Adam Liaw's tonkatsu

Say goodbye to messy hands when crumbing tonkatsu with this clever Japanese restaurant technique of using skewers to pass pork through flour, eggs and panko. Drain your tonkatsu on an angle for crisp, not greasy results!

• serves

  4

• prep

  15 minutes

• cook

  25 minutes

• difficulty

  Easy

Stream free On Demand

Ultimate Pork Chop

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• Vegetable oil, for deep-frying
• 4 pork loin chops (approx. 2 cm thick)
• Salt and black pepper
• 1 cup plain flour
• 5 eggs, beaten
• 3 cups panko breadcrumbs

To serve

• 6 cups cooked koshihikari rice
• ¼ tsp hot English mustard
• 4 cups finely shredded cabbage
• 1 tomato, cut into wedges
• 4 lemon wedges
• Otafuku tonkatsu sauce, or quick tonkatsu sauce (see Note)

Instructions

1. Heat enough oil to deep-fry in a large, heavy-based saucepan to 170˚C.
   
2. Season the pork chops well with salt and pepper on both sides. Prepare a crumbing station with three shallow bowls and combine the flour with a generous pinch of salt and pepper in the first, place the eggs in the second and the panko in the third. Use a metal skewer to dredge each pork chop individually in the flour, eggs, and then in flour and egg again to double coat. Finally, coat with the panko. Press the panko firmly onto the pork. Place onto a prepared plate, ready to fry.
   
3. Deep-fry the crumbed pork for 6 minutes, or until cooked through. Remove to a wire rack standing on its edge so that the oil doesn’t pool on the surface of the tonkatsu.
   
4. Thickly slice the tonkatsu and serve with the rice, mustard, cabbage, tomato, lemon wedges and tonkatsu sauce.

Note

• To make the quick tonkatsu sauce, combine ½ cup tomato sauce (ketchup), 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, ½ tsp English mustard in a small bowl and set aside until ready to serve.

Photography by Jiwon Kim.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Ultimate Pork Chop

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G