Tonkatsu

Tonkatsu

Very easy but tasty Japanese version of Schnitzel

My version emphasize less oil to fry.  Cabbage is a must for fiber and vitamin for health.   Use a heavy pan to cook oil for temperature stability.  Make enough to have katsudon next dinner.

Material for two

• Pork fillet or 2 cutllet (pork fillet is better)
• egg (1-2)
• flour (about 1/4 cup)
• pepper and salt (enough to sprinkle over pork)
• panko (1/2 cup, adjust)
• Tonkatsu sauce 
• Canola oil (pour about 1/2 inch in the pan)
• 1/4 to 1/2 head cabbage (thinly sliced)

1. Mix sliced cabbage with 1 teaspoon salt and leave is for at least half an hour.
2. Slice pork about 1 inch.  Put salt and pepper each side (evenly but not overly)
3. Dust pork with flour
4.  Egg in a bowl and whisk quickly.
5. Spread panko in a cooking pan
6. Dip pork in egg and then put it into panko and set aside.  Put panko lightly (do not press)
7. Heat oil about 1/2 inch oil in a pan (oil needs to be hot - leave with medium high heat for 4-5 minutes)
8. Fry pork 3-4 minutes and turn over and cook 2 minutes - katsu should be brown but not burnt.
9. Squeeze water out of cabbage.
10. Place cabbage in the middle of the plate then place tonkatsu around it.  
11. Pour tontkatsu sauce over the tonkatsu

      *  Sprinkle Shichimi pepper over the cabbage.
      *  Serve with rice and misoshiru
      * For crispy tonkatsu, oil needs to be relatively high (but not burning).