A Little Tonkatsu Lovin'

One of the best things I brought back with me from my trip to Japan, oh so many years ago, was a love for a dish called Tonkatsu. A very simple preparation of a pork cutlet, pounded thin, dredged in flour, dipped in egg, and rolled in Panko bread crumbs. Then deep fry!

What could be more satisfying than a nice hot, crunchy, succulent piece o’ porky goodness?!? Well, a nice hot, crunchy, succulent piece o’ porky goodness smothered in what, to me, is one of the tastiest sauces on this planet – Bull Dog Tonkatsu Sauce. Oh yes, my friends, this is one damn tasty sauce. Every bite takes me back to Tokyo and the first time I was introduced to this velvety sweet umami bomb.

When I had Tonkatsu that first time, it was served on a bed of fresh shredded cabbage, with a side of Japanese rice, and some miso soup. Heaven. But, since then, I have added it to my breakfast routine as well. I will serve it straight on top of the rice, sprinkled with Shichimi Togarashi spice mix, and I like to top it off with a nice egg Tamagoyaki (Japanese egg roll). You can make it any way you wish and I’m sure you will find amazing ways indeed.

One of the greatest things about Tonkatsu is that it freezes incredibly well. I make big batches and freeze most of it for a later scrumptious meal. Just take a couple of cutlets out of the deep freeze, slap em on an oven rack at about 400 dg and flip after about 10 minutes and when they are warm enough for ya, take em out and chow down!

Once they are nice and full of crunchy golden goodness, take them out of the oil and let them drain on a wire rack to cool for a few minutes. Then chop them up a bit and serve them as I noted earlier.

This is a great date dish and a bit of adventure as it brings in some Asian flair. So cook it up, enjoy and have a great date.

Now go spice it up!

But don’t you dare forget that Bull Dog sauce!

So here is how to make this simple yet amazing dish:

Take a batch of pork cutlets, I prefer Pork Loin, Cut them into single serving size ( about 1/2 inch thick) and pound them thinner. This pounding of your meat tenderizes the tasty morsels.

Then dredge the cutlets in flour, then a bowl of beaten eggs, and finally roll them all up in Panko bread crumbs. It’s just that easy!

Once they are all breaded up, you need to drop them into the deep fry. Heat up some vegetable oil or peanut oil in a pot to 375 degrees. Only fill the pot to halfway, because the oil will expand when you put in the meat. And nothing ends a date quicker than you becoming a human torch. Only put a few cutlets in at a time and let them cook away til they are nice and golden brown on both sides.

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