Crispy Pork Tonkatsu with Steamed Rice and Sesame Cabbage Salad

Crispy Pork Tonkatsu with Steamed Rice and Sesame Cabbage Salad

Indulge in perfectly crispy, gluten-free pork cutlets served alongside fluffy Japanese rice and a refreshing shredded cabbage salad with a creamy sesame dressing. This classic meal offers a delightful contrast of textures and flavors, demanding attention to detail for the ultimate result.

Dietary

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Ingredients

Instructions

  1. Prepare the rice: Rinse the Japanese short-grain white rice in a fine-mesh sieve under cold running water until the water runs clear. Combine the rinsed rice and 6 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and keep warm.
  2. Prepare the pork: Lay each pork loin cutlet between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy pan, pound the cutlets until they are about 1/4-inch thick. Season both sides of the pork loin cutlets with kosher salt and black pepper.
  3. Set up a breading station: Place the gluten-free all-purpose flour blend in a shallow dish, the beaten eggs in a second shallow dish, and the gluten-free panko breadcrumbs in a third shallow dish. Dredge each seasoned pork loin cutlet first in the gluten-free all-purpose flour blend, shaking off excess, then dip into the beaten eggs, ensuring full coverage, and finally press firmly into the gluten-free panko breadcrumbs until completely coated.
  4. Make the cabbage salad dressing: In a small bowl, whisk together the mayonnaise, gluten-free tamari, rice vinegar, toasted sesame oil, honey, and fresh ginger until smooth. Set aside.
  5. Prepare the cabbage: Place the thinly shredded green cabbage in a large bowl. You can dress it just before serving, or toss lightly with about 2 tablespoons of the dressing if you prefer it slightly pre-dressed.
  6. Fry the tonkatsu: Pour neutral frying oil into a large, deep skillet or Dutch oven to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Carefully place 1-2 breaded pork loin cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature 145°F).
  7. Drain and slice: Remove the cooked tonkatsu from the oil and place on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with remaining pork loin cutlets. Once rested for a few minutes, slice each tonkatsu into 1-inch wide strips.
  8. Serve: Divide the steamed Japanese short-grain white rice among 4 plates. Arrange the sliced Crispy Pork Tonkatsu beside the rice. Serve the shredded green cabbage with a drizzle of the sesame dressing, and garnish with toasted white sesame seeds. Offer additional Tonkatsu sauce on the side for dipping.

Notes

Ensuring the oil temperature remains consistent is key to perfectly crispy tonkatsu. If the oil is too cool, the panko will absorb too much oil; if too hot, it will burn before the pork is cooked through. A thermometer is highly recommended.

Nutrition (per serving)