1. To make the sauce: Whisk all the ingredients together in a bowl until the sugar is dissolved. Let stand for 30 minutes to allow the flavors to develop. 2. To make the tonkatsu: Heat 1/2 inch of oil in a large skillet to 360ยบ. 3. Pat the pork cutlets dry with paper towels, and make a few vertical slits on the outer rim of the cutlets to prevent them from curling when cooked. 4. Season both sides of the pork with salt & pepper, and dredge with flour, shaking off any excess. 5. Mix the eggs with 1 tablespoon water in a shallow bowl. 6. Dip the cutlets in the egg, then coat in panko breadcrumbs. Gently slide the cutlets into the oil and cook for 4 to 5 minutes per side until golden brown, or just cooked through. Drain on paper towels. 7. Cut each cutlet crosswise into 1-inch strips. Arrange on individual plates and garnish with cabbage and lemon wedges. Serve with a dish of tonkatsu sauce on the side for dipping. Accompany with rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
