Tonkatsu with hoisin and gochujang glaze
Japanese breaded pork meets Chinese and Korean sauces in this sweet-salty-spicy dish that you'll want to enjoy with plain white rice.
Servings 3 people
Ingredients
Tonkatsu
- 3 large pork cutlets ½-inch to ¾-inch thick
- 3 teaspoons salt
- ¾ teaspoon pepper
- ½ cup flour
- 1 large egg
- 1 cup panko you may need more
- cooking oil for deep frying
Hoisin-gochujang glaze
- 3 tablespoons hoisin sauce
- 2 tablespoon gochujang
- 2 tablespoons soy sauce (Kikkoman works well)
- 1 tablespoon oyster sauce
- ½ teaspoon sesame seed oil
To serve
- toasted sesame seeds
- microgreens
- cooked rice
Instructions
Cook tonkatsu
- Press the pork cutlets between stacks of paper towels to remove surface moisture.
- Sprinkle both sides of each cutlet with salt and pepper.
- Prepare three shallow bowls. Dump the flour in one, crack and beat the egg in the second, and pour the panko into the third.
- Start heating enough cooking oil in a frying pan to reach a depth of three inches.
- Dredge each pork cutlet in flour; shake off the excess. Dip the floured cutlets in the beaten egg. Roll the wet cutlets in panko.
- Fry the pork cutlets over medium heat (about 325F), in batches if your frying pan is smallish, until golden brown and crisp on the outside.
- Arrange the cooked tonkatsu on a rack.
Glaze the tonkatsu
- Mix together all the ingredients for the glaze until smooth. Taste and make adjustments to get the balance that you prefer.
- Using a pastry brush, coat the top and sides of the tonkatsu.
- After a minute and a half, flip the tonkatsu and brush the opposite side. Leave for another minute and a half. Repeat the brushing two more times.
Serve your tonkatsu the hoisin-gochujang glaze
- An optional but practical step is to transfer the glazed tonkatsu on a chopping board and cutting each into strips.
- Lay your microgreens on three plates.
- Place a tonkatsu on each plate and sprinkle with toasted sesame seeds.
- Best enjoyed with rice.
