Tonkatsu

A thick pork cutlet in a shatteringly crisp panko crust, sliced and served with shredded cabbage and dark tonkatsu sauce. Ingredients: pork loin cutlets, flour, egg, panko breadcrumbs, cabbage, tonkatsu sauce, oil, salt, pepper. Recipe: 1) Score the cutlet edges, season, dust with flour. 2) Dip in beaten egg, coat thickly with panko. 3) Deep-fry at 170°C until golden, about 5-6 minutes. 4) Rest briefly, slice into strips. Serve: with shredded cabbage, rice, miso soup and sauce for dipping. History: adapted from European cutlets in late-19th-century Tokyo, it became a beloved yoshoku (Western-influenced) classic.