How I Make our Tonkatsu

Tonkatsu (breaded pork) is one of my favorite dishes, especially with the sauce. And nothing beats eat-all you-can-without-worrying-about-the-price-homemade tonkatsu for me! Haha!

I am not sure about other countries, but here in Japan, most people usually brush the flour to the pork (on a flour tray), dip the pork to the beated eggs (on a different tray), then press on the bread crumbs (on again, another different tray!) to make the usual tonkatsu. But our small kitchen would turn into a clatter and a mess by doing that! Talk about too much dishwashing! Ugh.

So here's what I do.

• First, cut the 400-500g pork medallion and sprinkle salt and pepper then set aside.
• Here's the difference.. Mix the beated (one) egg, two tbsp of flour, and salt on a bowl to make a batter.
• Prepare the bread crumbs into a flat tray.
• Put the pork to the bowl batter (2.) and make sure the pork is covered fully with the batter.
• Add the pork into the bread crumbs. (I used fine crumbs in the picture because I needed one on a different dish, but I actually prefer a more coarse one.)
• Heat oil for about 180 degrees. (Try to put a bit of the crumbs and if it went straight fast up from the bottom, then that is your cue.)
• Fry pork until golden brown.

*do not make too much batter. And prepare a lot of bread crumbs to the tray.

 I hope that helps! :)