Tonkatsu

Ingredients

• 4 pork cutlets
• 5 tablespoons flour
• 2 eggs (beaten)
• 2 teaspoons water
• 4 oz. panko
• Vegetable oil
• 10 oz. white cabbage (cut into thin strips)
• Tonkatsu sauce (Japanese Worcestershire sauce)
• Karashi (Japanese mustard)
• Meat mallet

Instructions

1. 1

   Gently flatten the pork with a meat mallet.

2. 2

   Dip the cutlets in the flour and remove the excess flour by tapping them.

3. 3

   Dip each scallop in the eggs mixed with water, then coat them generously with the panko.

4. 4

   Press each cutlet well so that the breadcrumbs hold well.

5. 5

   Let stand for 10 minutes.

6. 6

   Soak the cabbage for 5 minutes in ice-cold water so that it is crisp.

7. 7

   Drain and dry.

8. 8

   Heat a large volume of vegetable oil in a frying pan and fry the meat over medium-high heat for 5 to 6 minutes, turning it over until the meat is browned on both sides.

9. 9

   Drain the pork on paper towels and cut into 1-inch wide diagonal slices.

10. 10

    Serve with cabbage drizzled with tonkatsu sauce and karashi.