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Japanese-Style Crispy Pork Recipes
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Recipe Name : Japanese-Style Crispy Pork
Country : Japan
Rating :
Category : Home > Japanese Recipes > All
Chef : Crafty Lady
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# 1 lb thin-cut boneless pork chops or 1 lb pork cutlet, trimmed
# kosher salt
# 2 tablespoons rice wine, sake or 2 tablespoons sherry wine
# 1 1/2 teaspoons finely grated peeled ginger
# 2 medium cucumbers
# 1/2-1 teaspoon sugar
# 2 teaspoons rice wine vinegar
# 1 1/2 teaspoons red pepper flakes
# 3 large eggs
# 2 cups panko (Japanese breadcrumbs)
# 3/4 cup cornstarch
# peanut oil, for frying
# 1/4 cup Tonkatsu sauce (a sweet-spicy Japanese dipping sauce, see above to make your own)

1.Season the pork with salt. Mix the rice wine and 1 teaspoon ginger and spread on the pork. Stack the pork and set aside.

2.Peel, quarter and seed the cucumbers; cut into 4-inch spears. Toss with the sugar and vinegar. Toast the pepper flakes with 1 tablespoon salt in a skillet over medium heat, about 4 minutes; set aside.

3.Beat the eggs with 1/2 cup water in a shallow bowl. Put the panko and cornstarch in 2 separate shallow bowls. Dredge each piece of pork in cornstarch, dip in egg, then coat with panko. Heat 1/4 inch of peanut oil in a large skillet over medium-high heat. Fry the pork in batches until golden, 3 to 4 minutes per side. Drain on a paper-towel-lined plate.

4.Sprinkle the cucumbers with some of the spiced salt. Mix the tonkatsu sauce and the remaining 1/2 teaspoon ginger in a bowl. Serve the pork with the cucumbers and sauce.