- 1/2 tsp dry mustard powder
- 1 tsp mirin
- 1/2 cup ketchup
- 1⁄8 cup Worcestershire sauce
- 2 tsp soy sauce
- 1 tsp rice vinegar
- 2 boneless pork loin chops
- Salt and freshly ground pepper
- 1/4 cup unbleached all-purpose flour
- 2 cups vegetable oil
- 1 large egg
- 1/4 cup milk
- 1/2 cup panko (Japanese breadcrumbs)
- 4 slices soft white bread, crusts removed and toasted
- 2 Tbsp Japanese Kewpie mayonnaise
- 1/2 cup shredded green cabbage
To make the tonkatsu sauce, in a bowl, add mustard and mirin whisk until smooth. Add ketchup, Worcestershire, soy sauce, and rice vinegar and whisk until smooth. Set aside.
To make the pork, on a cutting board, place pork. Cover pork with a piece of wax paper. Using a mallet, pound meat to 1/2″ thickness. Liberally season with salt and pepper.
In a shallow bowl, add flour. In another shallow bowl, add egg and milk and beat to combine. In a third shallow bowl, add panko.
Dredge pork on both sides in flour and shake off any excess. Dip pork on both sides in the egg-milk mixture. Dredge pork on both sides in panko, pressing on crumbs to adhere to pork.
In a deep frying pan over medium-high heat, add oil. When oil reaches 350°, add pork to oil and cook until golden brown, about 3 minutes. Turn over and cook another side until golden brown and an instant-read thermometer registers 143°, about 3 minutes. Transfer pork to a wire rack set over a rimmed baking sheet. Sprinkle with salt.
Slather untoasted sides of bread with Kewpie mayonnaise. Place cabbage on mayo on 2 pieces of bread. Place pork cutlets on cabbage. Drizzle with 1-2 tablespoons of tonkatsu sauce. Place more cabbage on the sauce. Top with remaining pieces of bread. Cut in half.
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