Tonkatsu (Japanese Pork Cutlet)

Directions

1. Season pork chops with salt and pepper and store in the fridge. Warm the oven to 170 degrees.
2. Stir all the sauce ingredients together in a small bowl and allow to meld for at least 1/2 hour.
3. Sprinkle flour on a plate, place beaten egg in a shallow bowl or pie dish and spread bread crumbs on another plate. Lightly coat each cutlet in flour, shaking off excess. Dip in egg, then coat with breadcrumbs, pressing gently to help breadcrumbs stick. Set breaded cutlets aside.
4. In a large, high-sided pan or multi cooker pot, heat about 3 inches of oil to 350°F. Working in batches, gently place cutlets in oil. When browned on one side, carefully flip over. Continue frying until browned and just cooked through (cutlets will float when done and should register 160 degrees when an instant read thermometer is inserted). Remove to a paper towel-lined platter, cover with foil and hold in a warm oven.
5. Repeat with remaining cutlets (allow oil to return to 350°F between batches).
6. Slice the cutlets into 1" widths. Serve hot on a bed of shredded cabbage with the Tonkatsu sauce. Sprinkle with the green onion.

Notes

• You can also add eggs scrambled with sautéed onions and bean sprouts to this dish. Place the eggs over organic brown rice, which is scooped atop a bed of the shredded cabbage. Then top all that with sliced Tonkatsu and drizzle the whole thing with tonkatsu sauce before serving.
• Be sure the oil is hot enough to fry your cutlets properly. Do this using an instant red infrared thermometer. If you don't have one, simply take a few bread crumbs and add them to the oil. If they start bubbling moderately and begin to turn golden brown in a few seconds, the oil is ready to go.
• It's not easy to locate organic Panko bread crumbs, Regular or whole wheat of the organic variety can be subbed in.
• Refrigerate the excess sauce for up to a month. Use it for future pork versions, or with chicken done in the same style using breasts.

TMehren/January 2024