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Japanese · Dinner

Tonkatsu with cabbage

Juicy pork loin cutlets in a light, craggy panko crust with a mountain of icy-crisp shredded cabbage, sesame tonkatsu sauce, rice, and mustard.

About 55 minTotal
About 45 minActive
$$Cost
ModerateDifficulty
Makes 4 servings
Japanese tonkatsu with sliced juicy pork in airy golden panko, abundant shredded cabbage, sesame tonkatsu sauce, mustard, rice, and pickles.

Equipment

  • Use a high-temperature instant-read thermometer between batches; do not leave it in the pot.

Ingredients

1× recipe · Makes 4 servings

  • 1/2 small green cabbage, cored and very finely shredded
  • 4 boneless pork loin chops, 3/4 inch thick, about 6 ounces each
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 3 cups coarse Japanese panko
  • 6 cups neutral oil for frying
  • 1/4 cup toasted white sesame seeds
  • 3/4 cup Japanese tonkatsu sauce
  • 4 teaspoons hot Japanese mustard
  • 4 cups cooked Japanese short-grain rice
  • 1 cup Japanese pickles

Instructions

  1. Soak shredded cabbage in ice water 10 minutes, then spin or drain until completely dry. Grind sesame seeds coarsely and divide among sauce bowls with tonkatsu sauce.

  2. Cut small slashes through the fat and connective rim of each chop to prevent curling. Pound only to an even 1/2 to 3/4 inch and season with salt and pepper.

  3. Coat pork in flour, shake off excess, dip in egg, then lay in panko and mound crumbs over it without crushing them flat. Rest breaded cutlets 5 minutes while oil reaches 340°F.

  4. Fry two at a time, , until pale deep gold and 145°F at the center, 4 to 6 minutes. Drain upright on a rack and rest 3 minutes before slicing.

  5. Serve cutlets immediately with abundant dry cabbage, sesame tonkatsu sauce, mustard, rice, and pickles; keep sauce beside the crust for dipping.

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