JAPANESE PORK KATSU WITH QUICK CARROT PICKLES (for 2)

 

 

“Tonkatsu — deep fried breaded pork — is a European-inspired dish (said to have been brought to the islands by the Dutch) that evolved during the late 19^th century in Japan.”

For the carrots:

3 tablespoons distilled white vinegar

1 tablespoon water

1 teaspoon sugar

2 large carrots

2 scallions, very thinly sliced diagonally

For the tonkatsu sauce:

1 tablespoon ketchup

2-1/2 teaspoons Worcestershire sauce

1-1/2 teaspoons oyster sauce

1-1/8 teaspoons sugar

For the pork:

1 large egg

1 cup panko (Japanese bread crumbs)

1 pork tenderloin, trimmed of any membranes and cut crosswise, at a slant, into 4 pieces

3 to 4 tablespoons vegetable oil

1. Pickle the carrots. Whisk together vinegar, water, sugar, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl.  Using a vegetable peeler, shave as many ribbons as possible from carrots.  Toss carrots and scallions with dressing.

2. Make the tonkatsu sauce. Combine the ingredients in a small bowl and whisk until well blended.  Adjust seasoning to taste.

3. Pan-fry the pork cutlets. Lightly beat egg in a shallow bowl.  Combine panko, ¼ teaspoon salt and 1/8 teaspoon pepper on a large plate.

4. Pound pork ¼ to 1/8 inch thick between 2 sheets of waxed paper with a meat pounder or rolling pin. Season both sides with 1/8 teaspoon each of salt and pepper (total).

5. Coat with egg, letting excess drip off, then with panko, pressing to help it adhere. Heat 3 tablespoons oil in a 12 inch heavy skillet over medium-high heat until it shimmers.  Cook chops (in batches if necessary), turning once, until golden and just cooked through, about 4 minutes total, adding remaining tablespoon oil if necessary.  Drain briefly on paper towels and serve with carrot pickles and tonkatsu sauce.

 

adapted from Gourmet Magazine, April, 2009