I spied some nice thinly sliced pork cutlet at the market recently, and thought of making Japanese tonkatsu. (You could make this with chicken too.)
I dipped the pieces into egg, then Japanese panko bread crumbs, and sautéed them briefly in hot peanut oil. I “rigged up” my own tonkatsu sauce based on the version below (it has a ketchup base, and store versions are full of fakey ingredients and expensive to boot.)
Some brown jasmine rice and salad on the side completed this dinner, which was quick enough even for a weeknight.
Tonkatsu Sauce (from www.grouprecipes.com)
- 1 cup ketchup
- 1/2 cup worchershire sauce
- 1/2 cup sake (Japanese Rice Wine)
- 2 tablespoons ginger
- 2 tablespoons garlic
- 1/4 cup sugar
- 1/4 cup mirin
Combine ingredients in a saucepan and simmer about 25 minutes, until thickened.
NJ SPICE 