Pork Tonkatsu with Miso Green Cabbage & Brown Rice

Pork Tonkatsu

with Miso Green Cabbage & Brown Rice

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From the Test Kitchen

Tonkatsu is a Japanese dish similar to Austrian Weiner Schnitzel that’s usually served with shredded cabbage. The traditional method of preparation is to deep fry thin cutlets of pork loin that are coated in panko breadcrumbs. Here, we pan fry the pork, and serve it with a sauce reminiscent of the Worcestershire-flavored tonkatsu sauce it’s known for.

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  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Pork Tonkatsu with Miso Green Cabbage & Brown Rice
Title
  • ¾ cup Brown Rice
  • ¼ Green Cabbage
  • 1 clove Garlic
  • 1 Scallion
  • 1 cup Milk
  • ½ cup All-Purpose Flour
  • 1 cup Panko Breadcrumbs
  • 2 Boneless Pork Chops
  • 2 Tbsps Ketchup
  • 1 Tbsp Soy Sauce
  • 1 tsp Ground Mustard
  • ½ tsp Ground Allspice
  • 1 tsp Sesame Oil
  • 2 Tbsps Mirin
  • 1½ Tbsps Miso Paste
  • 2 Tbsps Rice Vinegar
  • ½ tsp Black Sesame Seeds
Make the rice:
1 Make the rice:
In a medium pot, combine the rice with 1½ cups water and a big pinch of salt. Heat to boiling on high. Cover, reduce the heat to low, and simmer 20 minutes, or until all the water is absorbed. Fluff the rice with a fork.
Prepare your ingredients:
2 Prepare your ingredients:
While the rice simmers, core and thinly slice the cabbage. Mince the garlic until it resembles a paste. Slice the green part of the scallion for garnish and discard the white part. Put the milk, flour, and panko in separate shallow bowls or dishes.
Prepare the pork:
3 Prepare the pork:
With your knife parallel to the cutting board, butterfly the pork by making a horizontal cut half way through the thickness of the meat so you can open it like a book. Using the bottom of a pan or a flat meat mallet, pound the pork to ¼–inch thickness.
Make the sauce & cabbage salad:
4 Make the sauce & cabbage salad:
In a small bowl, stir together the ketchup, soy sauce, mustard, and allspice. In a large bowl, combine the cabbage, garlic, sesame oil, mirin, miso, and rice vinegar; toss until well incorporated.
Cook the pork:
5 Cook the pork:
Heat a layer of oil in a large pan on high until hot. Coat the pork cutlets in the flour, tapping off the excess. Briefly dip them in the milk before coating them evenly with the panko. Add them to the hot oil and cook about 3 minutes per side or until golden brown and cooked through. Transfer to a paper-towellined plate and season with salt.
Plate your dish:
6 Plate your dish:
Divide the miso cabbage and the rice between the plates. Top each with a piece of pork. Garnish with the scallion and sesame seeds. Drizzle the sauce over the top. Enjoy

Tips from Home Chefs

Make the rice:
1 Make the rice:
In a medium pot, combine the rice with 1½ cups water and a big pinch of salt. Heat to boiling on high. Cover, reduce the heat to low, and simmer 20 minutes, or until all the water is absorbed. Fluff the rice with a fork.
2 Prepare your ingredients:
While the rice simmers, core and thinly slice the cabbage. Mince the garlic until it resembles a paste. Slice the green part of the scallion for garnish and discard the white part. Put the milk, flour, and panko in separate shallow bowls or dishes.
Prepare your ingredients:
Prepare the pork:
3 Prepare the pork:
With your knife parallel to the cutting board, butterfly the pork by making a horizontal cut half way through the thickness of the meat so you can open it like a book. Using the bottom of a pan or a flat meat mallet, pound the pork to ¼–inch thickness.
4 Make the sauce & cabbage salad:
In a small bowl, stir together the ketchup, soy sauce, mustard, and allspice. In a large bowl, combine the cabbage, garlic, sesame oil, mirin, miso, and rice vinegar; toss until well incorporated.
Make the sauce & cabbage salad:
Cook the pork:
5 Cook the pork:
Heat a layer of oil in a large pan on high until hot. Coat the pork cutlets in the flour, tapping off the excess. Briefly dip them in the milk before coating them evenly with the panko. Add them to the hot oil and cook about 3 minutes per side or until golden brown and cooked through. Transfer to a paper-towellined plate and season with salt.
6 Plate your dish:
Divide the miso cabbage and the rice between the plates. Top each with a piece of pork. Garnish with the scallion and sesame seeds. Drizzle the sauce over the top. Enjoy
Plate your dish:
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