Tonkatsu has Japanized over the years more so than other yōshoku and is today usually served with rice, miso soup and tsukemono in the style of washoku (traditional Japanese food)
Tonkatsu is most commonly eaten with a type of thick Japanese Worcestershire sauce called tonkatsu sauce (tonkatsu sōsu) (トンカツソース), often simply known as sōsu ("sauce"), and often with a bit of spicy yellow karashi (Japanese mustard) and perhaps a slice of lemon. Some people like to use soy sauce instead. In Nagoya and surrounding areas, miso katsu—tonkatsu eaten with a miso-based sauce—is a specialty.
Prices for a tonkatsu vary from 198 yen for a pre-cooked tonkatsu from a supermarket to over 5,000 yen in an expensive restaurant. The finest tonkatsu is said[citation needed] to be made from kuro buta (black pig) from Kagoshima Prefecture in southern Japan. - Wiki
Ingredients
2 pork loins
1 egg (beaten)
Plain flour
Breadcrumbs
Salt
Pepper
BBQ sauce
Preparation
Pound pork loins with meat tenderizer. Flatten to about 1/2 inch in thickness.
Rub meat with salt and pepper.
Coat the meat with cornflour and shake off the excess.
Dip into beaten egg.
Coat well with breadcrumbs.
Deep fry till it turns golden brown.
Serve with BBQ sauce.
2 pork loins
1 egg (beaten)
Plain flour
Breadcrumbs
Salt
Pepper
BBQ sauce
Preparation
Pound pork loins with meat tenderizer. Flatten to about 1/2 inch in thickness.
Rub meat with salt and pepper.
Coat the meat with cornflour and shake off the excess.
Dip into beaten egg.
Coat well with breadcrumbs.
Deep fry till it turns golden brown.
Serve with BBQ sauce.
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