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ingredients

24 each (about 4 ounces each or 6 pounds total) Pork loin chops, center cut, boneless, 1/2 to 3/4-inch thick (IMPS/NAMPS 1412B), trimmed
Vegetable oil, for deep fat frying
Salt
Black pepper
6 ounces All-purpose flour
10 Eggs, beaten
1 pound, 10 ounces Kikkoman Panko (Japanese Toasted Bread Crumbs)
3 cups Kikkoman Katsu Sauce
48 each Lemon wedges

directions

Pound pork chops to 1/4 to 1/2 inch thickness; set aside. Heat oil to 375°F. For each serving, season pork with salt and pepper, as desired. Dredge pork chop in flour, turning to coat both sides lightly; shake to remove excess flour. Dip pork in egg, then in Panko, turning and patting firmly to coat both sides well. Deep-fry 1 to 2 minutes or until deep golden brown and pork is cooked to medium (160°F) doneness, turning once if necessary. Drain on paper towels. Accompany each serving with 2 tablespoons Tonkatsu & Steak Sauce and 2 lemon wedges.

NOTE: Tonkatsu can be served over rice or in a sandwich. To make a sandwich, cut one cooked cutlet in half to fit 6-inch sandwich roll. Grill cut sides of split roll; spread grilled surfaces with 2 tablespoons Tonkatsu Mustard Spread*. Line bottom half of roll with lettuce. Arrange tonkatsu over lettuce; top with thinly sliced red onion. Close sandwich.

*Tonkatsu Mustard Spread: In medium bowl, combine 2 cups Kikkoman Tonkatsu & Steak Sauce and 1 cup Dijon-style mustard; mix well. (Makes 3 cups or enough sauce for 24 sandwiches.)

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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