Tonkatsu

Name: Tonkatsu
Yield: makes 4 servings
Ingredients: 1 tablespoon Dijon mustard; 1 tablespoon soy sauce; 1 tablespoon mirin or honey; 2 teaspoons rice or other mild vinegar; 4 boneless pork steaks, preferably from the shoulder, about 6 ounces each; Salt and black pepper to taste; 1/4 cup neutral oil, such as corn or grapeseed; Flour for dredging; 2 eggs, lightly beaten in a wide, shallow bowl; 2 cups panko (Japanese bread crumbs, page 8) or other bread crumbs, preferably homemade (page 580); 2 cups shredded cabbage; Lemon wedges for serving

December 14, 2011

Said to have been brought to the islands by the Dutch, these are now as deeply ingrained in Japanese cooking as fried chicken is in ours. They are typically served on a simple bed of shredded cabbage, with a commercially prepared tonkatsu sauce. I have re-created the sauce from scratch here, and believe me, it’s far better than the bottled stuff. These can be deep-fried if you prefer (use about 2 inches of oil), but at home most Japanese shallow-fry them, as I do. Other cuts of meat you can use here: veal, chicken, or turkey cutlets.

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