#Tonkatsu

Another Kagoshima speciality alongside sweet potatoes is Kurobuta, black pigs. You can try them as tender and juicy schnitzels, for instance, with salad, rice, miso soup and a savoury tonkatsu sauce for dipping. 😋

One of our favourite meals, which is also easy to cook at home, is Tonkatsu, the Japanese version of the schnitzel.

Ingredients

• 4 pork minute steaks, cut a bit thicker
• Panko (Japanese breadcrumbs, available in Asian supermarkets)
• Flour
• Egg
• Salt, pepper
• plenty of oil for frying (e.g. high-heat sunflower oil)
• Tonkatsu sauce (from the Asian supermarket, e.g. “Bulldog Tonkatsu Sauce”)
• 150 g white cabbage
• Vinegar dressing for dipping the white cabbage salad (e.g. Yuzu dressing or sesame dressing from the Asian supermarket)

Preparation

Lightly salt and pepper the schnitzels, then roll them one after another in flour, beaten egg, and Panko. Cut the white cabbage into fine strips and divide it among the plates.

Heat the oil in a frying pan and fry the schnitzels on both sides until crispy. The oil shouldn’t get too hot, as Panko burns faster than our usual breadcrumbs. A bit of practice is the only thing that helps here until the breading is nice and crispy and the meat is cooked through but still juicy inside.

Cut the finished schnitzels into finger-thick strips with a sharp knife. Arrange on the plates and pour a good splash of Tonkatsu sauce over them.

Itadakimasu! (Enjoy your meal)