Tonkatsu - Deep-fried pork cutlets
Well, we did it. We moved to Tokyo last month even though I swore up and down that I did not need to live in another big city, did not need to be cattle-prodded onto a subway, did not need to live directly on top of a fault line, and most certainly did not need to pay sky-high rent for all of this. Yet, for a variety of reasons, not the least of which are the facts that Tokyo is an international business mecca and a cultural juggernaut, here we are. There's a lot of getting used to but nothing eases the settling in process like some home-cooking. On the menu tonight: tonkatsu. Ain't nothin wrong with deep-fried pork cutlets. It's one of my personal tenets that deep-frying = love. Don't believe the haters. The right oil at the right heat in a pan that's isn't crowded will give you light and crisp, juicy meat that won't make you feel gross. Go ahead. Once or twice a month, treat yourself! 2 pork fillets, about 1.5 cm (about 1/2 inch) in thickne
