Tonkatsu, a breaded pork cutlet, is a non-traditional but very popular food in Japan. "Ton" meaning pork in Japanese and "katsu', short for the Japanese word for "cutlet" - "katsuretto", became popular during the Westernization of Japan during the Meiji Period (1868 - 1912). At that time, European style veal cutlets became popular and more acceptable( in spite of the Buddhist prohibition against eating meat) by being served at the well-known and fashionable Ginza Restaurant "Rengatei" in 1895. This restaurant still exists, today. Tonkatsu, the cutlet using pork, was introduced by Matsuzo Kisano at his Ohroji restaurant in 1925. While at a different location, the Ohroji restaurant still operates today. Prior to World War II, the Japanese military, both Army and Navy, welcomed the nutritional advantage to their soldiers and sailors of the high fat content of Westernized food, including deep fried dishes. Because of this Tonkatsu became popularized throughout Japan. On several trips to Japan I ate lots of Tonkatsu. Now I make it at home and still enjoy it.
PREPARATION
4 boneless pork chops or slices of pork loin, 1/2 inch thick
1 C flour
2 eggs, beaten
2 C Panko (Japanese) bread crumbs
vegetable oil
Heat oil in skillet until a heat of 340 F or more is reached.
Dredge pork in flour, shaking off the excess.
Coat pork, on both sides, with egg; drain.
Press pork into Panko crumbs on both sides until well covered.
Add coated pork to skillet and fry until golden brown in color; turn over and repeat on second side.
When pork is cooked through, transfer to paper towels and allow to rest for 5 minutes.
Serve with Tonkatsu sauce.
Tonkatsu Sauce: Mix together, 2 Tbsp, each, Worchestershire sauce, ketchup and sugar plus 1 tsp of water until sugar is dissolved. Make multiples of recipe if you need more sauce. Serve as dpipping sauce with Tonkatsu.,
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