Midnight Diner (Shinya Shokudo in Japan) has several episodes in each season on different types of katsu.
Katsu is short for katsuretsu, the Japanese transliteration of the word “cutlet”, and originated in the 19th century.
While there are different types of meats that can be made into a thin, crispy-fried cutlet my personal favorite is tonkatsu or トンカツ/ pork cutlet. These panko breaded pork loins can be served a number of ways including putting it into a sandwich, served with Japanese curry, or rice, shredded cabbage and tonkatsu sauce.
Growing up, my mom and grandma would typically over-cook pork loins to hard rubber pucks, but the juices in katsu are kept wrapped up by the breading.
TONKATSU RECIPE: (Serves 2)
- 2 – 1″ thick pork loins
- 1/2 cup all-purpose flour
- 2 eggs beaten well
- 1 cup panko
- oil for deep frying
1. Thin out pork loin by half. Place cutlet onto stable surface, cover with parchment or wax paper and use a pound outwards using a food mallet or rolling pin. (Not too thin/ make sure it doesn’t tear.)
2. Place flour, beaten eggs, and panko in separate dishes.
3. Coat eat loin in flour, eggs and panko. Ensure to shake off any excess in-between coating.
4. Heat oil in a wide flat pan to 350F or until bubbles surface around the edge of a wooden spoon when tested. Heat enough oil to ensure the top the katsu is submerged for even cooking.
5 .Fry until color turns golden brown and meat floats in the oil, about 5-8 minutes, turning once or twice.
6. Set the meat on a cooling rack or plate with paper towel for a minute.
I like it best with steamed rice, shredded fresh cabbage and tonkatsu sauce.
Or if you’re feeling creative. Make it a sandwich with sriracha mayo, tomato, lettuce, and cucumbers.
Some other recipes that would be wonderful to try!