Japanese Pork Katsu Recipe
Pork katsu is a deep-fried pork cutlet on top of rice that is traditionally served with shredded cabbage. Learn how to make this Japanese staple in just 3 steps
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.
Cooking tools:
- Meat pounder
- Nonstick skillet
- Cutting board
- Chef's knife
- Colander
- Mixing bowl
- Plate
- Whisk
- Fork
- Spoon
- Measuring spoon
- Measuring cup
- Tongs
- Stove
- Paper towel
- Wax paper
- Plastic wrap
Ingredients
- 1 Tbs. hot water
- 1 Tbs. soy sauce
- 1 Tbs. mirin or sake
- 1 Tbs. Worcestershire sauce
- 3 Tbs. ketchup
- 1/2 tsp. hot mustard
- 4 pork cutlets, about 1 1/2 lb. total
- 1 egg
- 2 Tbs. all-purpose flour
- 1 cup panko or plain fine dried bread crumbs
- Kosher salt
- freshly ground pepper
- 1/4 cup corn or peanut oil
- Steamed rice for serving
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