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 thickness

25 g flour

50 g panko

1 egg

salt and pepper to season

vegetable oil for deep frying

1 tbsp sesame seeds

tonkatsu sauce for serving

Time: 20 mins.

Serves 2

With a knife, lightly score the pork crosswise on the diagonal. Be sure to get to the sinewy parts of the meat as well as the fat. Turn over and repeat on the other side. With the back edge of the knife lightly pound the meat on both sides. These two steps will help tenderize the meat and let it cook through when frying.

Season the meat with salt and pepper to your liking, then dust thoroughly with flour. In a small shallow bowl, lightly beat an egg and dip the pork in the egg.

Transfer the meat to a plate with the panko and press the meat into the crumbs making sure that all of the pork is evenly covered. 

Pour about 2.5 cm (1 inch) of oil into a fry pan and heat to about 180 degrees (356). Place the meat in the oil and cook each side for about 3 minutes. Frying the meat separately will keep the oil at the right temperature. The cutlets should be golden brown when they're done. Transfer to a tray lined with paper towels to soak up the excess oil.

With a mortar and pestle, grind the sesame seeds. Add the desired amount of tonkatsu sauce to the mortar and mix well. 

Cut the meat into thick slices and serve with the sauce and a side of finely shredded cabbage.