Japanese Pork Katsu

Name: Japanese Pork Katsu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 Tbs. hot water; 1 Tbs. soy sauce; 1 Tbs. mirin or sake; 1 Tbs. Worcestershire sauce; 3 Tbs. ketchup; 1/2 tsp. hot mustard; 4 pork cutlets, about 1 1/2 lb. total; 1 egg; 2 Tbs. all-purpose flour; 1 cup panko or plain fine dried bread crumbs; Kosher salt and freshly ground pepper; 1/4 cup corn or peanut oil; Steamed rice for serving

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 4

Pork katsu, a staple Japanese dish, is a deep-fried pork cutlet on top of rice that is traditionally served with simple shredded cabbage. This dish gets its name from the Japanese word tonkatsu (which means pork cutlet). To make the shredded cabbage portion of this pork katsu recipe, soak 3 cups of shredded cabbage in cold water for 15 minutes, then drain well. Transfer to a bowl and toss with a squeeze of lemon or a drizzle of rice wine vinegar. Serve alongside the pork and rice.

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Ingredients:

1 Tbs. hot water
1 Tbs. soy sauce
1 Tbs. mirin or sake
1 Tbs. Worcestershire sauce
3 Tbs. ketchup
1/2 tsp. hot mustard
4 pork cutlets, about 1 1/2 lb. total
1 egg
2 Tbs. all-purpose flour
1 cup panko or plain fine dried bread crumbs
Kosher salt and freshly ground pepper
1/4 cup corn or peanut oil
Steamed rice for serving

Directions:

Step 1. Make the Pork Katsu Sauce

In a bowl, stir together the hot water, soy sauce, mirin, Worcestershire sauce, ketchup and mustard.

Step 2. Prepare the Pork

One at a time, place the pork cutlets between 2 sheets of waxed paper or plastic wrap and pound with a meat pounder until 1/4 inch thick. In a shallow bowl, lightly beat the egg. Spread the flour and panko on 2 separate plates. Season the flour with a pinch each of salt and pepper.

Just before frying, season the cutlets on both sides with salt. Dip them first in the flour, then in the egg and finally in the panko, coating evenly each time and pressing the panko with your fingertips so it adheres.

Step 3. Pan Fry the Pork.

Heat a large nonstick fry pan over medium-high heat until just hot and pour in the oil. Add the cutlets and fry, turning once, until golden brown on both sides and just opaque at the center, about 5 minutes per side. Transfer the cutlets to paper towels to drain briefly, then cut across the grain into strips 1/2 inch thick.

Step 4. Serve

Serve with the dipping sauce and steamed rice. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).

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