Ingredient (serves 2)

• 2 slices of pork loin

• pinch of salt and pepper

• bread crumbs

• oil (for deep-frying)

• Batter for frying (1 beaten egg, milk 15 g, cake flour 36 g)

Directions

1. Make slits with a knife to cut strings running between the fat and red meat.

2. Beat the surface of both sides of the meat for 40～50 times using the back of the knife.

3. Sprinkle salt and pepper on both sides of the meat.

4. Stir the Batter (beaten egg, milk, and cake flour) until lumps disappear.

5. Toss the pork with the batter.

6. Prepare a large tray or bowl of bread crumbs, and coat the pork with the bread crumbs, pressing lightly with your hands.

7. Heat the oil up to between 338 and 356 degrees Fahrenheit (170 to 180 degrees Celsius), fry the meat per side for about 3 to 5 minutes until it becomes golden brown.

Japanese people usually put “Tonkatsu Sauce” on the Tonkatsu meat, although I prefer soy-sauce.

Well, how about cooking “Tonkatsu” tonight?