Tonkatsu fried katsu (Print Version)
# Ingredients:
→ Protein and Rice
01 -
3 cups of cooked white rice, sushi-style preferred
02 -
2 boneless chicken breasts or pork chops, flattened to about 1/2 inch thick
03 -
1/2 cup of store-bought or homemade tonkatsu sauce
04 -
Fresh parsley or green onions for topping (optional)
→ Coating
05 -
1/2 cup of all-purpose flour
06 -
1 cup of panko breadcrumbs
07 -
2 large eggs, whisked
→ Frying
08 -
Vegetable or canola oil for deep-frying
→ Homemade Tonkatsu Sauce
09 -
1 tablespoon of soy sauce
10 -
2 tablespoons of Worcestershire sauce
11 -
3 tablespoons of ketchup
12 -
1 teaspoon of sugar
# Instructions:
01 -
Take your chicken breasts or pork chops and pound them until they’re about half an inch thick. Sprinkle some salt and pepper on both sides to season.
02 -
Grab three bowls. Fill one with flour, the second with the whisked eggs, and the last one with panko. Lay them out in a line for easy access.
03 -
Start by covering each piece with flour. Then dip it in the egg, and finish by pressing it into the panko so it sticks. Make sure it’s fully coated all around.
04 -
Pour oil into a large skillet and heat it to around 350°F. Cook each piece for 3-4 minutes on each side if using chicken, or 2-3 minutes per side for pork. They should be golden and cooked inside. Place them on paper towels to get rid of some oil.
05 -
In a small bowl, stir together ketchup, Worcestershire, soy sauce, and sugar. Taste it and add more sugar if you like it sweeter.
06 -
Fill bowls with your cooked rice, slice the meat into strips, and lay it on top. Drizzle with plenty of sauce and sprinkle parsley or green onions on top, if you like. Serve right away.