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1
To prepare the meat, make small cuts in several places so it keeps its shape when cooking.
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2
Use a meat pounding mallet or the back of your knife to pound the meat on both sides.
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3
Finish by seasoning with some salt and pepper before covering with the flour.
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4
Beat the egg in a different bowl and dip the pork in it before covering with a generous amount of panko breadcrumbs.
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5
Try to spread it evenly and press it firmly on the meat.
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6
You can now heat the oil on medium heat up to approximately 170C.
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7
If you're wondering which oil to use, sunflower, rapeseed or peanut oils are a good choice.
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8
You can use a wok or a saucepan, just be careful to leave a few inches in the pan as the oil level will increase when you start deep-frying!
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9
Don't worry if you don't have a thermometer, just drop a pinch of the panko breadcrumbs in the oil.
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10
If it sizzles and fries, your oil is ready to use.
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11
You can also check by putting your chopsticks in the oil, if you see a lot of bubbles then it is hot enough to start cooking.
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12
Delicately slide your breaded pork cutlet in to the oil and allow it to cook for a few minutes before flipping it over.
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13
Let the other side cook for a few more minutes until the whole tonkatsu turns a golden colour.
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14
Place your tonkatsu on a paper towel to absorb the excess oil.
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15
Meanwhile, mix the ingredients for the sauce in a bowl and spread the mix on your tonkatsu once you have cut it into thin slices.
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16
Serve with cabbage or rice and enjoy!
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17
For refreshments, we recommend a sapporo lager beer or a oolong tea served cold.
