Tonkatsu- Japanese style cutlets with sauce
Everything is good breaded and fried, especially with a great sauce. Leftovers make great sandwiches, too.
cutletts:
6-8 boneless, thin cut loin porkchops or chicken breast sliced 1/4 inch thick
1 cup all purpose flour
2 cups panko breadcrumbs
3 eggs, beaten with 3 Tbsp. water
salt and pepper
oil for shallow frying
onions:
2 large onions, 1/4 inch half ring sliced
2 Tbsp. vegetable oil
2 Tbsp. sugar
1/4 cup soy sauce
1/4 cup dry vermouth or mirin
1 cup chicken broth
sauce:
1/2 cup Worcestershire sauce
1/4 cup sugar
1/4 cup soy sauce
1/3 cup ketchup
1 Tsps. Dejon mustard
1/4 tsp. ground allspice
Make sauce: simmer first 4 ingredients in a small saucepan to reduce 10 minutes. Stir in mustard and allspice and remove from the heat. Set aside to cool to room temperature. May be refrigerated for up to a week, covered tightly in a jar.
Make onions: place onions over medium-high heat in the bit of oil. Sprinkle with the sugar. Brown, stirring often, until they start to caramelize but retain some texture. Add liquids to pan and scrape up any good goo stuck to the pan. Simmer for a few minutes, then keep warm on lowest heat.
 make sauce |
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Season meat with salt and pepper. Dredge in flour, then eggwash, then flour again, then eggwash again and finally firmly press into the panko to coat well on both sides. Fry over medium/high heat in about 1/2 inch of oil, turning once, until very golden all over. Drain on paper towels.
 fry until GBD |
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To serve, I start with steamed rice, then top with some onions and broth, then the cutlett thinly slice crosswise, and drizzle with a little sauce. Serve more sauce on the side.
