1-pound pork tenderloin
Salt & pepper
1 egg, beaten
Panko bread crumbs
Tonkatsu sauce (recipe follows)
Lightly pickled vegetables (recipe follows)
- Remove all fat and silver skin from the pork tenderloin.
- Slice the pork crosswise into 6 pieces.
- Stand each piece on one of the cut sides and push down to flatten.
- Cover with plastic wrap and light pound with the smooth side of a meat tenderizer until about 1/3 inch thick.
- Sprinkle with salt and pepper on both sides.
- Dip each pork cutlet into the flour, then the egg and then coat with the panko bread crumbs. Press the breadcrumbs lightly into the meat.
- Lay the breaded cutlets on a wire rack in a single layer and refrigerate for at least a half an hour (up to a couple of hours) so the coating adheres well.
- Heat enough oil to cover the meat to about 330 degrees. Slide in 2 or 3 pieces of breaded pork and fry until the underside turns golden brown, then turn over.
- Do not fry too many pieces together at one time. Drain on a rack or paper towels.
- Cut the fried cutlet into 3/4" strips and serve with sauce, rice, and lightly pickled vegetables.
1 cup ketchup
1/4 cup regular soy sauce
1 T DARK soy sauce (optional)
2 T sugar
2 T mirin (sweet rice wine)
3 T Worcestershire sauce
1 T fresh ginger, grated on a microplane
1 clove of garlic, grated on a microplane
Mix ingredients together and let stand at least 30 minutes.
The optional dark soy sauce gives the sauce a darker color. If you don't have it, skip it.
Lightly pickled Vegetables:
Sliced vegetables - cucumber, carrots, radishes, daikon radish, etc.
Seasoned rice vinegar
Cover sliced vegetables with seasoned rice vinegar.
Cover with plastic wrap and refrigerate 1/2 hour.
The Johnson Family Cookbook