Tonkatsu with chili, daikon and green peas
4 servings
50 minutes
Tonkatsu with chili, daikon, and green peas is a bold interpretation of the classic Japanese dish. Tonkatsu, a traditional breaded and fried pork cutlet, takes on fresh and spicy notes in this version thanks to the vegetables and hot chili. The dish's history dates back to the mid-20th century when Japan adapted Western cooking methods to create signature combinations. The crispy crust of tonkatsu pairs with tender, juicy meat while fresh vegetables add lightness and balance of flavors. Served with lettuce leaves and a sauce based on ketchup and Worcestershire sauce makes it rich and appetizing. This is not just a meat dish but a gastronomic journey that connects traditional Japanese methods with modern flavor accents.
1
Place the julienned carrots, diagonally cut daikon, peas, green onions, chili, and sprouts in a bowl of ice water and leave for 1 hour. Drain the water.
- Carrot: 2 pieces
- Daikon radish: 50 g
- Snap peas: 25 g
- Spring onion: 8 stems
- Bean sprouts: 0.3 glass
- Green chili pepper: 1 piece
2
Place the meat between 2 pieces of film and pound it to a thickness of 5 mm. In different bowls, place flour, lightly beaten egg, and breadcrumbs. Dredge the meat first in flour, then in egg, and finally in breadcrumbs, pressing lightly to ensure it is fully coated.
- Pork chops: 2 pieces
- Wheat flour: to taste
- Chicken egg: 1 piece
- Panko breadcrumbs: 50 g
3
Heat the pan over medium heat for 1-2 minutes until it smokes, then add vegetable oil. Fry the meat for 3 minutes on each side until golden brown. Place on paper towels, then cut into 1 cm wide strips.
- Vegetable oil: 4 tablespoons
4
Divide into 2 plates with vegetables. Place lettuce leaves nearby. Mix ketchup and Worcestershire sauce and drizzle over the meat.
- Mixed salad leaves: 80 g
- Ketchup: 1 tablespoon
- Worcestershire sauce: 2 tablespoons
