Sep 12, 2008
Tonkatsu
- soy sauce
- mirin
- 2 cloves garlic, minced
- cracked pepper
- 1 scallion, minced
- 2 boneless porkchops, butterflied if thick
- 1 cup panko
- 3 tbsp canola oil
- pickled ginger
- 1/2 cup chicken stock
- 1 1/2 tbsp rice vinegar
- Japanese white rice
- Combine 1/4 cup soy sauce, 1/4 cup mirin, the garlic, and cracked pepper.
- Pour over the porkchops and let stand 30 minutes.
- Beat the egg with the scallion and add 1 tbsp water.
- Dip the porkchops in the mixture and then dredge with panko. Place on a plate and chill 30 minutes.
- Combine the chicken stock, 1 1/2 tbsp mirin, 1 1/2 tbsp soy sauce, and the rice vinegar. Mix well. Pour into a serving dish.
- Meanwhile steam some Japanese rice.
- Heat the canola oil on medium high and add the pork. Pan fry about 3 minutes per side. Let rest 3 minutes. Slice.
- Serve over the rice with the pouring sauce and the pickled ginger on the side.
We ate this a few times in Japan so we decided to give it a shot at home and it was delicious!!!