Article: Wasabi Fried Tonkatsu
Wasabi Fried Tonkatsu
Crispy breaded pork chops fried in wasabi-infused olive oil and served with rice, cabbage, and a tangy homemade tonkatsu sauce. This dish delivers a crunchy texture and bold umami flavor with every bite.
Serves 6 • Prep Time: 25 minutes • Cook Time: 20 minutes
Tonkatsu
- 6 Boneless Pork Chops
- 2 tsp Black Garlic Infused Sea Salt, divided
- 4 tsp Black Garlic Shiitake Rub, divided
- 1 cup Flour
- 3 Eggs
- 1 Tbsp Ponzu Barrel Aged Balsamic
- 2 cups Panko Bread Crumbs
- 1/3 cup Wasabi Infused Olive Oil
- White Rice, for serving
- Green Cabbage, for serving
- Green Onions, for serving
- Black Sesame Seeds, for serving
Tonkatsu Sauce
- Remove any excess fat from the pork chops and make slits about 1 inch apart in the connective tissues. Pound to about 3/4 inch thickness and season pork with 1 tsp Black Garlic Infused Sea Salt and 2 tsp Black Garlic Shiitake Rub.
- Create a breading station with three large shallow dishes. In dish one combine flour with 1 tsp Black Garlic Infused Sea Salt and 2 tsp Black Garlic Shiitake Rub. In dish two whisk the eggs with 1 Tbsp Ponzu Barrel Aged Balsamic until well combined. In the third dish add the panko bread crumbs.
- Dredge each pork piece in the flour mixture, shaking off excess, then dip in the egg mixture, and finally coat with panko bread crumbs. Set on a wire rack and let sit for 10 minutes to allow the breading to set.
- Heat 1/3 cup Wasabi Infused Olive Oil in a fry pan over medium heat. Add the pork 1–2 pieces at a time, ensuring the oil is bubbling. Cook 2–3 minutes per side or until golden. Transfer to a wire rack.
- Whisk together all ingredients for the tonkatsu sauce until well combined.
- Serve tonkatsu with rice, thinly sliced cabbage, green onions, and black sesame seeds.