
Tonkatsu Platter
40m
A tonkatsu platter filled with lots of cabbage, sauce, mustard and sesame seeds. Perfect for a light lunch or dinner!
This is a traditional way to plate and eat tonkatsu. In Japan, restaurants have big bowls of cabbage, so a guest can add as much—or as little—as wanted.
Pat dry 4 boneless pork chops
Fold cling film around each cutlet and gently pound them
Beat 2 eggs and pour them into a wide vessel
Dredge each cutlet in 6 tbsp of all-purpose flour. Pat off any excess flour
Coat each cutlet in the egg and dip them in 100 g of panko
Fill a tall frying pan halfway up with vegetable oil. Bring to 171 °C over medium heat
Fry the cutlets until they are deep golden brown on both sides
While the cutlet is frying, add 2½ tbsp of sesame seeds and 1 pinch of salt to a mortar
Crush it with a pestle. The sesame mix is ready
Remove the cutlets and place on a cooling rack to drain the excess oil
Add salt to taste. The tonkatsu is ready
Slice the tonkatsu into pieces
Plate 1 cup of sliced cabbage for each tonkatsu
Drizzle 1 tbsp of tonkatsu sauce over the tonkatsu. Add ½ tbsp of japanese mustard
Spread the sesame mix over the plate. The tonkatsu platter is ready
Serve it and enjoy!
Yield 4 portions
Sliced Cabbage
4 cupsTonkatsu Sauce
4 tbspJapanese Mustard
2 tbspSesame Seed
2½ tbspSalt
a pinch
Tonkatsu
Boneless Pork Chop
4Panko
1 cupEgg
2All-Purpose Flour
6 tbspVegetable Oil
half of a frying panSalt
to taste
Equipment
Mortar and Pestle
Meat tenderizer
Probe Thermometer