Pork Cutlet is one of the most popular foods in Japan. It’s deep fried pork with bread crumbs.
We call it “TonKatsu” in Japanese. “Ton” refers to pork in this context and “Katsu” might have come from “cutlets”. Coincidentally, “Katsu” is the same pronunciation with a Japanese word which means “to win”. So people sometimes like to have it before important games or exams.
In Japanese cuisine, we normally use light flour, but I always use all purpose flour here in Canada and it works well enough.
Ingredients for Ton Katsu
- Sliced Pork
- Salt, Black Pepper
- All Purpose Flour
- Egg: 1
- Bread Crumbs
- Vegetable Oil
Sauce
- Tomato Ketchup
- Hoisin sauce or Oyster Sauce
How to Make Ton Katsu
1. Bang the sliced pork with a knife, put salt and black pepper.
2. Beat the egg and add a little water, mix well.
3. Thinly sprinkle the flour all over the sliced pork, apply the egg, and then put the bread crumbs.
4. Deep fry them on a medium heat until they are cooked.
5. Mix the tomato ketchup and Hoisin sauce.
6. Serve with the sauce.
I often make a little more TonKatsu than we can eat because there are lots of recipes and ideas to remake leftover TonKatsu.
This time, we put thin sliced Katsu on the rice congee for breakfast the next morning.
