Wasabi Fried Tonkatsu
Wasabi Fried Tonkatsu
Brie Thompson
6
20 minutes
25 minutes
Tonkatsu is a Japanese breaded pork cutlet, and the crunch is the whole point. These pork chops are seasoned with Black Garlic Shiitake Rub and Black Garlic Infused Sea Salt, coated in panko, and fried in Wasabi Infused Olive Oil until golden, with just enough wasabi heat to keep every bite interesting. Spoon on the tangy tonkatsu sauce made with Ponzu Barrel Aged Balsamic and serve it over rice with crisp cabbage for a dinner I love to put on the table.
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Ingredients
Pork
- 6 Boneless Pork Chops
- 2 tsp Black Garlic Infused Sea Salt, divided
- 4 tsp Black Garlic Shiitake Rub, divided
- 1 cup Flour (*see notes for gluten free option)
- 3 Eggs
- 1 Tbsp Ponzu Barrel Aged Balsamic
- 2 cups Panko Bread Crumbs (*see notes for gluten free option)
- ⅓ cup Wasabi Infused Olive Oil
Tonkatsu Sauce
- 4 Tbsp Ketchup
- 2 Tbsp Ponzu Barrel Aged Balsamic
- 2 Tbsp Worcestershire
- ¼ tsp Black Garlic Infused Sea Salt
- 1 tsp Black Garlic Shiitake Rub
To Serve
- White Rice, Green Cabbage, Green Onions, and Black Sesame Seeds, for serving
Directions
- Remove any excess fat from the pork chops. Make slits 1 inch apart in the connective tissue and pound the chops to ¾ inch thick. Season with 1 tsp Black Garlic Infused Sea Salt and 2 tsp Black Garlic Shiitake Rub.
- Set up a breading station with three large shallow dishes. In the first dish, combine the flour with 1 tsp Black Garlic Infused Sea Salt and 2 tsp Black Garlic Shiitake Rub. In the second dish, whisk the eggs and 1 Tbsp Ponzu Barrel Aged Balsamic until well combined. In the third dish, add the panko bread crumbs.
- Dredge each pork chop in the flour mixture, shaking off any excess. Dip it in the egg mixture, then coat it in the panko. Place the chops on a wire rack and let sit for 10 minutes to set the breading.
- Heat ⅓ cup Wasabi Infused Olive Oil in a large fry pan over medium heat. Add 1 to 2 pork chops at a time, making sure the oil is bubbling. Cook until golden and the internal temperature reaches 145°F, 2 to 3 minutes per side. Place the cooked chops on a wire rack.
- Whisk together 4 Tbsp ketchup, 2 Tbsp Ponzu Barrel Aged Balsamic, 2 Tbsp Worcestershire, ¼ tsp Black Garlic Infused Sea Salt, and 1 tsp Black Garlic Shiitake Rub to make the tonkatsu sauce.
- Serve immediately with the tonkatsu sauce, rice, thinly sliced cabbage, green onions, and black sesame seeds.