Perfecting Tonkatsu

Quick and easy!

I love how the Japanese manage to get their tonkatsu nice and crisp on the outside, yet moist and steaming inside. We've used this technique again and again. You just need to get the hang of it.

Wonderful with hot steaming rice. Want to be authetic Jap, make some curried potatoes and vegs on the side. I like it with tomato ketsup!

Ingredients:

• Whole wheat flour, if you have it, but any type of flour will do
• One egg beaten
• Fish sauce
• Japanese breadcrumbs, the kind bought in groceries (look for authentic Jap brands like Kasugai – around P20)
• Porkchops or fish fillets
• Coconut oil for frying

Directions:
You can do this in about 10 minutes!

1. Season your pork/fish with a little patis (or salt if you like). Grind some pepper on it.
2. Prepare your pan for deep frying. Put in your oil and put on mid heat. While waiting for the oil to steam, prepare the following:
3. In a small bowl, big enough to dip your pork/fish, beat one egg. Add a little patis and salt to this too.
4. In a plastic bag, put about half a cup of flour in.
5. Sprinkle breadcrumbs generously on a plate.
6. When you have your little assembly line ready (meat - plastic bag - egg - breadcrumbs) ...
7. Drop a piece of pork/fish into your plastic bag, making sure it is thoroughly coated.
8. Then, dip your pork/fish pieces in the egg.
9. Roll in breadcrumbs. Make sure every bit is coated. Sprinkle more crumbs directly on the meat if needed.
10. Is the oil steaming? Then you can fry. Drop meat gently in. Let fry. You can tell if its done when the frying sound silences and by checking if its golden brown. It shouldnt take too long, or your meat ends up overcooked.
11. Lay on some paper napkins to drain any excess oil. In my experience, it isn't much! Beside's coconut oil is good for you!