Best 2 Japanese Pork Katsu Recipes

Japanese pork katsu, a beloved dish of Japan, is a symphony of flavors and textures that captivates the senses. This culinary delight consists of a succulent pork cutlet, meticulously coated in a crispy breadcrumb crust and fried to golden perfection. The result is an irresistible combination of savory, juicy meat and a crunchy exterior that is sure to tantalize the taste buds. Whether enjoyed as a main course with a variety of dipping sauces or as a delightful filling for a katsu sandwich, this iconic dish promises an unforgettable gastronomic experience.

Here are our top 2 tried and tested recipes!

JAPANESE PORK KATSU

Japanese Pork Katsu image

A fast and easy recipe from Williams-Sonoma. We love the crsipy and light coating that the panko creates. There is also a dipping sauce. The choice is yours whether to dip or drizzle the sauce over the pork. Lovely served with rice and veggie or salad. Note: I like this pork on its own, too, without the sauce.

Provided by LifeIsGood

Categories Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon low sodium soy sauce
1 tablespoon mirin or 1 tablespoon sake
1 tablespoon Worcestershire sauce
3 -4 tablespoons ketchup (I used 4 T because I like the sauce sweeter. You decide how you like it!)
1/2 teaspoon hot mustard
4 pork cutlets, about 1 1/2 pound in total (no bone)
1 egg
3 -4 tablespoons flour
1 cup panko breadcrumbs
kosher salt & freshly ground black pepper, to taste
1/4 cup corn or 1/4 cup peanut oil
steamed rice, opt., for serving

Steps:

Make the dipping sauce:.
Stir together 1 T. of hot water and the soy sauce, mirin, worcestershire sauce, ketchup and mustard. Set aside.
Prep the pork:.
Place the pork cutlets between 2 sheets of waxed paper or plastic wrap and pound them with a meat pounder until about 1/4 inch thick. In a shallow bowl, lightly beat the egg. Spread the flour and panko on 2 separate plates. Season the flour with the salt and pepper. Also, season the pork cutlets with salt on both sides. Then dip the pork first into the flour, then the egg and last the panko (coating both sides). Press the panko into the pork so it stays put.
Panfry the pork:.
Heat a large nonstick skillet over medium-high heat until just hot and then add the oil. Add the cutlets and fry, turning once, until golden brown on both sides and just opaque at the center (you don't want to overcook pork) - this should take approximately 5 minutes on each side.
Tranfer the cutlets to paper towel to drain briefly, then cut across the grain into strips 1/2 inch thick.
Serve with the dipping sauce and rice.

Nutrition Facts : Calories 173.4, Fat 2.9, SaturatedFat 0.8, Cholesterol 46.5, Sodium 546, Carbohydrate 30.2, Fiber 1.7, Sugar 5.3, Protein 6.5

PORK KATSU AND TONKATSU SAUCE (JAPANESE BREADED PORK AND DIPPING SAUCE) RECIPE - (4.3/5)

Pork katsu and tonkatsu sauce (Japanese breaded pork and dipping sauce) Recipe - (4.3/5) image

Provided by á-39535

Number Of Ingredients 13

Ingredients

Pork:
◾4 (1/2-inch thick) boneless pork chops
◾2 tablespoons all-purpose or rice flour
◾1 egg, beaten
◾1/2 cup panko (Japanese style bread crumbs)
◾Vegetable oil
Tonkatsu sauce:
1/4 C ketchup
1/3 C soy sauce
1/4 C Worcestershire sauce
1 T hoisin sauce or tangy bbq sauce
garlic powder to taste
black pepper to taste

Steps:

Prepare sauce by whisking together all ingredients and refrigerating. Between two sheets of waxed paper beat pork cutlets as thin as possible with a meat mallet. Season cutlets with salt and pepper. Beat the egg in a low bowl. Coat the cutlets first in the flour, then the egg, and finally the panko crumbs. Over medium high heat pan fry pork for approx. 3-4 minutes on each side until golden brown and no longer pink inside. Serve warm with tonkatsu sauce for dipping.

Tips:

Choose the Right Cut of Pork: Select a tender cut of pork, such as pork tenderloin or pork loin, for a juicy and flavorful katsu.
Pound the Pork Thin: Pounding the pork cutlets thin helps ensure even cooking and makes them more tender.
Use Panko Breadcrumbs: Panko breadcrumbs create a light and crispy coating for the katsu.
Double Coat the Pork: Dredge the pork cutlets in flour, then egg, and then panko breadcrumbs to create a crispy coating that adheres well to the pork.
Fry the Katsu Properly: Heat the oil to the correct temperature and fry the pork cutlets in batches to avoid overcrowding the pan.
Drain the Katsu on Paper Towels: After frying, drain the katsu on paper towels to remove excess oil.
Serve with Tonkatsu Sauce: Tonkatsu sauce is a classic Japanese sauce that pairs perfectly with pork katsu.

Conclusion:

Japanese pork katsu is a delicious and versatile dish that can be enjoyed in many different ways. Whether you serve it with rice, noodles, or vegetables, pork katsu is sure to be a hit. With its crispy coating and tender, juicy meat, pork katsu is a meal that everyone will love. So next time you're looking for a new and exciting dish to try, give pork katsu a try – you won't be disappointed!