Ingredients
- 2 boneless pork loin chops (½ inch thick)
- ½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
- ⅛ tsp freshly ground black pepper
- 3 cups neutral-flavored oil (vegetable, rice bran, canola, etc) (for deep frying)
- 2 Tbsp all-purpose flour (plain flour)
- 1 large egg (50 g w/o shell)
- ½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) (for egg)
- ½ cup panko (Japanese breadcrumbs)
- ¼ cabbage (optional; tonkatsu is typically served with shredded cabbage)
- 1 Persian/Japanese cucumber
- 2 Tbsp Japanese sesame dressing (for my homemade recipe, click here)
- 1 Tbsp toasted white sesame seeds (optional)
- 1 Tbsp toasted black sesame seeds (optional)
- 4 Tbsp tonkatsu sauce