Tonkatsu - Pork Chop and Japanese Sauce

Category: Meat dishes
Kitchen: japanese
Tonkatsu - pork chop and Japanese-style sauce

Ingredients

Chop
pork 400 gram
egg C1 2 pieces
milk 2 tbsp. spoons
salt taste
ground black pepper (I have a mixture of peppers) taste
flour for breading
panko crackers for breading
vegetable oil for frying
Tonkatsu sauce
Worcester (Worcestershire) sauce 2 tbsp. spoons
oyster sauce 1 tbsp. the spoon
ketchup or tomato paste 2 tbsp. spoons
sugar 1-1.5 tbsp. spoons
optional
soy sauce 1-2 tbsp. spoons
mirin 1 tbsp. the spoon
mustard taste
dry garlic taste
dry or fresh ginger taste
ground cloves taste
nutmeg taste
cinnamon taste

Cooking method

  • Chop
  • Tonkatsu - pork chop and Japanese-style sauceWash and dry the pork pulp.
  • Tonkatsu - pork chop and Japanese-style sauceCut into portions.
  • Tonkatsu - pork chop and Japanese-style sauceSpread the cling film, put loose pieces of meat and cover with the other half of the film.
  • Tonkatsu - pork chop and Japanese-style sauceBeat off the meat.
  • Tonkatsu - pork chop and Japanese-style sauceSalt and pepper lightly.
  • Tonkatsu - pork chop and Japanese-style sauceCover again with cling film and leave for five to ten minutes.
  • Tonkatsu - pork chop and Japanese-style sauce
  • Tonkatsu - pork chop and Japanese-style sauceWash the eggs, break into a plate, add milk, salt and stir.
  • Tonkatsu - pork chop and Japanese-style sauceRoll the meat in flour.
  • Tonkatsu - pork chop and Japanese-style sauce"Bathe" in the egg.
  • Tonkatsu - pork chop and Japanese-style sauceRoll in DRIED PANCOpressing them slightly against the meat.
  • Tonkatsu - pork chop and Japanese-style sauceFry in well-heated vegetable oil on both sides until golden brown. Average fire. According to the rules, you need to deep-fry.
  • Tonkatsu - Pork Chop and Japanese SaucePlace the chops on a paper towel to remove excess fat.
  • Tonkatsu sauce
  • Tonkatsu - Pork Chop and Japanese SaucePut the main ingredients in a bowl. Mix until sugar is completely dissolved.
  • Tonkatsu - Pork Chop and Japanese SauceAdd additional ingredients if desired. I grated the ginger, put in the mustard, poured the soy sauce and stirred well.
  • Serve Japanese-style pork chop with sauce, rice and vegetables.
  • Tonkatsu - Pork Chop and Japanese Sauce
  • Cooking is not difficult, the main thing is to do it with love for your loved ones)

The dish is designed for

5 servings

Time for preparing:

30 minutes

Note

The name of the dish "Tonkatsu" consists of a combination of the words "ton" - pork and "katsu" - cutlet. It's basically a juicy pork chop with a crispy crust of bread crumbs.
The Japanese borrowed pork chop from European cuisine at the end of the 18th century and adapted it to the tastes and characteristics of Japanese cuisine. This dish is still one of the three most popular non-Japanese dishes.
This popularity is easily explained: tonkatsu is prepared in a few minutes and, in combination with traditionally served vegetables, rice or a portion of soup, makes a complete and rather hearty lunch or dinner. Tonkatsu can also be served as a sandwich with added cheese, sauce and herbs.
What makes a regular pork chop a Japanese tonkatsu dish? Only a few minor changes in the breading and cooking technology and a special sauce that perfectly emphasizes and sets off the delicate taste of the dish.
Traditionally in Japanese restaurants, tonkatsu is deep-fried, but in everyday life they also cook a version in a pan in a large amount of vegetable oil.
To make the dish convenient to eat with chopsticks, the tonkatsu chop is served already cut into small pieces.
Tonkatsu sauce is a popular sauce in Japan with a rich sweet and sour spicy taste. The sauce goes well with deep-fried meats, noodles and omelettes, but is most often served with tonkatsu pork chop. There is even a myth that the chop was named after its steadily accompanying sauce.
The origin of the sauce is rooted in European cuisine.Taking the concept and taste of English Worcestershire or Worcestershire sauce rich in spices and spices as a basis, enterprising Japanese people supplemented it with fruit and vegetable notes, plant and herbal extracts, added sweets and ended up with a wonderful thick spicy sauce with a rich piquant taste.
There is no single recipe for sauce. The sauce made in an industrial setting consists of many components from 5-6 to 30 and more. However, in everyday life, the Japanese prefer to make a simple version of the sauce with the available ingredients. This homemade version of tonkatsu sauce can be made in a few free minutes, during which time the chop sizzles and browns in the pan.
Source of the Internet Culinary Project Yamkuk.

Delicious chop in a crispy breading. I liked the sauce too. Recommend!

I want to say thank you so much Jeanne Zhannptica for the gift she gave me for my birthday. These were sauces, and a lot of everything else that I needed in this dish). Zhanochka, thank you again. I am very touched and grateful. I hope that with your gifts I will cook many more tasty things.

Olechka.s
Angela, you are just like in a restaurant! And why am I so far away from you And the meat and the sauce, just like that I would eat Wonderful photos! Thank you. And the title ...
Zhannptica
Uraaaa !!! It started))))
Enjoy and delight everyone with delicious treats
Tumanchik
Angela, smart girl! Now I see where you can use such wonderful croutons! Thanks for sharing!
Tosha
The recipe is super! Today I will conjure! Is it possible to replace PANKO crackers with crumbs of white ordinary pulp?
ang-kay
Irishkin, Antonina, Thank you)
Quote: Tumanchik
you can use such wonderful croutons!
I'll also show you one recipe)
Quote: Tosha
Is it possible to replace PANKO crackers with crumbs of white ordinary pulp?
Antonina, the recipe has how to make these crackers. Follow the link. They just give an unusually crispy crust.

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