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INGREDIENTS:

6 boneless pork cutlets 1/4 - 3/8 inch thick
1/2 cup flour, for dredging
2 eggs
1/4 cup water
Kosher Salt
Fresh ground black pepper
Panko (Japanese breading mix,  can be found in good supermarkets or Asian markets)
Peanut oil for deep frying
Tonkatsu sauce, recipe follows

Heat oil to 350 degrees

In medium size bowl mix eggs and water. Put flour mix with some salt and pepper to taste into shallow
bowl. Likewise put panko into a shallow bowl. Lightly salt and pepper the pieces of pork then dredge
pork in flour mix, then egg wash, then press into panko. When all pieces are done fry off in batches till
golden brown. Drizzle with tonka sauce.
Serves 2

TONKATSU SAUCE:
1 cup catsup
1/2 cup worchershire
1/2 cup sake
2 tablespoons ginger
2 tablespoons garlic
1/4 cup sugar
1/4 cup mirin

Put all above ingredients in sauce pan and bring to a boil over medium heat stirring occasionally.
Reduce to a simmer for 25-30 minutes skimming any foam that rises to the top. Will keep refrigerated
for 4 weeks
Yield: 3 cups


 

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