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178. Japanese Tonkatsu!


Traditional Japanese / American brined boneless pork chop beautifully seasoned, breaded and deep fried.

Ingredients
Directions
  1. Fill a large bowl with cold water, add coriander powder, pepper, salt, and sugar. Mix well until your sugar dissolves. Place your pork chops in your brine and place in the fridge for 8-24 hours.
  2. Heat a pot on medium high heat and add some oil about 2 inches up the pot. Grab your egg wash bowl. Pour some flour in another bowl. Put some bread crumbs in another bowl.
  3. Take your pork chops out of your brine and pat dry with paper towels. Lightly coat your pork chops in your flour. Shake to knock off the excess flour. Dredge your pork chops in your egg wash. Shake off the excess egg wash. Coat your pork chops in your bread crumbs. Shake off the excess.
  4. Deep fry for about 8 minutes occasionally turning keeping your chops off the bottom of the pan so it doesn't burn. Serve with your tonkatsu sauce. It is perfectly paired with sliced cabbage.
Photograph by Kgw1226 "Original Tonkatsu" Licensed under CC BY-SA 4.0

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