Tonkatsu
Tonkatsu is a panko encrusted pork cutlet served with a tonkastu sauce. Ton, means “pig” and katsu is a reference to “cutlet.” In Hawaiʻi, we often see plate lunches with Chicken katsu, which is generally prepared in the same manner. And, if you have any leftover Tonkatsu, you can have a Katsu-sando snack, which is Tonkatsu, sandwiched between soft white bread.
Ingredients:
| 4 lbs | pork loin or chicken |
| 1 tsp | salt |
| 1 tsp | white pepper |
| 1 tsp | garlic powder |
| 2 | eggs |
| 1 cup | milk |
| 1 lb | panko |
| 2 qt | canola oil |
Tonkatsu Sauce:
| 1 cup | ketchup |
| ½ cup | Worcestershire sauce |
| 4 tbsp | shoyu |
| 4 dashes | tobasco sauce |
| To taste | pepper |
Instructions:
- Filet pork or chicken into uniform pieces – about ½ inch thick
- Season the meat with salt, white pepper, and garlic powder
- In a bowl, combine eggs and milk to make a wash
- Place the flour and panko in separate dishes
- Coat chicken or pork in flour, dip into the egg wash, then press both sides into the panko
- Place oil into a shallow frying pan and heat to about 325 degrees
- Fry the pork or chicken in batches
- Cook until golden brown then place onto paper towels to drain the oil
- Combine sauce ingredients in a separate dish and adjust seasoning to your liking
- Slice chicken or pork into strips and serve
Submitted by Braden Kobayashi, Grove Farm Scholar – Class of 2018
