Tonkatsu

Ingredients:

Preparation:

1.   Chop cabbage, soak in water. Cut it very thin.

2.   Pound meat with meat mallet or with the back of the knife.

3.   Do not pound meat too thinly. Sprinkle salt and pepper on both sides of the meat.

4.   Put egg, flour, bread crumbs in 3 separate shallow trays. Add a little water to the beaten egg. Spread flour on both sides of the meat. Pat off excess flour then dip into beaten egg.

Spread meat onto bread crumbs (panko). Cover the meat with crumbs and press it a little. Repeat this processs on all slices.

6.   Heat oil. Drop a piece of crumb onto the oil. When the crumb starts to rise from the bottom of the pan. It means it is now ready for frying. Fry in a moderate heat. When meat starts to brown, reduce heat temperature and continue to fry slowly. Do not fry it too much otherwise the meat will become hard.

7.   Drain oil on net and put it on a paper napkin.

8.   Cut into bite size slices. Move meat and thinly cut cabbage to plates.

9.   Top with tonkatsu sauce (Worcestershire sauce or chuno sauce)

Sources:

Tonkatsu recipe, http://dining.in-japan.jp/2007/06/japanese_foods_from_my_taste.html

Tonkatsu photo, http://www.caseyreddkennington.com/wp-content/uploads/2008/08/tonkatsu.jpg