Tonkatsu
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Tonkatsu

Disclaimer: I'm Swiss, not Japanese.

Chris Lüscher

Ingredients

4-serving
  1. For the Tonkatsu
  2. 4 pork cutlets thin boneless
  3. flour
  4. breadcrumbs
  5. 2 eggs beaten
  6. to taste salt
  7. Cabbage For the Shredded
  8. 1 cabbage
  9. olive oil
  10. vinegar
  11. salt
  12. Sauce For the
  13. 5 tablespoons soy sauce
  14. 1 teaspoon honey
  15. 1 tablespoon rice wine
  16. of 1 clove garlic pressed
  17. 2 tablespoons sesame oil
  18. Rice For the
  19. 1 cup white rice
  20. 2 cups water
  21. to taste salt

Method

45 mins
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    Finely shred the cabbage. Mix with olive oil, vinegar and salt, tasting repeadedly until you reach the right balance.

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    Mix the soy sauce, honey, rice wine, sesame oil, pressed garlic and stir well. Taste repeatedly until you reach the right balance.

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    Wash the rice, put it in a pan with the water and the salt, let it simmer until it has the right texture. Do not stir.

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    Work the cutlets with a meat tenderizer - or don't if you don't have one. Remember to buy one for your next Tonkatsu.

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    Dip the cutlets in the flour, followed by the eggs, then by the breadcrumbs mixed with a little salt.

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    Fry the breaded cutlets until gold brown on both sides.

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    Cut the cutlets into thin slices, sprinkle very lightly with the sauce, serve with cabbage, rice and the remaining sauce in a small bowl (the sauce serves as a dip for the meat).

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