Tonkatsu

🔥 Prep

• Trim excess fat from 4 pcs pork loin chops and make small slits along connective tissue.
• Pound each chop gently to 1/2-inch thickness.
• Season both sides of the pork with 1.25 tsp salt and 0.75 tsp black pepper.
• Measure out 60 g all-purpose flour into a shallow bowl.
• Beat 2 pcs eggs with 1 tbsp water in a second shallow bowl.
• Place 150 g panko breadcrumbs in a third shallow bowl.
• Rinse 300 g white rice under cold water until water runs clear, then combine with 600 ml water in a pot.
• Shred 250 g green cabbage finely using a knife or mandoline.
• Cut 1 pcs lemon into wedges.

🔥 Cook

• 1. Heat 600 ml vegetable oil in a deep heavy pot or skillet to 170°C (340°F) over medium heat.
• 2. Dredge each seasoned pork chop in the measured flour, shaking off excess.
• 3. Dip the floured chop into the beaten egg mixture, ensuring full coverage.
• 4. Press the egg-coated chop into the panko breadcrumbs, coating firmly until an even, airy crust forms.
• 5. Carefully lay the breaded cutlets into the hot oil; deep fry for 5-6 minutes, turning once halfway through.
• 6. Fry until the crust is crispy and golden brown, then remove with a slotted spoon and drain on a wire rack for 4 minutes to let residual heat finish cooking the center.
• 7. While the cutlets drain, combine 3 tbsp Worcestershire sauce, 2 tbsp ketchup, 1 tbsp oyster sauce, 1 tsp soy sauce, and 1 tsp sugar in a small bowl; whisk to form the tonkatsu sauce.
• 8. Slice each fried cutlet into thick strips.
• 9. Bring the rice and water pot to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender; let rest 5 minutes before fluffing.

🔥 Serve

• Arrange the sliced tonkatsu on a plate with a mound of steamed white rice.
• Add a generous portion of finely shredded green cabbage beside the rice.
• Drizzle or serve tonkatsu sauce on the side for dipping.
• Garnish with lemon wedges and a small dollop of karashi mustard if desired.
• Serve immediately while hot and crispy.