sauce

2 1/2 tbsp. ketchup
2 tbsp. worcestershire sauce
1 tbsp. sugar
1 1/2 tsp. oyster sauce or hoisin sauce

  • whisk together in a small bowl and set aside

tonkatsu

boneless pork loins or chops
salt and pepper, to taste
1/4 cup flour

  • get 1/4” chops if you can, otherwise pound pork cutlets to 1/4” thickness
  • season with salt and pepper and dredge in flour

2 eggs
1 tbsp. neutral oil
1 cup panko

  • beat eggs and oil in a small bowl
  • dip each cutlet in the mixture and then in panko, pressing down to coat well

oil for frying (3/4 cup was perfect for a 10” frying pan)

  • heat oil to 350°F and fry cutlets in batches for 1 minute on each side, then remove to a paper-towel-lined plate to rest about 4 minutes while frying other cutlets
  • fry each cutlet again until golden brown, about 30 seconds on each side, then remove to wire rack over a baking sheet in a 200°F oven
  • serve with sauce and rice

source: https://cooking.nytimes.com/recipes/1024841-tonkatsu