Deep-Fried Pork Fillet

Name: Deep-Fried Pork Fillet (Ton-katsu)
Yield: Serves four
Cuisine: Japanese
Ingredients: 5 ml/1 tsp shoyu; 30 ml/2 tbsp good-quality tomato ketchup; 50 g/2 oz/1 cup dried white breadcrumbs; vegetable oil, for deep-frying; 2 eggs, beaten; 4 pork loin chops or cutlets, boned; 1 white cabbage; plain (all-purpose) flour, to dust; 60 ml/4 tbsp Worcestershire sauce; salt and ready-ground mixed pepper; Japanese pickles, to serve; prepared English (hot) mustard, to garnish

Ton-katsu

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Known as Ton-katsu, some Japanese restaurants serve just this one invigorating dish. The pork is always garnished with just a heap of very finely shredded white cabbage.

Ingredients

1 white cabbage
4 pork loin chops or cutlets, boned
plain (all-purpose) flour, to dust
vegetabl

Asia
Japan
Main course

Method

Quarter the cabbage and remove the central core. Slice the wedges very finely with a vegetable slicer or a sharp knife.
Make a few deep cuts horizontally across the fat of the meat. This prevents the meat curling up while cooking. Rub a littl