Japanese Pork Tonkatsu with Rice

Ingredients

• 4 pieces boneless pork chops, 1/2 inch thick
• 1 cup all-purpose flour, sifted
• 2 cups panko breadcrumbs
• 2 large eggs, beaten
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 2 cups cooked white rice, hot
• 1 cup vegetable oil, for frying

• 1 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 teaspoon sugar

1. 01
   Prepare the tonkatsu sauce by mixing ketchup, Worcestershire sauce, soy sauce, mirin, and sugar in a small bowl. Set aside.
2. 02
   Season the pork chops with salt and pepper on both sides.
3. 03
   Dredge each pork chop in flour, shaking off any excess. Dip into the beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere.
4. 04
   Heat vegetable oil in a large skillet over medium heat. Once hot, add the breaded pork chops.
5. 05
   Fry the pork chops for 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
6. 06
   Slice the pork cutlets into strips and serve over a bed of hot cooked rice.
7. 07
   Drizzle with tonkatsu sauce and serve immediately.