level
- Medium
Tonkatsu arrived in Japan by way of European cutlets and became its own art form in Tokyo's small fry shops. The details matter: score the fat edge so the cutlet lies flat, use coarse panko and press it on firmly, and fry at a steady 340 F so the crumb browns while the pork stays juicy. The cabbage is not a garnish; its crunch and chill reset your palate between bites. The quick sauce here beats most bottled versions in five minutes.
Method
-
Soak the shredded cabbage in ice water for 10 minutes, then drain well and refrigerate until serving.
-
Stir the ketchup, worcestershire, oyster sauce and sugar together in a small pan and simmer 2 minutes. Let cool.
-
Make three or four small cuts through the fat edge of each cutlet so it does not curl. Pound lightly to an even thickness and season with salt.
-
Dredge each cutlet in flour, dip in beaten egg, then press firmly into the panko on both sides. Rest on a rack for 5 minutes so the coating sets.
-
Heat the oil in a heavy pot to 340 F. Fry two cutlets at a time for 5 to 6 minutes, turning once, until deep golden and 145 F inside. Drain on a rack and rest 3 minutes.
-
Slice the cutlets into strips, spoon the katsu sauce over the top and serve with the cold cabbage and lemon wedges.
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