Sunday, October 15, 2006


This is an easy one I make. Depending on how many people, I buy the needed amount of pork cutlet. I'll do the recipe for 2 below:


2-3 cutlets of pork
1 egg
dash of salt and pepper
Panko bread crumbs (can get at any korean or japanese market)
Canola or Vegetable Oil.


Pound the pork and make some knife cuts in it. Next, mix the egg in a shallow bowl large enough to dip the pork cutlet into. Add a dash of salt and pepper. Dip pork on both sides in egg. Put the panko bread crumbs in another shallow bowl. Dip the pork covered in egg into the panko crumbs. Heat pan with a generous amount of oil. After pan is hot put in pork cutlet and cook. Flip on both sides until meat is cooked and bread crumbs are golden.

I serve the tongkatsu with sliced cabbage with thousand island dressing and pick up a little thing of kkaddugi (the radish kimchee squares). And if I'm being super lazy, you can buy the cabbage already sliced in those pre-packaged salad bags at the grocery store.

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