Tonkatsu (Breaded Pork) from Tokyo Cult Recipes

While many people enjoy an almost cult-like reverence for Japanese cuisine, they’re intimidated to make this exquisite food at home. In her new, comprehensive cookbook Tokyo Cult Recipes, Maori Murota demystifies Japanese cooking, making it accessible and understood by anyone interested in learning about her native food culture and eating well. Inspired by Maori ’s memories of growing up in Tokyo—cooking at home with her mother and dining out in the city’s wonderful restaurants and stands—Tokyo Cult Recipes offers clear and concise information on basic cooking techniques and provides guidance on key ingredients that home cooks can use to create authentic Japanese food anytime.

For the Japanese, it’s important to eat well and as a family. In day-to-day life, families eat salads, simmered or breaded meats, marinated or poached fish, and gather around convivial dishes such as nabe (hotpot) or homemade sushi. This recipe for tonkatsu (breaded pork) is a perfect example of “uchishoku” (home cooking), and just one of 100 irresistible Japanese dishes in Tokyo Cult Recipes. For Maori’s full visual guide through Tokyo, check out her colorful, mouthwatering cookbook, on-sale today, and follow her equally stylish (and cat filled!) Instagram

tokyo.jpgTonkatsu
Breaded Pork

4 rounded tablespoons all-purpose flour
2 eggs, beaten
50 g (1 3/4 oz) panko breadcrumbs
4 slices pork neck (collar)*, about 2 cm (3/4 in) thick
vegetable oil, for frying
tonkatsu sauce**

Place the flour, beaten eggs and panko in separate shallow bowls. Dip the pork first in the flour, then in the egg, then in the panko (press the panko onto the meat with your hands, so it sticks well). Gently remove any excess panko from the pork. Take a frying pan that is large enough to fit all the pieces of pork in a single layer (or cook it in two batches). Pour in a 2 cm (3/4 in) depth of oil and heat to 170ºC (325ºF). Add the pork and cook for about 3 minutes on each side until nice and golden brown. Take out the pork and drain on paper towels, then cut into 2 cm (3/4 in) strips. Drizzle with tonkatsu sauce to serve.

* This is a cut with an ideal amount of fat, which the Japanese enjoy, but pork loin can be used instead.

** Tonkatsu sauce is made from fruit and spices. If you can’t find it in an Asian grocery store, you can make it yourself by mixing together 3 tablespoons Worcestershire sauce, 3 tablespoons tomato sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar and 1 teaspoon lemon juice.

Tokyo Cult Recipes restaurant.jpgTokyo Cult Recipes window.jpg
Inside the book: Tokyo street scenes, food markets, and more accompany 100 recipes.

 

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