Tonkatsu with shredded cabbage and katsu sauce
J. Kenji López-Alt · ♥ 14.1K likes · 625K views · 20 min video
Read about steaks and chops in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- cabbage
- water
- ice
- 1 whole pork loin chop
Shred the cabbage as thin as the mandolin will go (or slice by hand) into a bowl; add water and a little ice so the cabbage turns turgid.
- salt and pepper
Season the pork loin chop with salt and pepper and leave it in the fridge overnight as a dry brine, so it holds moisture when cooked.
- panko
Pound the chop thin with the back of a heavy cleaver, roughing up the surface for better adhesion of the breadcrumbs; make sure the meat is dry.
Pounding with the back of a cleaver
- flour
- 1 whole egg
- soy sauce
Beat the egg well with a touch of soy sauce so it forms a thin, even coating.
Dredge the cutlet in flour and shake off the excess; the flour evens out wet and dry spots so the cutlet browns evenly.
- peanut oil and shortening
Coat in an even layer of egg, then press into the panko, flipping and pressing a few times to build a thick coating. Bread only once the oil is hot, so the breading does not absorb moisture and fry spotty.
Heat the peanut oil and shortening to around 350F (360 is fine) and gently lay the cutlet in, lowering it away from you.
Keep the cutlet moving constantly with a spider in enough oil to swim, so it does not sit on the bottom of the wok and burn; flip once or twice.
- 2 tbsp ketchup
- 1 tbsp Worcestershire
- 1–2 tsp soy sauce
For the katsu sauce, mix a couple tablespoons of ketchup, about a tablespoon of Worcestershire and a teaspoon or two of soy sauce.
Quick katsu sauce
Fry until done by color; a thin dry-brined cutlet stays juicy even well done.
The curled edge and doneness by color
Spin the cabbage dry in a salad spinner and pile it on the plate.