They were just over 1/2" thick and I pounded them to just under 1/2".
Breading: Dip in flour, egg, back into flour, egg then Panko. The double flour and egg gives a nice thick breading but it is messy so place it in the fridge or freezer to set the breading.
Fry at a low temp (235-245 F) until dark brown on both sides.
½ cup ketchup
2 tablespoons soy sauce.
¼ cup Worcestershire sauce
1 tablespoon apple sauce
½ tablespoon spicy mustard
1 teaspoon minced garlic
Pinch of black pepper
1 or 2 tablespoons Ginger juice
Juice of half a lemon
2 tablespoons of brown sugar
Boil for 2 minuets
Thank you. I have never seen ginger juice. Could I use grated ginger instead? I'll have to try it without the soy sauce, because I'm not supposed to eat soy. Sounds tasty.
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
Tonkatsu: Japanese Pork Loin!!shinoniThis is a quick an easy recipe to make at home for yourself or company. I first came across this recipe when in Gifu,Japan in a small Tonkatsu Restaurant. Please read the recipe first before making your dish. If you do not know how to make panko go to my previous post here
You will need the following
Pork Loin about 1/4 pound and cut about 1/2 inch thick
Panko Bread Crumbs
1. Take your pork loin and put little cuts in the fatty parts to make it tender. Tenderize the pork loin like any other piece of meat with meat tenderizer or rolling pin.
2. Add a sprinkle of salt and pepper to each side
3. Put a lite coat of flour on each side of the pork loin.
4. Take about 1/2 egg into a bowl add about 1 table spoon of water, mix well, then dip both sides of the pork loin in it.
5. Dip the both sides of the pork loin in the panko flakes.
6. Place pork loin in cooking oil and fry until golden brown.
Notes: Make sure your oil is about 350F before putting your pork loin in. This meal is typically served over rice,caramelized onions and topped with an egg. I hope you enjoy this quick and tasty Japanese meal. I will publish later "How to make your own Panko Crumbs and dipping sauce" in another page.
Mike :chef:3 stars