Leo’s travel journal

Leo’s travel journal and other juicy bits…


with 3 comments

Tonkatsu – literally meaning pork cutlet in Japanese, is one of my favourite items. It is fairly simple to make, basically any meat (usually done with chicken or pork) is coated with Japanese breadcrumbs and deepfried to a golden brown. It is eaten with “Katsu” sauce, a piquant thick brown colour sauce with hints of anchovies, tomatoes and molasses. Here’s how I did it…


300g pork loin, sliced into twelve 3mm pieces
2# egg, beaten
Enough flour for dredging
Enough Japanese breadcrumbs (Nissin Panko) for coating
Dash of salt
Dash of pepper

1. Using a mallet, pound the slices of pork until it is double the size. Stack 3 pieces of the pounded meat together and pound once more to even it out. You will end up with 4 pieces of pork loin.
2. Heat up some oil in a wok.
3. While the oil is heating up, coat the pieces of pork loin with beaten egg combined with a dash of salt and pepper.

4. Put the pieces of pork coated with egg in the flour and ensure that the pork is evenly dredged. Shake of the excess flour and coat it once again with the beaten egg.
5. After letting the excess egg drip off, coat the pork loin with Japanese breadcrumbs and shake off the excess.

6. Deepfry for about 2 minutes, or until the coating has turn a golden brown.
7. Cut into strips and serve immediately.

leo-chan’s scale of difficulty (1=my dog can do it with his eyes closed, 10=anthony bourdain skills needed)


Written by Leo

6 August 2006 at 1:43

Posted in Food, My Thoughts

3 Responses

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  1. hungrrrryyyyyyyyyy!! omfg.i feel like going to subang to look for u and STEAL all of ur gourmet dishes.haha. gourmet. but ya, hungry ler. 😦


    6 August 2006 at 10:37

  2. Becky,Maybe we can go together.hee hee.


    6 August 2006 at 10:43

  3. hi there Leo,I’m new to bloging and also cooking. I usually try out recipes from other’s foodblog. Do you mind if i quote that i had tested out your recipes when i blog? btw, i like your blog! 🙂 u r a good cook! Cheers!


    8 August 2006 at 9:46

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