|category||MeatSee the Related Food Category Page|
|cooking time||30 minutes|
|comment||Tonkatsu is also popular overseas. A thick slice of pork is dredged in breadcrumbs and deep fried. This Japanese original dish was invented in the Meiji era, based on a British dish.|
|image||The fat of pork oozes out of golden brown deep-fried batter. Serve with tonkatsu sauce if available.|
|Lean pork loin slices (70g per slice)||2|
|Egg (beaten)||as needed|
|Bread crumbs||as needed|
|Oil for deep frying||as needed|
To prepare the pork, cut off any sinews, pound each slice lightly and flatten it to an even thickness and salt and pepper both sides. Cut the lotus root into half moons (hangetsu-giri) and boil in water. Cut the lemon into wedges.
Cut the lettuce and the carrot into julienne strips (sen-giri), cut the daikon sprouts crosswise into 3-cm pieces and combine the three in a bowl.
Lightly flour the pork slices, dip in the beaten egg, dredge in the bread crumbs, and then deep fry in the oil at 180oC. Cut the fried pork into bite-sized pieces and place on a serving plate with the vegetables, the lotus root and the lemon. Pour the salad dressing over the vegetables. Serve with the tonkatsu sauce.
|technique||Flour the pork as thinly as possible as the flour is only for helping the beaten egg coat the meat. Brush excess flour away. Carefully coat with the egg. Dredge all the sides with the breadcrumbs and press gently. Start deep frying immediately so that the moisture of the ingredients will not come out.|